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 olive oil
1 onion *finely chopped
3 garlic cloves *finely chopped or minced
4 cups pumpkin *cut into bite-sized pieces (~1 inch)
1 cup carrots *cut into thick slices
1 teaspoon curry powder
½ teaspoon cumin powder
2-3 cups vegetable broth
⅓ cup 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. Serve with a swirl of cream, coconut milk or yogurt, your favourite toppings and some fresh herbs such as fresh parsley or cilantro on top.

Video

Notes

Pre-chopped vegetables: To save even more time, opt for pre-chopped pumpkin.
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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