If you are looking for a satisfying soup recipe that is vegetarian/vegan, this Pumpkin Carrot Soup recipe is my top recommendation. Each spoonful is delightfully balanced with sweet pumpkin, earthy carrots, and wonderful notes of warm spices and savoriness. It's heaven in a bowl.
I love this recipe for anyone who is searching for the perfect creamy soup without dairy products. The carrots and pumpkin add plenty of flavor and nutrition to nourish you and keep you feeling full. Pair it with a simple protein like raspberry balsamic chicken or fried pork chops to create a winning dinner.
Some other delicious and creative pumpkin recipes include pumpkin chili and pumpkin zucchini muffins.
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Why You'll Love This Recipe
- It's vegan-friendly: This is an entirely vegan recipe! I promise, even if you don't typically eat vegan food, this carrot and pumpkin soup is a winner.
- It's ready in 30 minutes: It only takes 30 minutes to prepare and cook this delectable soup, so you can spend more time enjoying it!
- It's inexpensive: The ingredients used in this recipe are tight budget-friendly, so you don't have to worry about the cost to make it.
Ingredients
Below are the essential components to make an amazing pumpkin carrot soup. They are inexpensive and easy to find!
- Coconut oil: I use this to cook down the veggies to keep the recipe vegan. However, you can use butter if you like!
- Vegetable broth: You can make this pumpkin veggie soup with regular or low-sodium vegetable broth. Prepare it with chicken broth if you don't have it or if you don't mind it not being vegetarian or vegan-friendly.
- Carrots: Fresh carrots have better taste and texture than baby carrots, but they will work in a pinch. Chop them uniformly so they soften at the same pace.
- Pumpkin: Canned pumpkin is an awesome shortcut in this pumpkin carrot soup recipe. Don't use pumpkin pie filling, as you want pure pumpkin for the best results. You will season it yourself!
- Ginger: I love the spice and freshness of grated ginger in this soup. If you don't have it, you can use ½ teaspoon of ground ginger.
- Spices: I use a variety of warm and savory spices to get a complex flavor profile, like thyme and cloves. You'll find a complete list on the recipe card!
- Coconut milk: This adds a rich and creamy texture to the soup. If you don't need a dairy-free option, heavy cream works fine.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add chickpeas: Blend in some chickpeas to add protein and texture to the soup.
- Try another squash: Make this recipe with cooked butternut or acorn squash for a slightly different flavor profile.
- Make it spicy: Puree jalapeno peppers or add some hot sauce to bring the heat!
How to Make Pumpkin and Carrot Soup
These are the steps needed to prepare and cook this pumpkin and vegetable soup. Chop all the veggies and measure your ingredients before you get started.
Step 1: Sauté the onions and carrots. Heat a large pot with the coconut oil. Add the onions and carrots and cook them for about 10 minutes.
Step 2: Add ginger and garlic. Next, add the ginger and cook it for 3 minutes, and then add the garlic and cook for 1 minute.
Step 3: Add spices, broth, and pumpkin. Stir in the spices, broth, and pumpkin puree.
Step 4: Cook. Then, let it cook at low heat for 20 minutes and keep it bubbling.
Step 5: Blend. Puree the soup with an immersion blender until it's smooth.
Step 6: Pour in coconut milk. Finally, finish it with coconut milk and let it warm up before serving the soup.
Recipe Tips
- Chop the carrots small: I like to chop the carrots small so they don't take as long to cook. They're going to be blended, so you want to ensure that they are soft and tender.
- Cook down the veggies enough: Don't rush this part because this is how you develop depth of flavor. All the vegetables must be tender and even slightly caramelized for the best possible result.
- Watch the heat: This is crucial after you add the coconut milk. If you keep the heat too high, it will cause the milk to curdle and separate.
If you enjoy a hearty soup with carrots, you need to make this Thai carrot soup. Our roasted butternut squash soup and our crockpot creamy potato and hamburger soup are both worth checking out. You won't be disappointed!
Storage Directions
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freeze it for up to 2 months.
- Make Ahead: Prepare and blend the soup and keep it in the fridge for up to 1 day. Reheat it with butter on the stovetop when you're ready to eat it.
Serving Suggestions
- Crumble or dip these wonton snack crisps in the soup to add texture! I enjoy these pita chips, too.
- Stir in some chipotle powder to add a hint of smoky, spicy flavor to the soup.
- Prepare a crispy oven-grilled cheese or easy ham salad pinwheels as a lunch accompaniment to a cup of pumpkin vegetable soup.
Recipe FAQs
Sure! You can cook down the veggies on the saute setting and then cook the soup at high pressure for 10-15 minutes. Naturally release the pressure, blend with an immersion blender, and stir in the coconut milk! It's pretty easy.
You may need to add a little more broth. Start with a splash or two and then add more as needed until it reaches your desired consistency.
Too much broth can have the opposite effect. Sometimes, I'll start with 6 cups of broth and adjust as needed. If it's too thin, make a cornstarch slurry to thicken it up.
More Delicious Soup Recipes
Do you like soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Carrot Soup
Ingredients
- 2-3 tablespoons coconut oil
- 4 carrots roughly chopped (about 2 cups)
- 3 yellow onions large diced
- 8 cups vegetable broth low sodium
- 2 cans pumpkin puree 29-ounce
- 2 tablespoons garlic cloves minced
- 2 tablespoons fresh ginger chopped
- 4 teaspoons dried thyme
- 1 tablespoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- 2 cans coconut milk 13.5-ounce
Instructions
- Melt coconut oil over medium heat in a large soup pot. Add onion and carrots and cook for about 10 minutes.
- Add ginger and cook for another 3 minutes. Then garlic and just until fragrant.
- Place all remaining ingredients, except for the coconut milk, into the pot and bring to a boil.
- Lower the heat and cook for about 20 minutes keeping a rolling boil.
- Use an immersion blender (or high-powered blender) to puree the soup fully then add it back to the pot.
- Pour in coconut milk keep on low heat until warmed through.
Notes
- If you find that the soup is too watery, you can make a cornstarch slurry to thicken it up.
- You may prepare this pumpkin carrot soup in the Instant Pot instead.
- Watch the heat when you add the coconut milk so it doesn't separate and curdle.
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