This Pumpkin Carrot Soup recipe is cozy, creamy and full of warm fall flavors. Sweet carrots, fresh ginger and pumpkin purée simmer together with coconut milk and a touch of warming spices, creating a silky carrot pumpkin soup that feels like the perfect meal on chilly nights.
This soup is an easy recipe to make with a handful of pantry staples and it’s perfect for stocking the freezer. Serve it with crusty bread or top it with your favorite garnishes for a comforting bowl that celebrates pumpkin season in the best way.
Jump to:
- Why You Will Love This Pumpkin and Carrot Soup
- Ingredients
- Substitutions and Variations
- How to Make Pumpkin Carrot Soup
- More One Pot Recipes You Will Love
- How to Store Pumpkin and Carrot Soup
- What to Serve with Pumpkin Carrot Soup
- Top Tips
- Frequently Asked Questions About Pumpkin and Carrot Soup
- More Recipes You Will Love
- Pumpkin Carrot Soup
We love a good one pot meal that packs flavor without all the mess. Here are some of our favorites that you must try: Tomato Basil Chicken, Stove Top Chili and our Southwest Chicken Casserole.
Why You Will Love This Pumpkin and Carrot Soup
- Cozy and Nourishing: A hearty soup with sweet carrots and pumpkin, full of vitamins like vitamin C to boost your immune system.
- Velvety Texture: Blended until smooth with an immersion blender, it’s creamy without needing heavy cream or whole milk.
- Simple Ingredients: Made with pantry staples like pumpkin purée, onions and garlic cloves.
- Flexible: Easily swap the vegetable broth for chicken broth or stock or add spice with chili flakes or curry powder.
- Freezer-Friendly: Keeps beautifully in freezer-safe containers so you can reheat for colder months or special holiday gatherings.
Ingredients
You only need a handful of simple ingredients to make this cozy, dairy-free soup.
See the recipe card below for the exact quantities of each ingredient.
- Coconut Oil: The cooking fat that adds richness.
- Carrots: Naturally sweet, they balance the earthy pumpkin.
- Pumpkin Purée: Canned allows you to make this soup all year long.
- Vegetable broth: A light, savory stock.
- Canned Coconut Milk: Makes it creamy while keeping it dairy-free.
For this one pot soup all you need is a large soup pot, measuring cups and spoons and an immersion blender.
Substitutions and Variations
From dietary swaps to flavor twists, there are plenty of ways to adapt this recipe. Try one of these substitutions or variations.
- Coconut Oil Swap: Sub with olive oil, avocado oil or butter if desired.
- Coconut Milk Substitute: Swap for coconut cream or heavy cream if preferred.
- Swap the Stock: Try a homemade turkey stock or use chicken broth instead of vegetable for extra richness.
- Add Spice: A pinch of red pepper flakes or curry powder.
- Extra Veggies: Roast sweet potatoes or winter squash and blend them for an extra hearty feel.
How to Make Pumpkin Carrot Soup
This pumpkin carrot soup recipe comes together easily in one large pot or Dutch oven.
Melt coconut oil over medium heat in a large soup pot. Add onion and carrots and cook for about 10 minutes.
Add ginger and cook for another 3 minutes. Then garlic and just until fragrant.
Place all remaining ingredients, except for the coconut milk, into the pot and bring to a boil.
Lower the heat and cook for about 20 minutes keeping a rolling boil.
Use an immersion blender (or high-powered blender) to puree the soup fully then add it back to the pot.
Pour in coconut milk keep on low heat until warmed through.
Hint: Sauté onions and carrots well to develop flavor before moving on to the next step.
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How to Store Pumpkin and Carrot Soup
Pumpkin carrot soup is a great make-ahead recipe. Follow these tips to store it safely and keep the flavors fresh.
- Refrigerator: Store cooled pumpkin soup in an airtight container for 3-4 days.
- Freezer: Freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm up individual servings gently in a pot over medium heat, stirring occasionally.
What to Serve with Pumpkin Carrot Soup
This creamy carrot and pumpkin soup is great as a meal, but also pairs well with cozy sides.
- Comforting Sides: Maple bacon Brussels sprouts, honey and brown sugar roasted carrots or cheesy garlic bread.
- Hearty Mains: Herb butter turkey, chicken thighs with honey, boneless prime rib roast.
Top Tips
A few simple tricks will help you get the best texture and flavor out of this creamy soup.
- Use an Immersion Blender: A hand blender makes it easy to get that silky texture right in the pot.
- Balance Flavors: Taste before serving, add a pinch more sea salt, nutmeg or black pepper if needed.
- Add Toppings: I often save a couple tablespoons of coconut milk and drizzle that on once served, then top with pumpkin seeds.
- Meal Prep: Double the batch and store in freezer-safe containers for quick weeknight dinners or for serving a crowd.
Frequently Asked Questions About Pumpkin and Carrot Soup
Before you start cooking, here are some of the most common questions about pumpkin carrot soup.
Yes, fresh pumpkin works great with this recipe, just roast it until fork tender.
Yes. Stir in coconut cream, heavy cream or whole milk for a richer finish.
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Pumpkin Carrot Soup
Equipment
- Large Soup Pot
- Measuring Cups and Spoons
- Immersion Blender
Ingredients
- 2-3 tablespoon coconut oil
- 4 carrots roughly chopped (about 2 cups)
- 3 large yellow onions diced
- 8 cups vegetable broth low sodium
- 2 29- ounce cans pumpkin puree
- 2 tablespoon garlic cloves minced
- 2 tablespoon fresh ginger chopped
- 4 teaspoon dried thyme
- 1 tablespoon sea salt
- 2 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- 2 13.5- ounce cans coconut milk
Instructions
- Melt coconut oil over medium heat in a large soup pot. Add onion and carrots and cook for about 10 minutes.
- Add ginger and cook for another 3 minutes. Then garlic and just until fragrant.
- Place all remaining ingredients, except for the coconut milk, into the pot and bring to a boil.
- Lower the heat and cook for about 20 minutes keeping a rolling boil.
- Use an immersion blender (or high-powered blender) to puree the soup fully then add it back to the pot.
- Pour in coconut milk keep on low heat until warmed through.
Notes
- Sauté onions and carrots well to develop flavor before moving on to the next step.
- A hand blender makes it easy to get that silky texture right in the pot.
- Taste before serving, add a pinch more sea salt, nutmeg or black pepper if needed.
- I often save a couple tablespoons of coconut milk and drizzle that on once served, then top with pumpkin seeds.
- Double the batch and store in freezer-safe containers for quick weeknight dinners or for serving a crowd.
Nutrition
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Therese says
Loved how quick and easy this was. Perfect this time of year.
Eva Filer says
Right? Such a nice and easy one, packed with flavor!
Joanne says
This soup is creamy and delicious.
Eva Filer says
So glad to hear you liked it; thanks for the review.
Courtney says
I love all things pumpkin so this is definitely a new favorite! Loved the coconut milk and the spices together -- so cozy.
Eva Filer says
So glad you loved it. It is definitely one of my favorites now!
Abi says
Made this Pumpkin Carrot Soup tonight, so silky, cozy, and naturally sweet! The carrots and pumpkin balance perfectly with the warm spices, definitely making again.
Eva Filer says
Thank you for the review. It is definitely a season favorite over here!
Eva Filer says
This is definitely my new all time favorite soup. There is so much flavor, it is so delicious.