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Spiced Carrot And Pumpkin Soup (Vegan)

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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.
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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

Quick Black-Eyed Bean Soup (Vegan)

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Quick black-eyed bean soup – this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, avocado, lime wedges and chopped herbs.

I make this quick black-eyed bean soup a lot when I am in need of a fast but healthy meal that doesn’t take a lot of effort to make.

It is so simple to whip up but it is absolutely delicious, especially if you serve it with some buttered crusty bread to mop up the juices.

It consists of a base of fried onion, celery and red bell pepper, with a tin of black-eyed beans providing the bulk.

Chipotle chilli paste, coconut milk, vegetable stock, garlic and dried thyme give it lots of flavour. It has a delicious creamy, smokey taste that is quite different to your usual soup!

Close up of a white cast iron panful of easy black-eyed bean soup topped with chopped coriander.

How To Make Quick Black-Eyed Bean Soup:

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

Start by gently frying some finely chopped onion and celery in a little olive oil for about 5 minutes until it is soft and translucent.

Add diced red bell pepper, crushed garlic and dried thyme and continue to cook for a couple more minutes, stirring often.

Step 1 of making the soup - cooking the vegetables.

Add a tin of rinsed and drained black-eyed beans, chipotle paste, coconut milk, a crushed vegetable stock cube and some salt and pepper.

Simmer the soup for ten minutes, stirring every now and again, then taste and add more seasoning as needed and serve with crusty bread or toast.

step 2 of making the soup - adding the rest of the ingredients and simmering.

 

The cooked soup in a white cast iron pan.

Top Tips:

This black-eyed bean soup will keep in the fridge for a few days so it’s great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

A white panful of easy black-eyed bean soup on a white background surrounded by sliced bread, avocado, a cream coloured cloth, lime wedges and chopped coriander.

More Soup Recipes:

Spiced carrot and pumpkin soup

Autumn minestrone soup

Vegetable and pearl barley stew with herby dumplings

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Spiced yellow split pea and sweetcorn soup

Spiced roast pumpkin soup

Close up of a white bowlful of soup on a white background.

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 white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, lime wedges and chopped herbs.
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Easy Black-Eyed Bean Soup (Vegan)

Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

Course Soup
Cuisine vegan
Keyword soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Calories 411 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp olive oil
  • 1 small brown onion peeled and finely chopped
  • 1 stick celery thinly sliced
  • 1 red bell pepper diced
  • 2 cloves garlic peeled and crushed
  • 1 heaped tsp chipotle paste
  • 1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) I use light
  • 1 vegetable stock cube crushed
  • 1/4 tsp dried thyme
  • 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
  • salt and pepper

Instructions

  1. Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.

  2. Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.

  3. Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.

  4. Season to taste with salt and pepper and serve with bread or toast.

Recipe Notes

This black-eyed bean soup will keep in the fridge for a few days so it's great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

black-eyed bean soup pinterest image

Autumn Minestrone Soup (Vegan)

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Autumn minestrone soup – a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal.

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Spiced Red Lentil And Root Vegetable Soup (Vegan)

by 21 Comments

Spiced red lentil and root vegetable soup – a hearty, warming and filling vegan soup that is quick and easy to make and incredibly good for you!

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

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Carrot And Coriander Soup

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Carrot and coriander soup – the classic vegetable soup with carrots and fresh and dried coriander; quick and easy to make, delicious and very healthy.

Carrot and coriander soup - healthy, filling, quick and easy to make and utterly delicious!

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Spiced Roast Pumpkin Soup With Garlic Croutons, Feta & Crispy Fried Sage

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Spiced roast pumpkin soup with garlic croutons, feta & crispy fried sage – an easy, hearty, healthy, gently spiced soup with loads of toppings.

Spiced roast pumpkin soup with garlic croutons, feta cheese and crispy fried sage

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It is definitely the time of year for hot drinks, cosy jumpers and hearty soups. Although I do make soup year round, it becomes much more of a staple in the colder months, and I make at least one batch a week; it is so easy to make, healthy, filling and is just the thing to warm you up after a wet, chilly dog walk….

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Spiced Yellow Split Pea And Sweetcorn Soup With Cheesy Arepas

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Creamy, healthy, hearty and filling spiced yellow split pea and sweetcorn soup served with cheese filled arepas (corn griddle cakes). The soup and arepeas are vegan too! (Minus the cheese).

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I make it regularly over the colder months when I am in need of a nutritious yet comforting and filling meal, and it’s bright, sunny yellow colour is sure to brighten up a gloomy day….

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honey spelt bread

I have been meaning for aaages to try baking with spelt flour, it is low in gluten, high in protein and supposedly very good for you, but I had trouble finding any where I live.

I managed to get some whilst visiting my parents ( Waitrose sell all the interesting things…) and decided that my first foray into baking with spelt should be bread.

I made a basic loaf of bread but added honey for a bit of sweetness and flavour, all of the ingredients in this loaf are ones that would have been used in ancient times, I quite like the thought of eating something that people would have been eating thousands of years ago….

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