Creamy Carrot Pumpkin Soup

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There's nothing quite like a warm bowl of Carrot Pumpkin Soup on a chilly day. This creamy, flavorful soup is perfect for cozy evenings and special holidays like Thanksgiving or Halloween.

Carrot pumpkin soup is especially popular during the fall when pumpkins are in season. It's a delightful way to enjoy the rich, earthy flavors of pumpkin and the natural sweetness of carrots. This dish has a long history of being a comforting favorite, often enjoyed by families during the harvest season.

Carrot pumpkin soup is my absolute favorite! There's something about the way the sweet, earthy flavors of the carrots blend so perfectly with the rich, creamy pumpkin. Every spoonful is like a warm hug on a chilly day.

I love how the spices add a subtle warmth, and the coconut milk gives it a luxurious, silky texture. Whether it's a family dinner or a solo night in, this soup never fails to make me feel cozy and relaxed.

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Ingredients
Instructions
Why We Love This Carrot Pumpkin Soup
Variations
Equipment
Storage
Top tip
FAQ
Related

Ingredients

When I make my beloved carrot pumpkin soup, I start with fresh, vibrant carrots, pumpkin puree, or sometimes butternut squash, bringing a rich, earthy depth to the soup. I sauté onions and garlic in olive oil, filling the kitchen with a mouthwatering aroma.

Spices like cumin and cinnamon provide a warm, aromatic touch, and a sprinkle of pumpkin seeds on top adds the perfect crunchy finish.

Fresh carrots are the heart of our soup, offering a sweet, earthy flavor and a vibrant color. They are packed with vitamins A and C, which are great for your vision and immune system. If you can't find fresh carrots, frozen ones work just as well.

Pumpkin adds a rich, creamy texture and is full of fiber and antioxidants, helping to keep you full and healthy. If you prefer, butternut squash is a great substitute and brings a slightly sweeter taste.

Sautéed onions and garlic give the soup a deep, savory aroma that's simply irresistible. Onions are low in calories but high in vitamin C, and garlic has powerful anti-inflammatory properties. You can swap shallots for onions if you want a milder flavor.

Coconut milk makes the soup luxuriously creamy without any dairy. It’s a fantastic source of healthy fats and adds a subtle sweetness. If you're not a fan of coconut, you can use heavy cream or any dairy-free milk alternative.

Pumpkin spice is a cozy blend of cinnamon, cumin, and ginger that adds a warm, sweet flavor to many fall recipes.

Pumpkin seeds sprinkled on top add a delightful crunch and are loaded with magnesium, which is great for your heart. If you don't have pumpkin seeds, sunflower seeds or chopped nuts are a nice alternative.

See the recipe card for quantities.

Instructions

Let's get cooking! Making this delicious carrot pumpkin soup is easy and fun. Follow these simple steps to create a creamy, flavorful soup that's perfect for any cozy meal.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for a few minutes until they are soft and fragrant.

Stir in the chopped carrots and pumpkin puree. Cook for about 5 minutes, allowing the flavors to meld. Pour in the vegetable stock and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the carrots are tender.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Stir in the coconut milk and the spices. Season with salt and pepper to taste. Let it simmer for another 5 minutes, but do not boil!

Hint: When sautéing the onions and garlic, let them cook slowly over medium heat until they're golden brown. This caramelization brings out a deeper, sweeter flavor that improves the overall taste of your carrot pumpkin soup.

Why We Love This Carrot Pumpkin Soup

There are so many reasons to adore this carrot pumpkin soup! Here’s a closer look at why this soup has become a favorite in many households:

Perfect Flavor Blend: The natural sweetness of the carrots pairs beautifully with the rich, earthy taste of pumpkin. This combination creates a balanced and delightful flavor that’s both comforting and satisfying.

Creamy Texture: The soup’s smooth, velvety texture makes every spoonful feel luxurious. The addition of coconut milk or cream adds a rich creaminess without being too heavy.

Healthy Ingredients: Carrots and pumpkins are packed with vitamins A and C, fiber, and antioxidants. This means you’re not just enjoying a tasty meal, but also fueling your body with nutrients that support your immune system and overall health.

Easy to Make: With straightforward steps and minimal prep time, this soup is perfect for busy weeknights. You don’t need to be a master chef to whip up a batch of this delicious soup.

Versatile: Whether you’re looking for a cozy weeknight dinner or an elegant starter for a holiday meal, this soup fits the bill. It’s sophisticated enough for special occasions yet simple enough for everyday enjoyment.

Great for Leftovers: The flavors of this soup deepen over time, making it even more delicious the next day. It stores well in the fridge or freezer, so you can enjoy it anytime you need a quick, comforting meal.

Variations

If you're looking to switch things up with this carrot pumpkin soup, here are three delicious variations to try.

First, for a spiced twist, add a teaspoon of curry powder and a pinch of chili flakes. This will give the soup a warm, slightly spicy kick that's perfect for those who love a bit of heat.

Second, for a creamier, richer soup, stir in half a cup of heavy cream or Greek yogurt just before serving. This adds a luxurious texture and a tangy flavor that pairs beautifully with the sweetness of the carrots and pumpkin.

Lastly, for a protein-packed version, add a can of rinsed chickpeas or cooked lentils. These not only make the soup heartier but also add a nice boost of plant-based protein and fiber, making it a more filling meal.

Equipment

Large potImmersion blender (or regular blender)

Measuring cups and spoons

Chopping board and knife

Storage

Storing your carrot pumpkin soup properly ensures that you can enjoy its delicious flavors even days after cooking. Here’s how to do it:

Refrigeration: After cooking, allow the soup to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator. The soup will stay fresh for up to 4 days. When you're ready to enjoy it again, simply reheat it gently over medium heat, stirring occasionally until it’s heated through.

Freezing: If you want to keep the soup for a longer period, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe containers leaving some space at the top to allow for expansion. Label the containers with the date so you can keep track of their freshness.

The soup can be stored in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then warm it up on the stove over medium heat, stirring occasionally.

Top tip

For an extra burst of flavor, add a splash of apple cider vinegar or a squeeze of fresh lemon juice just before serving. This small touch brightens up the soup and enhances the natural sweetness of the carrots and pumpkin.

FAQ

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly for this soup. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

How can I make this soup thicker?

If you prefer a thicker soup, reduce the amount of vegetable stock slightly or let the soup simmer longer to allow more liquid to evaporate. You can also add a couple of peeled, chopped potatoes during the cooking process, which will blend in to thicken the soup.

What can I serve with this soup to make it a complete meal?

This soup pairs wonderfully with a slice of crusty bread or a side salad. For extra protein, you can add a grilled cheese sandwich or a side of roasted chickpeas.

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