Pumpkin Carrot Soup

Author: Katie

This pumpkin carrot soup recipe is fall comfort food at its best. It's a simple one-pot recipe that can be enjoyed any time of year but tastes especially good during the colder months.

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5 from 5 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: American

Servings: 2 people

Ingredients

1-2 tablespoon (1 tablespoon) olive oil
1 onion *finely chopped
3 garlic cloves *finely chopped or minced
4 cups (500 g) pumpkin *cut into bite-sized pieces (~1 inch)
1 cup (150 g) carrots *cut into thick slices
1 teaspoon curry powder
½ teaspoon cumin powder
2-3 cups (460 - 690 ml) vegetable broth
⅓ cup (80 ml) coconut milk
salt & black pepper

You can find detailed step-by step-photos above the recipe card.

Instructions

Heat some oil (olive oil or vegetable oil) in a large pot over medium heat.
Add onion and garlic and sauté until onion is soft and translucent.
Add the pumpkin, carrots and spices (curry, cumin, salt + pepper).
TIP: If you prefer only subtle curry flavors, add curry and cumin powder later when blending the soup.
Add the vegetable broth. Start with 2 cups and add more later if you prefer a thinner soup.
Bring to a boil. Then reduce heat and let simmer with a lid on for 20 minutes or until pumpkin and carrots are fork-tender.
Let the soup cool slightly. Then transfer it to a high-speed blender and blend until smooth. Alternatively, you could use an immersion blender.
Taste and adjust spices and texture. If the soup is too thick, add a splash more vegetable broth. If it’s too thin, let it simmer uncovered for a few extra minutes. Serve with a swirl of coconut milk or yogurt, your favorite toppings and some fresh herbs.

Video

Notes

Choose the right pumpkin: Hokkaido (red kuri) pumpkin is great because you can eat the skin once it’s cooked — no peeling required! Butternut squash or sugar pumpkin also work.
Don't go overboard with curry powder: The spices release their flavors the longer they are cooked. Don't use too much at the beginning. If you prefer only subtle curry flavors, add curry and cumin when blending.
High-Speed Blender: To create an ultra-smooth and creamy pumpkin soup I recommend using a high-speed blender over a hand blender.
See the step-by-step photos for mroe details.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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