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+ servings
Pumpkin and Carrot Soup in a grey bowl with croutons.

Pumpkin and Carrot Soup

Jessica Vogl
A delicious recipe for Pumpkin and Carrot Soup - a perfect way to highlight fall flavors!
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 onion chopped (about 1 cup)
  • 3 garlic cloves peeled and chopped
  • 1 cup carrots peeled and chopped
  • 2 teaspoons fresh ginger grated or minced
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 1 can (15 oz.) pumpkin purée
  • 4 cups chicken or vegetable stock
  • Fresh parsley or thyme, for topping optional
  • Roasted pine nuts, for topping optional
  • Croutons, for topping optional

Instructions
 

  • Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic and sautée until soft and translucent, about 2-3 minutes. Add carrots, ginger, salt, curry powder, cumin, paprika, and black pepper and stir for 1 minute.
  • Add pumpkin purée and chicken stock and stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are fork-tender.
  • Remove from heat and let cool slightly. Use an immersion blender or carefully transfer the soup to a countertop blender and blend until smooth. Taste and adjust seasoning if needed*. Serve warm and garnish with fresh parsley, roasted pine nuts and croutons (optional).

Notes

*If the soup seems too thick after blending, add a bit more water or soup stock to reach your desired consistency. 
Keyword carrots, pumpkin, soup
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