Spiced Carrot and Pumpkin Soup

There’s something magical about a bowl of warm, spiced carrot and pumpkin soup when the air turns crisp and golden leaves crunch underfoot. This vegan pumpkin soup recipe wraps you in its velvety texture and deeply comforting flavors. Whether you’re warding off the chill or just craving a nourishing moment, this simple blend of carrots, pumpkin, and gentle spices hits every note of fall comfort food.

Why You’ll Love This Recipe

• Quick to prepare and perfect for weeknights
• Loaded with immune-boosting vitamins and fiber
• Naturally vegan, gluten-free, and allergy-friendly
• Creamy texture without dairy
• Easily freezer-friendly for make-ahead meals
• Elegant enough to serve to guests, comforting enough for a solo night in

This vegan pumpkin soup stands out with its layered warmth: earthy cumin, sweet carrots, subtle heat, and a whisper of cardamom. It isn’t just a bowl of soup; it’s a hug in liquid form.

Ingredients Needed

For the base:

• 2 tablespoons olive oil
• 1 large brown onion, chopped (for sweetness and aromatic depth)

Vegetables:

• 1 kg pumpkin or butternut squash, peeled and diced (about 1.2 kg unprepared)
• 600 g carrots, peeled and diced (roughly 6 medium)

Aromatics & Spices:

• 3 cloves garlic, crushed
• 1-inch piece fresh ginger, grated
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon chili powder (or to taste)
• Pinch of ground cardamom
• 3 sprigs fresh thyme

Liquid & Seasoning:

• 1 liter vegetable stock
• Salt and black pepper to taste
• Non-dairy milk or cream (optional, for added creaminess)

How to Make Spiced Carrot and Pumpkin Soup

• Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
• Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
• Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
• Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
• Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
• Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
• Store any leftovers in the fridge for up to 4 days.

Serving and Storage Tips

• Serve with a swirl of oat or cashew cream and toasted pumpkin seeds for crunch.
• Pair with crusty bread, garlic toast, or herbed crackers.
• Store leftovers in the fridge for up to 4 days in an airtight container.
• Freeze cooled soup in a sealed container or zip bag for up to 2 months. Thaw overnight and reheat gently on the stove.

Helpful Notes

• If using pumpkin, opt for a flavorful eating variety (not carving pumpkins).
• Add a splash of coconut milk for extra richness.
• Like heat? Increase chili powder or add a touch of cayenne.
• To deepen flavor, roast the pumpkin and carrots before blending.

Conclusion

This spiced carrot and pumpkin soup isn’t just a seasonal favorite—it’s a year-round comfort essential. Between its nourishing ingredients, dreamy texture, and deeply warming spice blend, it earns a permanent spot in your cozy meal rotation. If you try it, don’t forget to leave a comment and rating, or share your own variation. Did you add coconut milk? Use roasted veg? Tag your twist and let us know how you made it your own!

Frequently Asked Questions (FAQ)