Carrot Pumpkin Soup
Carrot Pumpkin Soup is a delicious, easy, and vegan soup that is so cozy and full of flavor! Loaded with carrots and pumpkins, this soup is also nutritious and filling and is perfect for a chilly winter or fall dinner.
Carrots are definitely an underrated vegetable. They get tossed in soups (like my Sausage Gnocchi Soup) and casseroles but they're typically not the star of the show. That's not the case in my Carrot Pumpkin Soup!
I always loving having a soup like this in the fridge for a quick lunch or dinner, especially because it's full of nutrition and super filling. I love serving it with my Butternut Squash Muffins or a piece of sourdough bread. Soup like this always needs a dipper! It would also be delicious with my Autumn Butternut Squash Panzanella Salad.
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Why You'll Love this Recipe
Easy - this is super easy to make and requires just a little bit of chopping and pureeing.
Quick - this carrot soup comes together in less than 30 minutes!
Healthy - this vegan soup is full of nutrients and antioxidants from the spices and vegetables that are packed in the soup.
Ingredients
Olive Oil - this soup starts by sautéing the carrots and onion, and I use olive oil.
Carrots - Of course in carrot pumpkin soup, carrots are a main ingredient!
Onion
Canned Pumpkin - I used canned pumpkin for ease but you can certainly use homemade pumpkin puree.
Garlic - fresh minced garlic gives delicious garlic flavor to the carrot soup.
Vegetable Broth - broth thins out the carrots and pumpkin puree as this soup is pureed.
Curry Powder - I love the flavor of curry powder and it really stands out in this soup. It pairs perfectly with the sweet carrots and pumpkin puree.
Turmeric - turmeric has an earthy flavor with a hint of ginger and pepper. It also has anti-inflammatory properties.
Coconut Milk - coconut milk makes this soup super creamy and keeps it vegan.
Salt and Pepper - these are added to taste.
Variations
Heavy Cream - if you don't have coconut milk or don't prefer the taste, you can use heavy cream or half and half instead.
Butternut Squash or Sweet Potato - instead of pumpkin puree, you can definitely use butternut squash puree or sweet potato puree. Really, any squash puree would work. This would also work really well with leftover Air Fryer Butternut Squash.
Cashew Cream - if you like cashew cream and want to keep this dairy free, you could use that instead of coconut milk.
Switch up the Spices - I used curry powder and turmeric in this soup, but you could definitely switch it up. Other ideas are cumin, coriander, cinnamon, or cardamom.
Step by Step Recipe Instructions
Photo 1. In a large soup pot or dutch oven, add the olive oil, diced onions, and chopped carrots over medium heat. Cook for 7-10 minutes, until the carrots and onions are softened.
Photo 2. Add the garlic, curry powder, turmeric, salt, and pepper, and stir to combine.
Photo 3. Add the pumpkin puree and vegetable broth and stir to combine.
Photo 4. Using an immersion blender or stand blender, puree/blend the soup until it is smooth.
Photo 5. Add the coconut milk and stir to combine.
Photo 6. Let the pumpkin carrot soup simmer for 5-10 minutes, until warmed through. Serve with a swirl of cream or coconut milk, chopped cilantro, and green onion, and enjoy!
Expert Tips
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Let leftover soup cool to room temperature before placing in the fridge.
- You can change the consistency of the soup by adding more or less broth. I like my soups kind of right in the middle and the consistency with the amount of liquid that I have written in the recipe is perfect for my preference.
- To reheat this soup, simply warm it up in the microwave or on the stovetop.
Recipe FAQs
Yes! This soup is made with olive oil and coconut milk, which makes this soup vegan. If you aren't concerned with making this soup vegan, feel free to use butter to cook the vegetables and heavy cream. I do, however, love the flavor of the coconut milk with the curry spices.
Yes! You can freeze this pureed soup easily. I like to use Souper Cubes to freeze large chunks of pureed soup.
I use canned pumpkin puree but you can definitely use fresh pumpkin puree. I like using a sugar pumpkin to make pumpkin puree but you could also use kabocha, honey nut, or really any type of pumpkin squash!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Carrot Pumpkin Soup
Ingredients
- 2 tablespoon olive oil
- 6 carrots peeled and chopped
- 1 white onion diced
- 3 cloves garlic minced
- 2 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 14 ounces full fat coconut milk
- chopped cilantro and green onion for topping
Instructions
- Add olive oil to a large soup pot.
- Add the onions and carrots, and cook for 7-10 minutes, until they are softened.
- Add the garlic, curry, turmeric, and salt, and stir to combine, cooking another minute.
- Add the pumpkin puree and vegetable broth and stir to combine, cooking about 5 minutes until warmed and combined.
- Using an immersion blender or stand blender, puree the soup until smooth.
- Add the coconut milk and stir until combined. Cook another 5-10 minutes until warmed through.
- Serve topped with chopped cilantro and green onions. Drizzle with more coconut milk, if desired.
- Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Let leftover soup cool to room temperature before placing in the fridge.
- You can change the consistency of the soup by adding more or less broth. I like my soups kind of right in the middle and the consistency with the amount of liquid that I have written in the recipe is perfect for my preference.
- To reheat this soup, simply warm it up in the microwave or on the stovetop.
