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Creamy pumpkin soup served with thyme, black pepper, and buttered toast.

Pumpkin Carrot Soup Recipe: A Warm Hug in a Bowl

  • Author: Sophia LEE
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A warm and comforting pumpkin carrot soup, made with tender carrots, creamy pumpkin, and a kick of Jacmel seasoning. This nourishing soup is perfect for chilly fall evenings and is packed with vitamins, fiber, and flavor. A family favorite that’s easy to make and even easier to enjoy!

Ingredients

Scale
  • 1 lb. shredded chicken breast (boiled and shredded)
  • 1 tbsp olive oil
  • 3 lbs pumpkin, cut into chunks (or use canned pumpkin for convenience)
  • 6 large carrots, peeled and cut into chunks
  • 1 small onion, cut into chunks
  • 3 garlic cloves, chopped
  • 2 handfuls of baby spinach, chopped
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • Kosher salt & ground black pepper to taste
  • 2 tbsp tomato paste
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 6 cups water or vegetable/chicken stock
  • 2 tbsp Jacmel seasoning

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until softened and fragrant.
  2. Add the pumpkin, carrots, water (or stock), and bring to a boil. Cover and simmer for 20-25 minutes until veggies are tender.
  3. Once tender, blend the soup until smooth (using a blender or immersion blender). If you like texture, blend slightly for a chunkier version.
  4. In the same pot, heat another tablespoon of olive oil. Add the shredded chicken, tomato paste, Jacmel seasoning, and spinach. Stir and cook for 3-4 minutes.
  5. Return the blended soup to the pot and mix. Add salt, pepper, and more stock or water for consistency if needed. Simmer for 5-10 minutes to meld flavors.
  6. Serve the soup hot, garnished with parsley and a drizzle of extra coconut milk or cream if desired. Enjoy with a side of crusty bread!

Notes

For a vegan option, skip the chicken and add white beans or chickpeas for protein. For a dairy-free version, swap the heavy cream for coconut milk, which adds richness and a hint of sweetness.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Simmered, Blended
  • Cuisine: Vegan (with optional protein), Comfort Food, Fall

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 12g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 35mg

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Find it online: https://sophiadecor.com/pumpkin-carrot-soup-recipe/