Pumpkin Carrot Soup
Autumn in a bowl is what this pumpkin carrot soup is! It’s like getting a warm, cozy hug from fall. With the star power of pumpkin, there’s no need for an extensive list of ingredients to make this delicious soup shine. This soup’s silky-smooth texture is also fantastic for little ones whether you’re doing purees or baby led weaning. And serving it with dunkable sides like mini naan and veggies is a fun way to encourage toddlers to give it try. Not only that, this hearty pumpkin carrot soup can elevate both special holiday gatherings like Thanksgiving as well as everyday family meals. If you’re looking for a recipe that puts carrots at the forefront, give this carrot lentil soup a whirl!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Pumpkin – I absolutely LOVE using hokkaido pumpkin (kabocha) for this but you can use sugar pumpkin or even butternut squash. Carrots – adds a sweet, earthy flavor to the soup, which complements the natural sweetness of pumpkin. Vegetable stock or broth – I recommend using low-sodium. You can also add in combination with coconut milk (see “variations” section below). Cumin and cinnamon – adds a lovely warmth to the soup.
Step-by-Step Instructions
Variations
Seasonings – experiment by adding dried or fresh ginger, smoked or sweet paprika, turmeric, coriander, etc. Stock – while I like to use vegetable stock to keep it vegetarian, you can use chicken stock. You can also add in combination with coconut milk to add creaminess and depth of flavor to the soup. It’s totally optional.
Tips for Success
Don’t skip sauteeing the onion and garlic first! This creates a solid flavor foundation for the entire soup. Pureeing – if using a blender, be sure to wait until the soup is cooled slightly before blending. You will also need to work in batches to avoid filling the blender to the top. Otherwise, the pressure can cause the blender lid to pop off.
Serving Suggestions
While delicious as is, you can easily incorporate an additional pop of flavor and nutrition with these toppings:
Fresh herbs – such as parsley, cilantro, basil, mint, and sage Chopped nuts – pecans or walnuts are my favorites for this soup Seeds – toasted sunflower seeds, pumpkin seeds (pepitas), or pine nuts Creamy element – stir in a dollop of Greek yogurt, a drizzle of cream, additional coconut milk, or cashew cream for a non-dairy alternative Cooked beans – my favorites are white beans like cannellini or Great northern beans or chickpeas Cheese – this totally came from the husband who desired a more savory note. Add some shredded cheddar cheese or parmesan cheese. Crispy bacon
Enjoy this thick and creamy soup along with some hearty crusty bread, naan, healthy cornbread, pizza quesadilla, or hummus grilled cheese.
Equipment
if you don’t have an immersion blender, you can use a high-speed, high powered blender. If you are feeling hesitant about investing in one, I can relate! But I can also tell you that I’ve had my Vitamix for 8+ years and it’s worth every penny! I use it to make all my blender muffins, dips/sauces, smoothies, veggie nuggets, pancakes…it’s hands down my number one workhorse.
Storage
Transfer leftover pumpkin soup to an airtight container and keep in the refrigerator for up to 4 days. I actually think it tastes better the next day. To freeze, allow it to cool to room temperature, then portion it into airtight containers or resealable freezer bags, leaving some room for expansion. Label and date the containers, remove excess air from bags, and freeze for up to 3 months. Thaw in the refrigerator overnight.
More Cozy Homemade Soups
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
