Nothing better to have in the fall season than this Simple Pumpkin Carrot Soup. A true comfort food that is made in less than 20 minutes! Great as a quick weeknight dinner served with a piece of warm bread.
Is one of those easy recipes where you just chop and dump everything in a pot over the stovetop. Blend and enjoy. It is creamy, delicious, and a very easy one-pot recipe perfect for those colder days of the year.
The best part of this recipe is that it is made with simple fresh ingredients. No need to roast anything before enjoying a bowl of true fall comfort food!
So how is this soup so good? The secret is in first sauteing your vegetables to add more flavor to the soup!
In this recipe, the star is the pumpkin. You’ll be glad to know that you can use pumpkin, butternut squash, and even canned pumpkin puree. You can easily make this recipe vegetarian or vegan by swapping ingredients. (See substitutions below)
- Oil- I used 1 tablespoon of vegetable oil, just enough to sautee the vegetables.
- Pumpkin- I used Kent/Jap pumpkin because is my favorite.
- Carrots- I used 1 pound of carrots and half of the pumpkin used.
- Aromatics- I used 1 yellow onion and 4 garlic cloves. These are essential to any soup because they add a lot of flavor.
- Chicken stock- I used chicken stock but feel free to use chicken bouillon and just follow the instructions to make the quantity of stock needed.
- Seasonings- I added salt and black pepper but if you want more you may add it at the end. If you like to make this recipe spicy you can also add some chili flakes, add about ½ teaspoons.
- Heavy Cream- I used heavy cream to help thicken the soup and make it creamier.
- Oil- You can use butter, coconut, olive oil, or your preferred cooking oil.
- Pumpkin- Use kombucha, sugar pumpkin, or butternut squash.
- Chicken Stock- You can use vegetable stock or any type of bouillon you like.
- Heavy Cream- You can use coconut cream to thicken the broth and it will also add a hint of coconut. It is also good as a vegetarian/vegan-friendly option.
*See the recipe card for a complete list of ingredients, quantities, and steps.
How to Make it
Step 1: The first step is to rinse and chop all your vegetables. The smaller you cut the vegetables the faster they will cook.
Step 2: Saute your onion and garlic to release their flavors. This will become your base flavor.
Step 3: Add your seasonings, stock, and cook for 8 minutes until the pumpkin is tender.
Step 4: Blend your soup with a hand blender. You can also use a regular blender you just have to be careful not to get burned. Add the heavy cream and cook for at least 5 more minutes. You can cook more to reduce the liquid amount and get a thicker consistency.
A nice variation to make this recipe even better is to add a touch of sweetness. You can substitute ½ cup of stock for maple syrup and it is absolutely delicious!
This carrot pumpkin soup has almost the consistency of a tomato soup. To thicken a little more what I like to do is simmer for 10 more minutes. For a faster method combine 1 teaspoon of cornstarch in 2 tablespoons of water, add it in, and stir. Remember that you don’t want to thicken it too much because soup naturally gets ticker as it cools down.
How To Store
- Storing- This recipe is perfect to make a big batch and store it. To keep it in your fridge store it in an airtight container or big glass jar for no more than 5 days.
- Freezing- You can also freeze it for up to 3 months and it will still be super tasty.
Frequently Asked Questions
When I think of soup, I think there is nothing better to serve it than with a piece of sweet bread or a crumbly baguette. It can also be served with a grilled cheese sandwich to dunk it in.
A great to use leftover pumpkin soup is to use it as a sauce for pasta dishes or to make meats in a pumpkin sauce.
More Delicious Soup Recipes
💬 Do you have any questions or comments on this Pumpkin Carrot Soup? Leave your questions or comments below and I’ll reply as soon as I can!
Simple Pumpkin Carrot Soup
- 1 tablespoon oil
- 2 pounds pumpkin
- 1 pound carrots
- 1 onion
- 4 cloves garlic peeled
- 3 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- First, peel your pumpkin and carrots. Cut your pumpkin into about 1 inch thick cubes. For your carrots, you will want to cut them to about ¼ of an inch thick. Roughly chop your garlic and onion into smaller pieces.
- In a large pan over high heat add your oil, onions and garlic. Cook for about 2 minutes and stir occasionally. Add the pumpkin and carrots to the pan and mix. Add all your salt, pepper and stock. Mix it well. Cover with a lid and cook for about 8 minutes or until your pumpkin is tender.
- Now with the aid of a stick blender, you want to completely puree the vegetables. Add the heavy cream and cook for another 5 minutes so it can thicken. Serve and enjoy.
- Oil- You can substitute regular oil for bacon fat, lard, or achiote oil.
- Pumpkin- You can use chicken or vegetable bouillon.
- Stock- This is an essential component of a dish but you can use any kind of sofrito you can find. From recaito to red sofrito.
- Cream- If you have banana leaves cover your rice with it in the last 20 minutes. This gives the rice a very unique flavor.
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