Easy Homemade Pumpkin Carrot Soup: A Cozy Fall Comfort Food Recipe

PUMPKIN SOUP

This creamy pumpkin carrot soup combines fresh vegetables with aromatic garlic for a nutritious autumn meal that's ready in just 30 minutes. Perfect for chilly evenings, meal prep, and healthy weeknight dinners!

Why You'll Love This Pumpkin Carrot Soup Recipe

There's nothing quite like a warm bowl of homemade soup when the temperatures drop. This pumpkin carrot soup recipe has become my family's favorite fall comfort food, and for good reason! The natural sweetness of pumpkin and carrots creates a perfectly balanced flavor profile that even picky eaters enjoy.

What makes this recipe stand out:

• Quick and easy - Ready in just 30 minutes from start to finish

• Budget-friendly - Uses simple, affordable ingredients

• Naturally gluten-free - Perfect for those with dietary restrictions

• Meal-prep friendly - Stores beautifully for up to 4 days in the refrigerator

• Customizable - Easy to adapt with different spices or toppings

Ingredients for the Best Pumpkin Carrot Soup

This simple soup requires just a handful of fresh ingredients:

• 2 medium carrots - Peeled and roughly chopped

• 1 medium tomato - Roughly chopped for natural sweetness and acidity

• 3-5 garlic cloves - Peeled (adjust according to your preference)

• 1 medium yellow onion - Chopped

• 1/2 small pumpkin - Peeled and roughly chopped (about 2 cups)

• 2 tablespoons butter - For sautéing (can substitute olive oil for vegan option)

• 3 cups water - You can also use vegetable broth for extra flavor

• Salt and pepper - To taste

• Fresh cilantro - For garnish

How to Make Creamy Pumpkin Carrot Soup - Step by Step

This soup comes together in just a few simple steps:

1. Sauté the vegetables

In a large pot, melt the butter over medium heat. Add your chopped carrots, tomato, garlic, onion, and pumpkin. Sauté everything for about 5-7 minutes until the vegetables begin to soften and develop a golden color. This step helps build incredible flavor!

2. Simmer until tender

Pour in the water and add a pinch of salt. Stir well to combine all ingredients. Cover the pot with a lid and let your soup simmer over medium-low heat for about 20-25 minutes. You'll know it's ready when the vegetables are tender and easily pierced with a fork.

3. Blend until smooth

Once the vegetables are cooked through, carefully remove them from the pot using a slotted spoon and transfer to a blender. Blend until completely smooth and creamy. If you have an immersion blender, you can blend the soup directly in the pot.

4. Finish and season

Return the blended soup to the pot with the remaining stock water. Stir well to combine and bring to a gentle boil over medium heat. This is the perfect time to taste and adjust seasoning with additional salt and pepper as needed.

5. Serve and garnish

Ladle your beautiful pumpkin carrot soup into bowls and garnish each serving with a sprinkle of fresh cilantro leaves. For a complete meal, serve alongside crusty bread or your favorite crackers.

Helpful Tips for Perfect Pumpkin Soup Every Time

• Choose the right pumpkin: Sugar pumpkins or pie pumpkins work best for soup because of their sweet flavor and smooth texture.

• Don't rush the sautéing: Those few extra minutes developing flavor in the pot make a huge difference in the final taste.

• Texture control: If the soup is too thick after blending, add a little more water or broth until you reach your desired consistency.

• Make it creamier: For an ultra-luxurious version, add 1/4 cup of heavy cream or coconut milk at the end.

Customization Ideas for Your Pumpkin Carrot Soup

This versatile soup recipe can be adapted in many ways:

• Spice it up: Add 1/2 teaspoon curry powder, cumin, or ginger for warming flavor

• Make it vegan: Use olive oil instead of butter

• Add protein: Top with roasted pumpkin seeds or serve with grilled chicken

• Extra vegetables: Add a chopped bell pepper or celery stalk with the other vegetables

Storage and Freezing Instructions

This pumpkin carrot soup keeps beautifully, making it perfect for meal prep:

• Refrigerate: Store in an airtight container for up to 4 days

• Freeze: Freeze in freezer-safe containers for up to 3 months

• Reheat: Warm gently on the stovetop or microwave until heated through

Frequently Asked Questions

Can I use canned pumpkin instead of fresh?

Yes! Substitute the fresh pumpkin with 1 1/2 cups of canned pumpkin puree. Add it after sautéing the other vegetables.

What can I use instead of cilantro?

Fresh parsley or chives make excellent alternatives if you don't enjoy cilantro.

How can I make this soup thicker?

Simmer the soup uncovered for a few extra minutes after blending to reduce and thicken it naturally.

Can I make this in a slow cooker?

Absolutely! Add all ingredients except butter to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Sauté the onions and garlic in butter separately before adding for best flavor.

This easy pumpkin carrot soup recipe is the perfect way to embrace fall flavors while nourishing your body with wholesome vegetables. Whether you're looking for a simple weeknight dinner or a starter for your holiday meal, this versatile soup is sure to impress!

If you try this recipe, leave a comment below and let me know how it turned out. I'd love to hear your variations and serving suggestions!

Keywords: pumpkin carrot soup, easy pumpkin soup recipe, homemade vegetable soup, fall soup recipes, healthy pumpkin recipes, 30-minute soup recipe

Recipe Card

Easy Homemade Pumpkin Carrot Soup

Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 4

Ingredients:

• 2 carrots, peeled and roughly chopped

• 1 medium-sized tomato, roughly chopped

• 3-5 cloves garlic, peeled

• 1 medium-sized yellow onion, chopped

• 1/2 small-sized pumpkin, peeled and roughly chopped

• 2 tablespoons butter

• 3 cups water

• Salt and pepper to taste

• Fresh cilantro, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat.

2. Add the chopped carrots, tomato, garlic, onion, and pumpkin to the pot. Sauté for 5-7 minutes until softened.

3. Pour in water and add salt. Stir well.

4. Cover and simmer for 20-25 minutes until vegetables are tender.

5. Transfer vegetables to a blender and blend until smooth.

6. Return blended soup to pot with remaining stock water. Stir well.

7. Bring to a gentle boil and season with salt and pepper.

8. Serve hot, garnished with fresh cilantro.

Nutrition Information (per serving):

• Calories: 145

• Protein: 2g

• Carbohydrates: 18g

• Fat: 8g

• Fiber: 3g

Did you make this recipe? Comment below.