Thick, creamy, and flavorful, this carrot pumpkin soup is a nourishing recipe you won't be able to get enough of! It's hearty, comforting, and made with canned pumpkin, so it comes together quickly and easily.
You only need a handful of ingredients to make this cozy carrot pumpkin soup. It's one of my go-to recipes that is perfect for both special holiday gatherings like Thanksgiving or as a simple weeknight meal as the flavors go well with everything.
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Why You'll Love This Recipe
- If you love my sweet potato and pumpkin soup, then you'll love this pumpkin carrot soup! It came together one day when I was craving that pumpkin soup but didn't have any sweet potatoes, but had plenty of carrots!
- It's perfect for gatherings as the soup is naturally vegetarian and you can easily make it dairy-free, making for a soup everyone can enjoy.
- It's very simple to make, keeps well in the fridge, and freezes like a dream.
Ingredients You'll Need
- oil — I use olive oil, but feel free to use any neutral oil of your choice. Avocado oil is another favorite.
- onions — I used a yellow onion, but feel free to use whatever you have on hand.
- garlic — the more garlic, the tastier!
- carrots — the carrots add a wonderful sweet and savory notes to the soup.
- salt & pepper — a bit of kosher salt and pepper to balance out the flavors.
- red pepper flakes — don't worry about it being too spicy. The amount added is just enough to add a little oomph to the pumpkin sweet potato soup.
- pumpkin puree — I developed this recipe with pumpkin puree because I feel like I always have a can of pumpkin puree in the pantry! The soup also comes together more quickly with pumpkin puree than with fresh pumpkin. Make sure you are using pure pumpkin puree and not pumpkin pie filling. They look similar on the shelf, but pumpkin pie filling is spiced and sweetened. Try this homemade pumpkin puree recipe if you want to make your own.
- broth — I use vegetable broth, but you can also use chicken broth or bone broth if that's what you have on hand.
- coconut cream or heavy cream — you can use coconut cream or heavy cream to stir into the soup at the end for that extra rich, creamy, and thick element that makes this soup irresistible.
- nutmeg — nutmeg adds a warm and comforting note as it adds a nutty and earthy flavor to the soup.
How To Make This Recipe
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add a pinch of salt and garlic and cook for another minute before adding the carrots. Continue to saute for another 5 minutes.
- To the pot, add the vegetable broth, pumpkin puree, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the soup to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 minutes.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth. Stir in the nutmeg.
- Stir in coconut cream or heavy cream. Add additional salt and pepper, if desired. Serve with garnishes of your choice.
Tips and Notes
- If you do not have an immersion blender, you can use a regular blender. Just be careful when blending hot soup by making sure there's a way for the steam to release by not filling the soup to the top.
- Try serving this pumpkin carrot soup with no-knead bread, air fryer garlic bread, air fryer croutons, or sourdough croutons to make this heartier.
- If you want to add more earthy, herby flavor, feel free to add some dried herbs such as dried thyme or dried rosemary.
- Make sure not to cut the carrots too big. You want the carrots to cook evenly and if they're too large, they'll take longer to cook through.
How do I store leftovers?
Leftover pumpkin carrot soup can be stored for up to 5 days in an airtight container in the fridge. I usually just reheat the soup on the stovetop but you can microwave it as well. You can also serve this soup chilled.
How do I freeze leftovers?
Allow the soup to cool and freeze in an airtight, freezer-safe container. When ready to enjoy, thaw the soup, bring it to a simmer, and let it simmer until warm throughout, stirring throughout. You can also mircowave the soup in intervals and stir inbetween.
Recipe
Carrot Pumpkin Soup
Thick, creamy, and flavorful, this carrot pumpkin soup is a nourishing recipe you won't be able to get enough of! It's hearty, comforting, and made with canned pumpkin, so it comes together quickly and easily.
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RateServings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 to 2 tablespoons minced garlic
- 2 pinches kosher salt, divided
- 4 medium carrots, peeled and sliced into ½ inch pieces
- ½ teaspoons red pepper flakes
- ground pepper, to taste
- 795 mL pumpkin puree, 1 can
- 5 cups vegetable broth, low sodium
- ⅓ cup coconut cream or heavy cream
- ¼ teaspoon nutmeg
Instructions
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add a pinch of salt and garlic and cook for another minute before adding the carrots. Continue to saute for another 5 minutes.
- To the pot, add the vegetable broth, pumpkin puree, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the soup to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 minutes.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth and add the nutmeg.
- Stir in coconut cream or heavy cream. Add additional salt and pepper, if desired. Serve with garnishes of your choice.
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Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 243mg | Fiber: 7g | Sugar: 19g
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