Easy Pumpkin Carrot Soup with Ginger (no cream)

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

 Carrot pumpkin soup recipe uses fresh vegetables and a combination of ground spices. (Similar to the ones I used in pumpkin quinoa salad.)

• Fresh pumpkin: Japanese pumpkins (kabocha squash) are more suitable for savory recipes like soups. Other types like sugar pumpkin and butternut squash might turn out sweeter when cooked. (Unless you want the soup to taste like pumpkin pie!)
• Fresh carrots
• Aromatics: Onion and garlic
• A mix of butter and olive oil for flavor
• Vegetable broth or chicken stock
• Ground spices: Chili flakes, cinnamon, ginger, clove, nutmeg and black pepper.
  • Cayenne pepper can be used instead of chili flakes.
  • You can use 1 teaspoon of minced fresh ginger instead of the dry ground version.
  • Freshly grated nutmeg will give you maximum flavor. But it is okay to use ground version if you can’t find whole nutmeg.
• Fresh herbs: Thyme, you can substitute with ½ the quantity of dried thyme.
• Pumpkin seeds and more thyme for garnish. You can also use sunflower seeds.

How to make pumpkin carrot soup: step by step

Like the cauliflower potato leek soup, this pumpkin soup with carrots and ginger can be done in 4 simple steps:

Dice

Peel and dice pumpkin and carrots into small cubes. Finely chop the onion and garlic cloves.

Boil

Heat butter and olive oil in a large pot. Saute the onion and garlic on low heat. Stir for 3-4 minutes until aromatic.

Add cubed pumpkin and carrots. Stir for a couple of minutes.

Add the ground spices and vegetable stock.

Add fresh or dried thyme. If you’re using fresh thyme, add whole stalks to make it easier to be picked out.

Bring it to a boil. Cover and simmer on medium heat for about 15-20 minutes until the vegetables are cooked. Turn off the heat.

Blend

Remove the stalks of fresh thyme. (If you’re using dried thyme, don’t bother. It can be blended with the rest of the ingredients.)

Use an immersion blender and blend the soup until smooth and creamy.

If you don’t have a stick blender, let the veggies cool down and blend using a food processor. Transfer back to the pot and reheat.

Pour the hot soup into individual bowls. Toast pumpkin seeds and sprinkle on the soup. Garnish with sprigs of thyme.

Garnish and toppings

You can make this delicious pumpkin carrot soup even more interesting with your favourite toppings. Feel free to use any of these suggestions:

1. Lemon yogurt drizzle: The perfect way to enjoy this pumpkin soup with carrot is with a swirl of “cream”. This is the same topping I used for spicy cauliflower soup and easy red cabbage soup without cream. Mix together yogurt, lemon juice, salt and pepper. Drizzle on the soup before serving.
2. Vegan option: Replace yogurt with vegan yogurt in the topping above.
3. Seeds: Apart from pumpkin seeds, you can use roasted sesame, nigella or sunflower seeds.
4. Nuts: Toast some cashews or almonds. Chop them up and sprinkle on the soup.
5. Herbs: Other than thyme, you can add parsley, rosemary or sage for a burst of freshness.
6. Sauces and chutneys: Did you make any of the chutneys like restaurant-style green chutney or healthy avocado chutney? Drizzle a few spoons for deeper flavors.
7. Croutons: Dice a few slices of bread and toast. While toasting, add some garlic butter to make garlic croutons. Serve with the soup for a cozy, comforting dinner!
8. Fried onions: This pumpkin and carrot soup with ginger tastes great with some crispy fried onions or shallots.

Recipe tips

1. After blending: Do not bring the soup to a rolling boil. Remove from heat when it is hot enough to be served. You will lose some of the flavors if you boil the soup again.
2. Scaling: You can make a big batch of this recipe to serve more people. (Change the number of servings in the recipe card below to suit your requirement)
3. Herbs: If you’re using fresh herbs, add whole stalks and remove them before blending. You don’t have to remove if using dried herbs.
4. Storing: This carrot and pumpkin soup lasts in the fridge for about 4 days. If you want to store it longer, freeze it. Leftover soup can be frozen in a freezer-safe container for a month. Do not add yogurt or any other topping if you’re planning to store the soup for later use.
5. Reheating: Again, do not re-boil the soup. Thaw in the fridge overnight if frozen. Reheat until it is hot enough to eat.

What to serve with carrot pumpkin soup

You can make the pumpkin and carrot soup a perfect meal by serving it with these options:

• Crusty Bread: A simple baguette, garlic bread, or whole-grain bread is a classic choice to serve with soup.
• Easy protein: Recipes like baked thin sliced chicken breasts or oven baked panko crusted chicken perfectly complement the flavors of the creamy pumpkin soup.
• Salad: Make a light dinner out of this carrot pumpkin soup with beet walnut feta salad. Or if you’re very hungry, have a sumptuous dinner by pairing it with high protein pasta salad with chicken.
• Appetizers: The delicious soup also pairs well with spicy deviled eggs with chicken or pan fried prawns and peppers.
• Grilled Cheese Sandwich: A classic grilled cheese sandwich can be an excellent accompaniment to pumpkin soup with carrots. The combination of the creamy soup and the crispy, cheesy sandwich is delightful.
• Avocado Toast: Top whole-grain toast with sliced avocado and a sprinkle of salt and pepper. This adds a creamy and healthy element to your meal.
• Roasted Vegetables: Consider roasting simple vegetables like potatoes and broccoli to serve alongside the soup. Easy smashed potatoes with cheese is another great option to pair with this soup.
• Fruit: A side of fresh fruit, such as sliced apples or mango pomegranate fruit salad, can provide a refreshing contrast to the spiciness of the soup.