• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits/Cookies
    • Bread, Buns and Yeasted Bakes
    • Cakes
    • Cupcakes
    • Ice Cream and Sorbet
    • Jams, Chutneys and Preserves
    • Brownies & Bars
    • Desserts and Patisserie
    • Savoury
    • Breakfast
    • Drinks
    • Confectionary
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Savoury / Spiced Carrot And Pumpkin Soup (Vegan)

Spiced Carrot And Pumpkin Soup (Vegan)

October 23, 2019 by hannahhossack 10 Comments

Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

A panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.

I make a lot of soups throughout Autumn and Winter and this spiced carrot and pumpkin soup is a new favourite of mine.

It is full of warming flavours, easy to make and very good for you! Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.

Just the kind of healthy boost you need during cold season! It is also dairy-free, gluten-free and vegan so it’s a meal that everyone can enjoy!

The soup is velvety smooth and the slight sweetness of the pumpkin and carrot balances out the warm spices beautifully.

Top it off with a swirl of (soy/oat/cashew) cream and a sprinkle of pumpkin seeds and serve with toasted, buttered crusty bread for a fulfilling meal you will want to make again and again throughout Autumn and Winter!

Two black bowls of vegan carrot and pumpkin soup on black plates on a dark background with mini pumpkins, bread and fresh thyme sprigs.

How To Make Spiced Carrot And Pumpkin Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying a chopped onion in some olive oil until it is soft and translucent.

Add peeled and diced pumpkin or butternut squash, diced carrots, crushed garlic and grated fresh ginger and cook for a couple more minutes, stirring often.

step 1 - cooking the vegetables

Add your spices – coriander, cumin, paprika, turmeric, nutmeg, chilli powder and cardamom and a few sprigs of fresh thyme and cook for another minute.

Add vegetable stock and some salt and pepper and simmer the soup for 20-30 minutes until the vegetables are soft.

step 2 - adding the spices and stock.

Remove the thyme sprigs and blend the soup, either with a stick blender or transfer it to a blender if you don’t have one of those. Add a splash of non-dairy milk or water as needed to get it to a consistency that suits you.

Taste and add more salt and pepper as needed then serve.

step 3 - blending the soup

Close up of a black bowlful of spiced carrot and pumpkin soup on a black plate topped with a swirl of cream, pumpkin seeds and chilli flakes.

Top Tips:

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

Yes absolutely! Simply place your leftover soup in a freezer-proof container and store for up to a couple of months and re-heat as needed.

More Vegan Soup Recipes:

Quick black-eyed bean soup

Autumn minestrone soup

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Close up of a cast iron panful of vegan spiced carrot and pumpkin soup with cream, pumpkin seeds and chilli flakes.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

A panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.
5 from 1 vote
Print

Spiced Carrot And Pumpkin Soup (Vegan)

Spiced carrot and pumpkin soup - this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

Course Soup
Cuisine British
Keyword soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Calories 240 kcal
Author Doestic Gothess

Ingredients

  • 2 Tbsp olive oil
  • 1 large brown onion peeled and chopped
  • 1 kg (35 oz) pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
  • 600 g (21 oz) carrots (about 6 medium) peeled and diced
  • 3 cloves garlic peeled and crushed
  • 1 inch piece fresh ginger peeled and grated
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chilli powder
  • a pinch ground cardamom
  • 3 sprigs fresh thyme
  • 1 litre (4 cups) vegetable stock
  • salt and pepper
  • non-dairy milk as needed (optional)

Instructions

  1. Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.

  2. Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.

  3. Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.

  4. 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.

  5. Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.

  6. 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.

  7. Store any leftovers in the fridge for up to 4 days.

Recipe Notes

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

spiced carrot and pumpkin soup pinterest image

Filed Under: Mains, Recipes, Savoury, vegan Tagged With: healthy, pumpkin, pumpkin, soup, vegan meal

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Previous Post: « Vegan Pumpkin Muffins
Next Post: Gingerbread Cinnamon Rolls (Vegan) »

Reader Interactions

Comments

  1. Margs

    June 29, 2020 at 9:21 pm

    Hi! Thanks for the recipe, I made this last night It was yummy, though I think I added too much carrot as it was quite sweet – could also be from adding only half the amount of stock cubes. A dollop of red curry paste (vegan friendly) fixed this right up.

    Reply
  2. Sigi Cayel

    September 26, 2020 at 11:16 am

    5 stars
    Switched up the recipe a bit to use what I had at home and it still worked beautifully, thank you!

    For those of those that are curious, this is the modified version of the recipe that I threw together:

    2 Tbsp olive oil
    1 small pumpkin (peeled, deseeded and diced)
    5 medium carrots (peel on)
    3 cloves garlic peeled and crushed
    1 tbsp fresh ginger, finely chopped
    1 tsp cumin
    3/4 tsp paprika
    3/4 tsp ground nutmeg
    3 tsp dried rosemary
    4 cups vegetable stock
    salt and pepper

    Garnish: drizzle of almond milk, pumpkin seeds and dash of nutmeg

    Reply
  3. Ayla Calverley

    November 10, 2020 at 5:57 am

    are you sure you couldn’t fit a few more ads on your page?!

    Reply
    • hannahhossack

      November 10, 2020 at 8:20 am

      Ayla, my site has a standard number of ads for a blog, and for any website for that matter. Food blogging is my full time job and 99% of my (not particularly large) revenue is from the ads on my site; without them I would not be able to continue to provide free recipes for people. Food blogging takes a huge amount of time and work, it is very much a full time job and there are many costs involved with running a website and creating and photographing recipes. I think that asking people to scroll past a few ads is a small price to pay for the otherwise free recipes I provide for them!

      Reply
  4. Rachel

    November 23, 2020 at 12:38 am

    Thanks for the great recipe! Just made it with a 1kg uncooked butternut squash, and subbed pumpkin for 2/3 of the carrots (altogether 400g cooked pumpkin, which I roasted beforehand w coconut oil nutmeg and cinnamon, and 250g uncooked carrots). Also added 1/3 of a can of coconut milk at the end, which made it even richer. Perfect with fresh cooked bread!

    Reply
  5. Kelly

    December 26, 2020 at 6:17 pm

    Hi! Would it be okay to use canned pumpkin?

    Reply
    • hannahhossack

      December 29, 2020 at 9:42 am

      Hi Kelly, yes that would be fine.

      Reply
  6. Sriram

    May 13, 2020 at 5:15 am

    Hi – Is this calorie value estimate for the carrot – pumpkin soup (240 kcal) – for the entire recipe or is it per serving. Given that this recipe makes 4 servings.

    Reply
  7. hannahhossack

    May 13, 2020 at 8:12 am

    Hi Sriram, it’s per serving.

    Reply

Trackbacks

  1. Quick Black-Eyed Bean Soup (Vegan) - Domestic Gothess says:
    October 23, 2019 at 1:09 pm

    […] Spiced carrot and pumpkin soup […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Instagram

Instagram did not return a 200.

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Copyright © 2021 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.