This easy pumpkin carrot soup is creamy, cozy, and full of fall flavor. Made with simple ingredients, it’s a healthy, comforting recipe perfect for weeknights.
This post may contain affiliate links. That means if you click and buy, I may make a commission at no cost to you. Please see my full disclosure policy for more details.
When to Make Pumpkin Carrot Soup
This soup is designed with simplicity in mind: minimal chopping, minimal cooking, and maximum flavor. It makes the perfect side dish with hardly any effort, yet still complements a wide variety of main courses.
Enjoy it on a crisp fall day, when you are feeling under the weather, craving a quick homemade comfort food, or pairing it alongside a hearty sandwich for a balanced meal.
Ingredients
Some of the main ingredients you’ll need are:
Pumpkin– Who needs to overcomplicate soup? Not me! Opt for canned pumpkin!
Baby Carrots– You don’t need to go through the work of peeling carrots. Baby carrots get the job done!
In addition, you’ll need olive oil, onion, garlic, broth, and salt & pepper.
How to Make Pumpkin Carrot Soup
Homemade soup can take hours to prepare and cook. It was my goal with this recipe to minimize both the chopping and cooking.
You can use precut onions, a can of pumpkin, and baby carrots- items you have purchase without having to chop up anything!
Start by grabbing out a medium pot and add in olive oil, onions, garlic, baby carrots, and pumpkin. Add a lid and allow it to cook over medium for 10 minutes.
Then, lower the heat to low and add in four cups of broth. Top the pot with the lid and allow to simmer for 30 minutes.
Once done, use your immersion blender to blend it all together! It should not have any lumps or bumps! All the carrots will be blended down.
Allow the soup to cool to a reasonable temperature and enjoy!
Expert Tips and Tricks
I tested this recipe a few times until it turned out just the way I wanted. Once you make it a few times, too, you’ll also be an expert! Here are a few tips and tricks I picked up along the way:
- Don’t skip the lemon juice! A little acid helps balance the flavor.
- Be sure to sauté well at the beginning!
- Use an immersion blender for the easiest blending (and clean-up!)
- Add a garnish for more visual appeal. The soup is delicious but its single color can be more appetizing with contrasting colors and textures of a garnish.
After you make this Pumpkin Carrot Soup a few times you’ll be an expert too! Leave your tips and tricks in the comments down below so others can utilize them, too!
Additions and Substitutions
No recipe is perfect for everyone! Here are a few ideas you may want to consider to tailor this recipe more for you!
- If you need a vegan soup, use a vegetable broth.
- For some texture top with roasted chickpeas or pepitas.
- Instead of onion you can use shallot for a more mild flavor.
- Swirl in a dollop of Greek yogurt for a delicious creamy addition.
Please keep in mind these are simply ideas and have not been tested. Let me know in the comments down below if you have a favorite addition or substiution!
What to Pair with Pumpkin Carrot Soup
This soup has a earthy and subtly sweet flavor so a great pairing are items that balance it out with texture and acid.
Try having wild rice, crusty bread, herbed focaccia, smoked salmon, crispy chickpeas, roasted Brussels sprouts, arugula and pear salad, or even a good ‘ole grilled cheese with slices of apple in it!
Frequently Asked Questions (FAQ’s)
If you have a question that hasn’t been answered so far, it may be answered here! If your question remains be sure to leave it in the comments down below so I can get you an answer.
What are the benefits of Pumpkin Carrot Soup?
Pumpkin Carrot Soup is not only packed with nutrients, it also is easy and low calorie addition to a meal!
How many calories are in this soup?
This is a low calorie soup. There is about 125 calories in a serving of this Pumpkin Carrot Soup.
Can I use canned pumpkin?
Yes! This recipe is designed to be simple. Use the canned pumpkin!
A Word From a Registered Dietitian Nutritionist
This soup is packed with nutrients while staying light and warming. The pumpkin and carrots provide an excellent source of vitamin A, which supports eye and immune health, while the olive oil adds heart-healthy fats that help your body absorb those vitamins.
With plenty of fiber from the vegetables and minimal added ingredients, it’s a nourishing option that’s as comforting as it is nutritious. Pair it with a protein source like grilled chicken, beef, or chickpeas for a balanced meal!
You also may want some bread!
Craving More?
If you make this EASIEST Pumpkin Carrot Soup be sure to leave a 5-star rating and comment down below. It really helps spread the recipe so more can give it a try! Also, tag me in a photo of your creation on Instagram. I would love to see and share it!
Looking for other recipes? Give these a taste:
- Vegetarian Navy Bean Soup
- Chickpea and Sausage Soup
- What to Serve with Broccoli Cheese Soup
- Easy Potato Soup
The EASIEST Pumpkin Carrot Soup Recipe
The EASIEST Pumpkin Carrot Soup
Equipment
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ Cup Onions Chopped
- ½ Tablespoon Garlic Minced
- 1 Can Pumpkin Puree
- ½ Bag Baby Carrots
- 4 Cups Chicken Broth Or desired flavor
- Salt and Pepper To taste
Instructions
- In a medium pot add olive oil, garlic, and onions. Heat on medium until onions are translucent. Add carrots and pumpkin. Cook for 10 minutes with the lid on.
- Add in broth and lower heat to low. Allow to simmer, stirring occasionally, for 30 minutes.
- Once done, use an immersion blender to fully blend until smooth.
- Allow to cool to a reasonable temperature and enjoy!
Notes
- If you don’t have an immersion blender, add the carrots with some broth to a blender to make smoothie.
Nutrition
Pin NOW to SAVE for later!
Leave a Reply