Pumpkin Carrot Soup

Vegan Pumpkin Carrot Soup

Pumpkin Carrot Soup

This pumpkin carrot soup has a little kick to it, It is hearty and comforting. Perfect for a cold day.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: Vegan
Keyword: Pumpkin carrot soup, Soup, Vegan Soup
Servings: 4


  • 2 Tbsp olive oil
  • 1 large brown onion peeled and chopped
  • 35 oz pumpkin or butternut squash peeled, deseeded and diced
  • 6 medium carrots peeled and diced
  • 3 cloves garlic peeled and crushed
  • 1 inch piece fresh ginger peeled and grated
  • ½ tsp ground coriander
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp ground nutmeg
  • ¼ tsp chilli powder
  • a pinch ground cardamom
  • 3 sprigs fresh thyme
  • 4 cups vegetable stock
  • salt and pepper
  • non-dairy milk as needed optional


  • 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.

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