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This pumpkin carrot soup is thick, creamy, and full of cozy fall flavor, yet made with just a handful of simple ingredients. It’s the kind of meal you can throw together on a busy weeknight and still feel like you’re slowing down for something comforting.
Autumn in a bowl is exactly what this pumpkin carrot soup feels like. As someone who’s tested more soups than I can count, I can tell you this one stands out for its simplicity!
Pumpkin brings so much natural sweetness and creaminess that you don’t need a long list of ingredients to make it taste special. Just a few wholesome basics come together to create something silky, nourishing, and full of flavor.
What I especially love is how family friendly it is. The smooth, velvety texture makes it perfect for babies and toddlers, whether you’re doing purees or baby led weaning. And if you’re feeding older kids, serve it with dunkable sides like mini naan or roasted veggies, which is such a fun way to encourage them to give it a try.
It’s hearty enough for a family weeknight dinner yet elegant enough to make an appearance at your holiday table. Truly one of those recipes that brings everyone together with minimal effort and maximum comfort.
And if you’re looking for another cozy bowl that lets carrots shine, be sure to try my carrot lentil soup next!
“My 4yo requested carrot soup (???) and I wasn’t really a fan of the idea, and wondered if she’d even eat it when I’d gone to the effort of making it. But she ate two big bowls of it- and bonus I loved it too!” – Belinda
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Pumpkin – I absolutely LOVE using hokkaido pumpkin (kabocha) for this but you can use sugar pumpkin or even butternut squash.
- Carrots – adds a sweet, earthy flavor to the soup, which complements the natural sweetness of pumpkin.
- Vegetable stock or broth – I recommend using low-sodium. You can also add in combination with coconut milk (see “variations” section below).
- Cumin and cinnamon – adds a lovely warmth to the soup.
Variations
- Seasonings – experiment by adding dried or fresh ginger, smoked or sweet paprika, turmeric, coriander, etc.
- Stock – while I like to use vegetable stock to keep it vegetarian, you can use chicken stock. You can also add in combination with coconut milk to add creaminess and depth of flavor to the soup. It’s totally optional.
Step-by-Step Instructions
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Prep the pumpkin – peel and chop into 1 inch pieces (or purchase it already cut for convenience). Heat olive oil in a large pan over medium heat. Add onion and saute for 5 minutes, stirring occasionally, until translucent and fragrant. Add garlic and cook for an additional minute.
Step 2: Add diced pumpkin, carrots, and seasonings and cook for 5 minutes. Be sure to stir occasionally.
Step 3: Add stock and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes, until the vegetables are fork tender.
Step 4: Remove the pot from the heat and allow to cool slightly.
Step 5: Using an immersion blender or a high-powered blender, blend into a smooth puree.
Step 6: Stir in cream, half and half, or coconut milk/cream for richness.
Expert Tips
- Don’t skip sauteeing the onion and garlic first! This creates a solid flavor foundation for the entire soup.
- Pureeing – if using a blender, be sure to wait until the soup is cooled slightly before blending. You will also need to work in batches to avoid filling the blender to the top. Otherwise, the pressure can cause the blender lid to pop off.
Serving Suggestions
While delicious as is, you can easily incorporate an additional pop of flavor and nutrition with these toppings:
- Fresh herbs – such as parsley, cilantro, basil, mint, and sage
- Chopped nuts – pecans or walnuts are my favorites for this soup
- Seeds – toasted sunflower seeds, pumpkin seeds (pepitas), or pine nuts
- Creamy element – stir in a dollop of Greek yogurt, a drizzle of cream, additional coconut milk, or cashew cream for a non-dairy alternative
- Cooked beans – my favorites are white beans like cannellini or Great northern beans or chickpeas
- Cheese – this totally came from the husband who desired a more savory note. Add some shredded cheddar cheese or parmesan cheese.
- Crispy bacon
Enjoy this thick and creamy soup along with some hearty crusty bread, naan, healthy cornbread, pizza quesadilla, cheese rolls, or hummus grilled cheese.
How to Store Leftover Pumpkin Carrot Soup
Transfer any leftovers to an airtight container and keep in the refrigerator for up to 4 days. I actually think it tastes better the next day.
To freeze, allow it to cool to room temperature, then portion it into airtight containers or resealable freezer bags, leaving some room for expansion.
Label and date the containers, remove excess air from bags, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Frequently Asked Questions
Absolutely! In fact, I think the soup tastes better with time. It’s also a convenient strategy, especially for busy holiday cooking. Prepare the soup as instructed without adding any garnishes or toppings. Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Canned pumpkin or pumpkin puree is a convenient option, especially when fresh pumpkin is not in season or if you’re looking to simplify the cooking process.
However, I highly recommend that you make this with fresh pumpkin, especially when in season, as it can offer a more authentic, homemade touch to your soup.
To reheat leftover soup, you can use the stovetop by placing it in a saucepan over medium-low heat, stirring occasionally until it’s hot. You may need to add some water if the soup is too thick.
Alternatively, the microwave is a quick option, but be sure to cover the bowl and heat in 1-minute intervals, stirring between each until it’s heated to your liking.
More Cozy Homemade Soups
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pumpkin Carrot Soup
Equipment
Ingredients
- 2 tablespoons oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 pounds cubed pumpkin (kabocha recommended), cut into 1 inch pieces
- 3 medium carrots, chopped
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups low sodium vegetable broth
- 1/2 cup coconut milk
Instructions
- Prep the pumpkin – peel and chop into 1 inch pieces (or purchase it already cut for convenience).
- Heat olive oil in a large pan over medium heat. Add onion and saute for 5 minutes, stirring occasionally, until translucent and fragrant. Add garlic and cook for an additional minute.
- Add diced pumpkin, carrots, and seasonings and cook for 5 minutes. Be sure to stir occasionally.
- Add stock/broth and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes, until the vegetables are fork tender.
- Remove the pot from the heat and allow to cool slightly before blending into a smooth puree using an immersion blender or blender
- Stir in cream, half and half, or coconut milk/cream for richness.
Notes
- Transfer leftover pumpkin soup to an airtight container and keep in the refrigerator for up to 4 days.
- To freeze, allow it to cool to room temperature, then portion it into airtight containers or resealable freezer bags, leaving some room for expansion. Label and date the containers, remove excess air from bags, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Greetings from Thailand! Just made the soup; it’s quite delicious. We are adults only so a couple of extra flavourings were added to up the kick: 2 fiery red chillies added with the vegetables and a teaspoon of garam masala with the spices. Used only coconut cream, no dairy. Thank you.
Yum!
Looks nice and I will make it. But where are the quantities of the ingredients?!!!!
how much onion, carrots, garlic, etc?
Hi! The recipe card is found at the bottom of the post. You can scroll or simply click on “jump to recipe” at the top
Made this with butternut squash and it was so easy and yummy. This will be my go-to butternut squash soup recipe from now on!
Woohoo! Love hearing that!! Thank you for taking the time to share!
My 4yo requested carrot soup (???) and I wasn’t really a fan of the idea, and wondered if she’d even eat it when I’d gone to the effort of making it. But she ate two big bowls of it- and bonus I loved it too! Subtly spiced, just enough sweet carrot, creamy- sooo good! And to top it off it was super quick and easy. A winner and definitely a recipe I’ll be making again- thank you!
(Now to convince my 15mo triplets on its deliciousness…)
Oh wow! That is quite a specific request haha but I love that you found this recipe and that both of y’all enjoyed it! And yes now onto the triplets :). Hope they’ll come to love this as well!
Can I use canned pumpkin?
You can but if you can get your hands on fresh pumpkin, it will taste even better!