Carrot Pumpkin Soup

I love warm, hearty soups when the weather turns cooler. They’re comforting and cozy, especially on a blustery day. Pumpkin Carrot Soup has become a favorite of mine. It blends the sweetness of the pumpkin and carrots with the savory flavors of cumin and cardamom.

Serve with some warm, crusty bread for a hearty, warming meal. You might also want to top your soup with an extra drizzle of coconut milk or sour cream. Roasted pumpkin seeds add a bit of a crunch.

Love creamy soups? You’ll also want to check out Roasted Broccoli and Cauliflower Soup, Roasted Butternut Squash Soup, Creamy Celeriac Soup, and Creamy Broccoli Potato Soup.

FAQs:

What’s the best variety of pumpkin for eating?Sugar pumpkins are the best for cooking and eating. Make sure to choose one that is blemish free, has a dried stem intact, and sounds hollow when you knock on it.

How do I store Carrot Pumpkin Soup?Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients for Pumpkin Carrot Soup:

• Pumpkin: Make sure to use a sugar pumpkin variety for the best flavor. These are small, round pumpkins rather than the larger jack-o-lantern variety.
• Carrots: They add a sweet earthy flavor.
• Onion and garlic: Add a savory umami component to the soup.
• Vegetable broth: Adds significantly more flavor than using water.
• Coconut milk: This creates a silky smooth texture and rich flavor.
• Seasonings: Cumin, cardamom, salt, and pepper.

How to use Leftover Coconut Milk:

• Add to fruit smoothies.
• Freeze in ice cube trays for a quick addition to other recipes.
• Make a coconut White Russian. Simply replace the half and half with coconut milk.
• Use it to make Coconut Rice with Coriander.

How to Prepare Pumpkin and Carrot Soup:

• Preheat the oven to 400ºF, and lightly spray two baking sheets with avocado oil.
• Begin by prepping the vegetables. Peel the carrots, cut into chunks, and place the carrots on one of the baking sheets. Cut the pumpkin in half, and remove the seeds with a spoon. Then peel with a vegetable peeler, and cut into chunks. (Check out the video How to Quickly Peel, Seed, and Cut a Pumpkin.) Place the pumpkin on the second baking sheet.
• Put the baking sheets in the oven, and roast for about 30 minutes. Check for doneness after 20 minutes, and rotate the baking sheets. (Note: My carrots took longer to roast than the pumpkin.) The pumpkin and carrots are done when the edges begin to caramelize, and the flesh is easily pierced with a fork or paring knife.
• While the veggies are cooking, prepare the soup base. Dice the onion, and mice the garlic. Add a tablespoon of extra virgin olive oil to a Dutch oven over medium heat. Once the oil shimmers, add the onion, and cook about 5 minutes until softened. Add the garlic and seasonings, and cook about one more minute, stirring constantly. Pour in the vegetable broth, and turn to a simmer.
• Once the pumpkin and carrots have finished roasting, carefully add them to the broth. Turn the heat to off, then use an immersion blender to blend all the ingredients together until smooth and creamy. Pour in the coconut milk, and blend one more time to incorporate into the soup. Ladle into individual bowls for serving.

Recipe Tip:

• An immersion blender makes creating ultra-creamy soups super easy. However, you can also use a stand blender. Just ensure to only fill the blender halfway full, and begin blending at a low speed, then slowly increase the speed. Hot liquids expand, and you don’t want soup splatters all over your kitchen.

Serving Suggestions:

• If you’d like to add a bit of heat, add red pepper flakes.
• Serve with a drizzle of coconut milk, fresh chopped herbs, or pepitas.
• Add a side of crusty artisan bread or a grilled cheese sandwich.

More Fall Recipes to Explore:

• Gluten-free Pumpkin Bread
• Pumpkin Spice Oatmeal Cookies
• Pumpkin Pie Dessert Hummus
• Air Fryer Butternut Squash
• Mashed Butternut Squash
• Vegetarian Stuffed Acorn Squash
• Roasted Delicata Squash
• Maple Balsamic Brussels Sprouts

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Ingredient Substitutions:

• Pumpkin: Butternut squash, sweet potatoes, or kombucha squash could all be used in place of the pumpkin.
• Carrots: Parsnips are a good substitute with a slightly earthier flavor.
• Coconut milk: Oat milk or regular milk or cream will also work.
• Vegetable broth: Any broth you like will work for this soup.
• For a sweeter, less savory version of Pumpkin Carrot Soup, try using cinnamon in place of the cumin.

Recipe Notes:

• A Dutch oven is perfect for simmering soups and stews.
• I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.
• A garlic press makes it easy to quickly mince cloves of garlic.
• An immersion blender makes blending an ultra creamy soup super simple.

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