This pumpkin and carrot creamy soup is a cozy, vitamin-rich dish that’s perfect for chilly days. Packed with nutrients and natural sweetness, it’s a go-to recipe for anyone seeking a comforting yet healthy meal. With a velvety texture and aromatic herbs, it’s simple enough for weeknights yet elegant enough for dinner guests.
Why Everyone Will Love This Recipe
- Naturally sweet and creamy—no dairy needed!
- Loaded with vitamin A, fiber, and antioxidants.
- Budget-friendly and great for batch cooking.
- Easy to blend and even easier to customize.
- The crunchy seed topping adds the perfect finishing touch.
What Is Pumpkin and Carrot Creamy Soup?
Pumpkin and carrot creamy soup is a nourishing, plant-based blend of two classic autumn vegetables: pumpkin and carrot. Simmered slowly with aromatic herbs and blended to silky perfection, this soup delivers a smooth texture without cream or butter. It’s a comforting staple in European kitchens, often served with a swirl of olive oil or sprinkled with seeds for crunch.
Pro Tips for the Best Creamy Soup
- Roast the veggies first for a deeper, caramelized flavor.
- Use fresh herbs like rosemary or sage for an aromatic twist.
- Adjust the consistency with more or less water depending on your preference.
- Garnish with pumpkin seeds, sunflower seeds, or even a spoonful of Greek yogurt.
- Make it spicy with a pinch of cayenne or freshly grated ginger.
Frequently Asked Questions
Can I Use Butternut Squash Instead of Pumpkin?
Yes! Butternut squash has a similar texture and flavor, making it a perfect substitute.
Is This Soup Vegan?
Absolutely. No animal products are used—just veggies, water, and herbs.
Can I Use Frozen Pumpkin or Carrots?
Yes, just thaw them first and reduce the cooking time slightly.
How Do I Make the Soup Thicker?
Reduce the amount of water or simmer the soup uncovered to let it reduce naturally.
Can I Add Coconut Milk?
Definitely. For extra creaminess and a touch of tropical flavor, add a splash of coconut milk at the end.
What’s the Best Way to Blend the Soup?
An immersion blender is easiest, but a high-speed countertop blender will give you an ultra-smooth texture.
How to Store
Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
How to Freeze
Pour the cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat until hot.
Ingredients
How to Make Pumpkin and Carrot Creamy Soup
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Peel and chop the carrots and pumpkin into chunks.
Peel and chop the carrots and pumpkin into chunks.
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In a large pot, heat the olive oil. Add the shallot and herbs. Cook over low heat for a few minutes until fragrant.
In a large pot, heat the olive oil. Add the shallot and herbs. Cook over low heat for a few minutes until fragrant.
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Remove the herbs. Add the carrots, pumpkin, and salt. Stir, then pour in the water. Bring to a boil, cover, and simmer for 40 minutes.
Remove the herbs. Add the carrots, pumpkin, and salt. Stir, then pour in the water. Bring to a boil, cover, and simmer for 40 minutes.
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Use an immersion blender to purée the soup until smooth and creamy.
Use an immersion blender to purée the soup until smooth and creamy.
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Pour the soup into bowls and garnish with your favorite seed mix.
Pour the soup into bowls and garnish with your favorite seed mix.
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