Pumpkin carrot soup is smooth, comforting, and full of warm, simple flavors. The natural sweetness from carrots and pumpkin pairs beautifully with gentle spices and a creamy finish. This soup is easy to make, budget-friendly, and perfect for cooler days when you want something cozy without being heavy. It works well as a light meal on its own or as a comforting side alongside bread or sandwiches.
Related: Whole30 Sweet Potato Curry
Ingredients
Carrots
Add natural sweetness, color, and body to the soup.
Garlic
Brings savory depth and balances the sweetness of the vegetables.
Ginger
Adds gentle warmth and a fresh, slightly spicy note.
Onion
Creates a flavorful base and adds natural sweetness as it cooks.
Parsley or chives
Add freshness and a light herbal finish.
Pumpkin purée
Gives the soup its creamy texture and rich, earthy flavor.
Coconut milk or heavy cream
Adds richness and makes the soup smooth and comforting.
Vegetable broth
Forms the base of the soup and ties all the flavors together.
Cinnamon
Adds warmth and enhances the natural sweetness without overpowering.
Salt and pepper
Balance and bring out all the flavors.
Pumpkin seeds (optional)
Add crunch and texture as a topping.
Instructions
Boil the carrots until soft, drain and allow to cool slightly
Put all ingredients except pumpkin seeds into a blender and combine
Serve warm, top with pumpkin seeds if desired
Related: Egg Drop Soup
Pumpkin Carrot Soup
Ingredients
- 2 cups Carrots
- 2 cloves Garlic
- 1 tsp Ginger
- 1 Onion sliced
- 2 tbsp Parsley or chives
- 1 can Pumpkin puree
- 1 cup coconut milk or heavy cream
- 4 cups Vegetable broth
- 1 tsp Cinnamon
- Salt & pepper to taste
- 1/4 cup Pumpkin seeds toasted (optional topping)
Instructions
- Boil the carrots until soft, drain and allow to cool slightly
- Put all ingredients except pumpkin seeds into a blender and combine
- Serve warm, top with pumpkin seeds if desired
