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.
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!
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.
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.
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.
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:
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Spiced Carrot And Pumpkin Soup (Vegan)
- 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
- 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
- 1 litre (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.