Pumpkin Carrot Soup
on Sep 11, 2023, Updated Apr 29, 2024
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Pumpkin carrot soup! I cannot believe it’s already soup, pumpkin and cozy weather season. I’m warming up with this soup, tossed with curry powder, chili flakes and blended with butternut squash. It’s creamy and dreamy and is keeping me feeling so excited for fall time! It has a coconut milk base, and includes no dairy in this recipe, which I absolutely love, and is an instant crowd pleaser for entertaining.
If you’re looking for more pumpkin recipes, be sure to check out some of the below:
What ingredients do you need to make this pumpkin carrot soup recipe?
Butternut squash, carrots and pumpkin: Are the stars in this recipe! Cubed and peeled squash, carrots and canned pumpkin and tossed in with the below spices and aromatics.
Soup base: consisting of coconut oil, onions, garlic and carrots. Then tossed with spices like curry powder, lemongrass and chili powder.
Coconut milk: I love using coconut milk and/or almond milk as a base for dairy free soups instead of cream. It adds some sweetness, creaminess and it isn’t too coconut forward, either!
Optional, but I love to top with a little bit of fresh dill on this recipe! Store any leftovers in an airtight container in the fridge up to 3 days.
Instructions to make this pumpkin carrot and squash soup
Sweat our your aromatics
In a dutch oven or deep large pot, add your coconut oil on low heat. Add your onions, garlic and ginger. Bring the heat up now to medium-high heat and sweat for 1 to 2 minutes. Add in your curry powder and chili flakes. Season with kosher salt and freshly ground black pepper.
Add in your squash, carrots and pumpkin
Toss in butternut squash, carrots, curry powder and chili flakes, mix well until combined. Add your pumpkin puree, mix well until all your seasonings are tossed with your vegetables. Let everything combine together for a few minutes.
Pour in stock and simmer
Next add your stock, do a light toss and season with kosher salt and freshly ground black pepper.
Let the soup simmer until all the vegetables are fork tender. Transfer to a blender to combine and blend or use an immersion blender direct in your pot. Once fully blending, add in your coconut milk or almond milk. Adjust with kosher salt to taste.
Serve in bowls. Top with fresh dill, a drizzle of your reserved milk for garnish, a pinch more of chili flakes and a little drizzle of extra-virgin olive oil to serve. You can also top with pumpkin seeds and serve with crusty bread!
More soup recipes to check out!
- Creamy Potato Leek Soup
- Matzo Ball Soup
- Lemon White Bean Chicken Soup
- Roasted Tomato Soup with Crispy Gruyère Toasts
If you do make this Carrot Pumpkin Soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Pumpkin Carrot Soup
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, roughly chopped
- 2 garlic cloves, thinly sliced
- 1 thumb ginger, peeled
- 1/2 teaspoon curry powder
- 1/4 teaspoon chili flakes
- kosher salt and freshly ground black pepper
- 2 cups peeled and cubed butternut squash
- 3 small carrots, roughly chopped, peeled not necesarry!
- 1/2 cup canned pumpkin puree
- 4 cups vegetable stock
- 1 cup full fat canned coconut milk, or almond milk, plus for garnish
- 1/4 cup roughly chopped fresh dill, for garnish
Instructions
- In a dutch oven or deep large pot, add your coconut oil on low heat. Add your onions, garlic and ginger. Bring the heat up now to medium-high heat and sweat for 1 to 2 minutes. Add in your curry powder and chili flakes. Season with kosher salt and freshly ground black pepper.
- Add in your butternut squash, carrots, curry powder and chili flakes, mix well until combined. Add your pumpkin puree, mix well until all your seasonings are tossed with your vegetables. Let everything combine together for a few minutes.
- Next add your stock, do a light toss and season with kosher salt and freshly ground black pepper.
- Let the soup simmer until all the vegetables are fork tender. Transfer to a blender to combine or use an immersion blender direct in your pot. Once fully blending, add in your coconut milk or almond milk. Adjust with kosher salt to taste.
- Serve in bowls. Top with fresh dill, a drizzle of your reserved coconut milk for garnish, a pinch more of chili flakes and a little drizzle of extra-virgin olive oil to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
