Get ready to cozy up with this creamy and delicious pumpkin carrot soup! This soup is made from canned pumpkin so no need to chop up giant pumpkins or squash. Make this in one pan in just 30 minutes.
There is nothing better to me than soup season! Now combine this creamy pumpkin and carrot soup with a brioche dinner roll? Heaven! I usually have a can of pumpkin kicking around somewhere in my pantry so this is perfect for chilly nights.
This comforting soup is easy to make and is a perfect weeknight meal. Since it makes about 6 portions, you can keep it in the fridge all week and heat it up for lunch!
Tell me about this recipe!
- Simple Ingredients – you probably already have all the ingredients for this soup in your pantry.
- No chopping up pumpkin – as much as I love butternut squash and pumpkin, I am not a fan of prepping them! What I love about this recipe is it uses canned pumpkin, making it easier (and quicker!)
- Spice it up – I’ve added a few different spices to this soup, but you can swap out for the spices and herbs you prefer.
- Meal Prep – this recipe is great to have all week long, so it’s perfect for meal prep.
- Canned Pumpkin: make sure you are using 100% pumpkin and not pumpkin pie filling!
- Stock: you can use chicken or vegetable stock or broth in this recipe.
- Spices: I used a mixture of cumin, paprika, nutmeg, ginger and cloves in this recipe, but feel free to play around with the spices.
- Herbs: I used thyme in this soup but I also think rosemary would be delicious.
- Maple Syrup: you can also use honey if you prefer or that’s what you have on hand.
Step by Step Instructions
Step 1: In a large saucepan or dutch oven, melt the butter over medium-low heat. Add the sliced onions and thyme sprigs.
Step 2: Cook the onions and thyme for about 15 minutes, until the onions begin to brown. Make sure to stir occasionally so the onions don’t burn.
Step 3: Add the minced garlic and slices carrots and cook for another 5 minutes on low heat. Stir occasionally. Take out the thyme sprigs using tongs or a fork. You want to keep the leaves that have fallen off into the pan but you want to take the stems out.
Step 4: Add the stock, canned pumpkin puree, maple syrup, spices and salt and pepper. Stir and cook over medium-low heat until it begins to simmer.
Step 5: Turn the heat down to low and simmer for 20-25 minutes. The carrots should be soft. Pour in your heavy cream.
Step 6: Use an immersion blender to blend the soup until smooth! If you want the soup to be extra smooth and silky, let it cool down and then blend in batches in a food processor or blender. Serve with extra heavy cream or crème fraîche.
Recipe Tips & Tricks
- Heat Seeker: looking for a bit of extra heat? Swirl in some harissa at the end!
- Soup Consistency: if your soup is feeling too thick, add some extra stock towards the end of cooking until you have the consistency you want.
- Dairy Free: if you’re dairy free then replace the butter with dairy free butter and add coconut milk instead of heavy cream.
Frequently Asked Questions
Yes you can, but you’ll have to puree it before making the soup.
Allow the soup to cool down then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or over the stove until warm.
Serve this soup on a chilly day with some cornbread or brioche bread rolls!
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Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Pumpkin Carrot Soup
- Large Dutch Oven or Saucepan
- 3 tablespoons unsalted butter
- 1 white or brown onion sliced thinly
- 3 thyme sprigs
- 3 medium carrots peeled and chopped
- 4 garlic cloves minced
- 2 cans pumpkin puree
- 1 tablespoon maple syrup
- 4 cups vegetable stock
- ½ teaspoon ground cumin
- ½ teaspoon ground smoked paprika
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- pinch ground cloves
- 1 teaspoon fine sea salt
- pinch ground black pepper
- ½ cup heavy cream
- In a large pot, or a dutch oven, melt the butter over medium-low heat. Add the onions and thyme sprigs, stirring until the onions have softened and begun to brown (about 15 minutes). If the onions brown too much, turn down the heat.
- Add the garlic and chopped carrots and cook for 5 minutes over low heat, stirring occasionally. After this, use tongs to remove the stems of the thyme.
- Add the broth, pumpkin, maple syrup, nutmeg, ginger, paprika, cumin, salt and pepper. Stir everything together and bring to a boil over medium-low heat.
- Turn the heat down so it simmers, for about 20 minutes. The carrots should be tender.
- Add the heavy cream. Puree the soup with an immersion blender, or let it cool slightly and blend in a blender in batches until smooth. Taste and adjust seasonings.
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