This creamy, vegan pumpkin carrot soup is a warming and delicious autumnal recipe. Lightly spiced and simple to make it comes together in just over 30 minutes.
Pumpkin soup is such a classic autumnal dish, healthy, delicious and so easy to make, and this creamy, spiced pumpkin carrot soup recipe is no exception. I combined the pumpkin with carrots for more sweetness, added a few spices and the result is a deliciously warming, creamy, nourishing soup.
Pumpkin is one of the main reasons I get excited about this time of year. It not only looks super appealing but is also a fantastic culinary ingredient. I love to use pumpkin in all its forms. Pumpkin puree can be used to make an easy pumpkin cake, soft pumpkin cookies and healthy pumpkin pancakes. Raw pumpkin is just as great in baking and I've used it to make a healthy pumpkin cake and pumpkin muffins with chocolate streusel topping.
I also like to make savoury dishes using pumpkin, such as this roasted pumpkin pasta with arugula and garlic. This recipe involved cutting and peeling the pumpkin, roasting it and then adding into the pasta. This pumpkin and carrot soup uses a similar preparation method except the raw pumpkin pieces are added into the soup without being roasted. This method is quick and easy to do and ensures the vegetables become infused with the spices during cooking producing a delicious and warming dish.
How to make pumpkin carrot soup: step-by-step
1.To prepare the pumpkin cut it into thick wedges, place each on its side and cut the skin off slicing downwards. Chop into similar size pieces.
2. In a large pot heat up the oil, add the bay leaf, garlic, ginger, onion and celery and fry gently for 3 minutes stirring occasionally. Add the spices, stir and fry for another minute.
3. Add the carrots, pumpkin and stock. Stir, cover and bring to the boil then simmer for about 25 minutes.
4. Remove from the heat, discard the bay leaf and add the chopped cilantro.
5. Puree until smooth. Add a splash of water if needed, season to taste and serve!
Top tips for making carrot pumpkin soup
- Pumpkin: Use sugar/culinary pumpkin, not carving pumpkin. I do not recommend using ready-to-eat pumpkin puree in this recipe.
- Spices: You can use a touch of your favourite curry powder and omit the cumin and coriander. Add a chilli pepper for a bit of bite if you like.
- Serving: Serve on its own, with a splash of coconut milk or dollop of yogurt/sour cream.
- Freezing: freeze individual portions for up to 3 months.
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Check out this collection of ALL my creamy vegan soups!
Keep in touch!
If you make this pumpkin carrot soup I'd love to know how it turned out for you. Did you use a different combination of spices? Let me know in the comments below, thanks!
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Creamy Spiced Pumpkin Carrot Soup
Ingredients
- 500 g pumpkin peeled, roughly chopped
- 500 g carrots peeled, roughly chopped
- 1 onion finely chopped
- 1/2 celery stalk finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp olive oil
- 1 bay leaf
- 1 tbsp fresh ginger finely chopped
- 750 ml hot vegetable stock (from a cube)
- 1 tsp each: paprika and ground coriander
- 1/2 tsp each: nutmeg and cumin
- 1/3 tsp ground allspice
- Sea salt and pepper to taste
Instructions
- To prepare the pumpkin cut it into thick wedges, place each on its side and cut the skin off slicing downwards. Chop into similar size pieces.
- In a large pot heat up the oil, add the bay leaf, garlic, ginger, onion and celery and fry gently for 3 minutes stirring occasionally. Add the spices, stir and fry for another minute, then add the carrots, pumpkin and stock. Stir, cover and bring to the boil then simmer for about 25 minutes.
- Remove from the heat, discard the bay leaf and add the chopped cilantro. Puree until smooth. Add a splash of water if needed, season to taste and serve!
Notes
- Pumpkin: Use sugar/culinary pumpkin, not carving pumpkin. I do not recommend using ready-to-eat pumpkin puree in this recipe.
- Spices: You can use a touch of your favourite curry powder and omit the cumin and coriander. Add a chilli pepper for a bit of bite if you like.
- Serving: Serve on its own, with a splash of coconut milk or dollop of yogurt/sour cream.
- Freezing: freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
So creative and flavorful! Love the beautiful colors, too!
Thank you!
Your soup looks absolutely delicious, Monika! I love pumpkin soup. It reminds me of my childhood. I'd really like to try your soup! Thanks for joining in with #FreeFromFridays.
Thanks Mel!
I love this! Thanks for the perfect recipe!
Thanks Angie!
This looks lovely and healthy!
Thank you Corina!
Oooh I am loving all of the recent soup recipes. I have to get making some now that it is getting colder. Thank you for sharing with #CookBlogShare x
Thank you Kirsty, I've been making more soups than ever this autumn, I'll probably link up another one soon:)
We always have an argument regarding tofu, I love it and M, not so much! Saying that this recipe might be just the thing that will change his mind, it looks and sounds delicious 🙂
Thank you for bringing this to Fiesta Friday, a perfect recipe for sharing 🙂
Thank you Petra, I face a similar challenge with my kids every day, someone always doesn't like something. Oh, well... Happy FF:)
🙂 x
Pumpkin soup is my absolute favourite soup. Love the colour and the flavour. Yours looks so delicious and I like the addition of smoky tofu.
Thank you! I am glad you like the smoky tofu, it was a last minute thought but I was very pleased with this addition, it tasted great.