I love this Carrot and Pumpkin Soup. It’s comforting creaminess is perfect for the autumn season, making it a hearty staple you will want to make on repeat throughout the colder months.
Ingredients in this Pumpkin and Carrot Soup:
- Brown onion
- Garlic
- Fresh ginger
- Curry powder
- Ground cumin
- Ground coriander
- Paprika
- Butternut pumpkin
- Carrots
- Vegetable stock
- Fresh coriander (cilantro)
- Low-fat natural yoghurt or Greek yoghurt
How to make the Carrot Pumpkin Soup with ginger:
Start by sautéing the chopped onion until softened, about 5 minutes. Add crushed garlic, grated ginger, curry powder, ground cumin, ground coriander, and paprika. Stir well and cook for another 2 minutes until fragrant.
Add diced pumpkin and carrots. Cook for 5-7 minutes until slightly caramelized, stirring occasionally.
Pour in vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until pumpkin and carrots are tender.
Use an immersion blender to blend carrot and pumpkin soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and blend until smooth.
If needed, add a little milk to adjust soup consistency to your liking. Season with salt and pepper.
Ladle soup into serving bowls. Garnish each with a dollop of low-fat natural yogurt or Greek yogurt, chopped fresh coriander (cilantro), and toasted sliced almonds (optional).
Serve Carrot Pumpkin Soup hot, accompanied by crusty sourdough bread
Roasting the vegetables for the pumpkin carrot soup
If you have a bit of extra time, roasting the vegetables adds a depth of flavour and enhances the sweetness of the pumpkin and carrots, making your soup even more delicious and flavourful.
Prepare Vegetables:
Place vegetables on a lined baking sheet, drizzle with olive oil, and season with curry powder, ground cumin, ground coriander, paprika, salt, and pepper. Toss to coat evenly.
Roast:
Spread vegetables in a single layer and roast in a preheated oven at 200°C (400°F) for 25-30 minutes, stirring halfway until tender and slightly caramelised. Let cool slightly.
Cook carrot and pumpkin soup:
Heat oil in a large pot over medium heat, add garlic, and fry for 1 minute. Add roasted vegetables and vegetable stock, then simmer until fully cooked and flavours meld.
FAQ for this pumpkin and carrot soup:
You can use various types of pumpkins in your recipe, each offering a slightly different flavour and texture. Some great options include butternut squash, which is sweet and nutty with a smooth texture; sugar pumpkin (or pie pumpkin), which is smaller, sweeter, and less stringy than larger carving pumpkins; and acorn squash, which is mildly sweet and slightly nutty with a smooth texture; These varieties will provide a delicious and slightly varied twist to your soup while maintaining the desired consistency and flavour profile.
If the soup is too thick, you can add more vegetable stock, milk, cream or water to reach your desired consistency. Conversely, if it's too thin, let it simmer uncovered to reduce and thicken.
Yes, this soup reheats well and can be made ahead of time. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for longer storage. Reheat gently on the stove, adding a splash of water or stock if needed to adjust consistency.
Carrot and Pumpkin Soup
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, peeled and crushed
- 4 cm piece fresh ginger, peeled and grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1kg Butternut pumpkin, peeled and diced
- 500g carrots, peeled and diced
- 6 cups vegetable stock (homemade or store-bought)
- Salt and pepper, to taste
- Fresh coriander (cilantro), chopped, for garnish
- Low-fat natural yoghurt or Greek yoghurt, for garnish
Instructions
Aromatics and Spices:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add crushed garlic, grated ginger, curry powder, ground cumin, ground coriander and paprika. Stir well and cook for another 2 minutes until fragrant.
Add the Vegetables:
Add the diced pumpkin and carrots. Cook for 5-7 minutes until slightly caramelized, stirring occasionally.
Simmer the Soup:
Pour in the vegetable stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the pumpkin and carrots are tender.
Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Adjust Consistency and Seasoning:
If needed, add a little milk to adjust the consistency of the soup to your liking.
Season with salt and pepper to taste.
Serve:
Ladle the soup into serving bowls. Garnish each bowl with a dollop of low-fat natural yoghurt or Greek yoghurt, chopped fresh coriander (cilantro), and toasted sliced almonds (if using).
Serve hot, accompanied by crusty bread or pita bread.
Notes
Roasting Option:
For added depth of flavour, consider roasting the diced pumpkin and carrots in the oven with a drizzle of olive oil and a sprinkle of salt and pepper before adding them to the soup.
Prepare Vegetables:
Place vegetables on a lined baking sheet, drizzle with olive oil, and season with curry powder, ground cumin, ground coriander, paprika, salt, and pepper. Toss to coat evenly.
Roast:
Spread vegetables in a single layer and roast in a preheated oven at 200°C (400°F) for 25-30 minutes, stirring halfway until tender and slightly caramelised. Let cool slightly.
Cook carrot and pumpkin soup:
Heat oil in a large pot over medium heat, add garlic, and fry for 1 minute. Add roasted vegetables and vegetable stock, then simmer until fully cooked and flavours meld.
- Prep Time: 10
- Cook Time: 25
- Category: Lunch
- Method: Stove top
- Cuisine: Australian
