Pumpkin-Carrot Soup

by Jennifer
3 servings
50 min

There is nothing better than a warm and hearty soup on those cold winter days. Moreover, with halloween coming up, the bright orange colour will put you in the right mood immediately. This pumpkin carrot soup is so tasty and special that I can guarantee you will want to make it frequently!

Additionally, chilli flakes add a little bit of spice to it. Here I used a butternut squash because I really like the taste of it, but feel free to use any other pumpkin. On the plus side, you can use every bit of the butternut squash and make it into food—check out the tips below!

Recipe details
  • 3  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

  • 1 onion
  • 1 dried red chilli, no seeds
  • one butternut squash (750g)
  • 4 small carrots, peeled
  • 4 tbsp oil
  • 500 ml vegetable broth
  • 250 ml cream
  • salt and pepper
  • 1 teaspoon nutmeg

Peel the pumpkin and the carrots, free from seeds (set them aside)
Chop in mouth size pieces
Chop the onion and fry with some oil in a pan
Add pumpkin, carrots and chopped chilli (no seeds)
Add broth and let simmer for 30 min or until pumpkin softened
Blend everything, until no lumps.
Add salt, pepper, nutmeg and cream. Let simmer for 5 min.
  • Put the dried pumpkin seeds into the oven, single layered, for 30-40 min and garnish soup with it.
  • Use pumpkinseed oil as garnish for the soup as well.
  • Make healthy chips out of the pumpkin and carrot peels.
Want more details about this and other recipes? Check out more here!
  • Dhk31430055 Dhk31430055 on Oct 26, 2020

    I am guessing the butternut squash in the ingredients list is supposed to be pumpkin?!

    • Jennifer Jennifer on Dec 22, 2020

      Yes but feel free to use regular pumpkin instead. I just prefer the taste of butternut squash. I am from Austria and we would make a pumpkin soup with Butternut squash.

  • Lynn Lynn on Dec 11, 2020

    For me pumpkin and squash are not the same, but will make with pumpkin from my freezer. Sounds great! Thanks