This hearty pumpkin and carrot soup is nutritious, delicious, and perfect for chilly winter days. Creamy and vegan, this creamy carrot pumpkin soup recipe is a comforting treat for the whole family.
This soup gets a unique twist from tandoori spices that create a flavor that’s sure to surprise your guests. I love serving it as a starter since it can be made ahead of time and looks beautiful garnished with pumpkin seeds and a drizzle of coconut milk.
Just to be safe, I’m including a recipe for tandoori paste in the recipe below, in case you don’t have any at home. It would be a shame to leave it out of the recipe.
Why you will love this pumpkin carrot soup recipe?
- Made with wholesome veggies and creamy coconut milk, this carrot and pumpkin soup is a tasty way to sneak in extra nutrition in line with the longevity diet.
- Vegan and dairy free comfort food loved by all, even picky eaters.
- This creamy soup is warming and Delicious – The perfect winter or fall soup for cozy, chilly days.
Carrot and pumpkin soup Ingredients
Pumpkin
For the best flavor, I roast the pumpkin and carrots before blending them into the soup. Roasting enhances their natural sweetness and gives the soup a deeper, richer taste.
I used butternut squash because it doesn’t need peeling, blends smoothly, and has only a few seeds. You can also use a small sugar pumpkin or kabocha for a naturally creamy texture.
Alternatively, if you’re short on time, you can use canned pumpkin like pure pumpkin puree, but the flavor won’t be as rich as with roasted fresh pumpkin.
If you have some pumpkin left, make this Highly Addictive Roasted Pumpkin Hummus. Don’t throw away the seeds; they are nutritious, and when roasted, they make a nutritious snack.
Carrot
Roasting carrots along with the pumpkin deepens their flavor and creates a richer, slightly caramelized taste. If you are using organic carrots, there is no need to peel them off; just wash, scrub well, and cut them into even-sized pieces.
You also want to try this orange carrot soup for different flavors.
Coconut Milk
I only use it for decoration, but you can use more coconut milk if you like creamier soup. If you don’t need to make this pumpkin carrot soup vegan, you can also use yogurt or heavy cream as a substitute.
Tandoori Spices
Tandoori spices bring a warm, aromatic, and slightly smoky flavor, brightening up the sweet and delicate flavors of the carrot and pumpkin. This blend typically includes a combination of spices like cumin, coriander, turmeric, paprika, and cayenne. You can find the detailed recipe for homemade tandoori spices on the recipe card.
How to make vegan Pumpkin Soup with Carrot
First step: Roast the Vegetables
Preheat the oven to 200°C (400°F). Place the chopped pumpkin and carrots on a baking sheet lined with parchment paper. Drizzle with 4 tablespoons of olive oil and toss to coat. Roast for 25–30 minutes, or until the vegetables are tender and caramelized.
Second step: Sauté the Onion and Garlic
While the vegetables are roasting, heat the remaining 4 tablespoons of olive oil in a large pan or pot over medium heat. Add the chopped onions, minced garlic, and a pinch of salt. Sauté for 5–10 minutes, stirring occasionally, until the onions are soft and glossy.
Third Step: Prepare the Vegan Soup Base
Once the vegetables are roasted, add them to the pot with the sautéed onions and garlic, add tandoori paste (or spices), dried ginger, and coriander. Lastly, add vegetable broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors meld together.
Fourth step: Use a blender to blend the squash soup
Use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and creamy. If using a blender, return the soup to the pot afterward.
Fifth step: Adjust taste and consistency and serve
Stir in the coconut milk for creaminess and adjust the seasoning to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. Add salt and pepper to taste. Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh coriander leaves and swirl of cream or milk.
How to serve Carrot Pumpkin Soup?
After ladling the soup into bowls, garnish with roasted pumpkin seeds for a bit of crunch and fresh coriander leaves. You can also drizzle a little coconut milk on top.
Serve with Sourdough Herb Ciabatta Rolls or these seed crackers for dipping. This delicious fall soup is the perfect companion to roasted vegetables or a light salad can make it a more substantial meal. Add a dash of fresh lemon juice or a sprinkle of smoked paprika for a tangy or smoky kick.
How to Freeze and reheat soup
It’s so easy to freeze. Let the leftover soup to cool to room temperature before freezing. Transfer leftover pumpkin soup to an airtight container and keep in the refrigerator for up to 4 days. For freezing, I like to divide the soup into meal-sized portions. Use freezer-safe containers or zip-top freezer bags. Don’t forget to label it with the date so you can easily keep track of how long it’s been in the freezer. The soup will stay fresh for up to 3 months in the freezer.
Recipe Tips and Tricks
- Roasting the pumpkin and carrots brings out their natural sweetness and deepens the flavor. Don’t skip this step for the best results!
- Adjust the amount of tandoori spices or tandoori paste to your taste. If you prefer a milder flavor, use less cayenne or paprika, or add a touch of curry powder for a different spice profile.
- This vegetarian soup tastes even better the next day as the flavors meld together. All you need to do is make this soup in a big batch, portion, and store or freeze it for easy meals later on.
- If you have the time, making your own stock adds an extra dimension of flavor.
More Soups and Stews Recipes
Pumpkin Soup with Carrot
Ingredients
- 800 g pumpkin
- 500 g carrot
- 2 medium onion
- 2 garlic cloves
- 8 tablespoons olive oil
- 4 cups vegetable stock
- ½ cup coconut milk
- 1 tablespoon tandoori paste or tandoori spices
- 1 handful coriander fresh or 1 teaspoon dried coriander
- 2 teaspoons dried ginger
GARNISH
- pumpkin seeds
- coriander fresh
Instructions
- Preheat the oven to 200°C (400°F). Place the chopped pumpkin and carrots on a baking sheet lined with parchment paper. Drizzle with 4 tablespoons of olive oil and toss to coat. Roast for 25–30 minutes, or until the vegetables are tender and caramelized.
- While the vegetables are roasting, heat the remaining 4 tablespoons of olive oil in a large pan or pot over medium heat. Add the chopped onions, minced garlic, and a pinch of salt. Sauté for 5–10 minutes, stirring occasionally, until the onions are soft and glossy.
- Once the vegetables are roasted, add them to the pot with the sautéed onions and garlic, add tandoori paste (or spices), dried ginger, and coriander. Lastly, add vegetable broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors meld together.
- Use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and creamy. If using a blender, return the soup to the pot afterward.
- Stir in the coconut milk for creaminess and adjust the seasoning to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. Add salt and pepper to taste. Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh coriander leaves and swirl of cream or milk.
India meets west! Great!