Easy Pumpkin & Carrot Soup Recipe

Here is the hands down Best pumpkin soup recipe. If you are searching for the best and easy pumpkin & carrot soup recipe, you have come to the right place. 

We are sharing our favorite and best pumpkin & carrot soup recipe that we love to make ahead and freeze.

This easy and delicious pumpkin carrot soup recipe is perfect for a chilly day. You can make it ahead so that you have a warm, wholesome meal for the whole family or for when you have guests coming into town.

Make this pumpkin soup in the early afternoon and then when your family or guests start to arrive, they can just take a bowl when they are ready to eat.

It's especially helpful for those nights when everyone is coming in at different times. We all have those hectic day's don't we? So this pumpkin and carrot soup is a lifesaver when things get busy. And it's one of those ways to use up pumpkins.

Easy Pumpkin & Carrot Soup Recipe

Ingredients For Pumpkin & Carrot Soup

• 3 tbsp organic olive oil
• 1 large chopped purple onion
• 2 tbsp of coconut oil
• 6-8 cloves of minced garlic
• 2 tbsp grated ginger
• 1 tsp Celtic sea salt
• 1 tsp pepper
• 8 cups of vegetable or chicken broth
• 3.5 cups of pumpkin 1/2 inch dice (peeled)
• 4 cups of carrots 1/2 inch dice (peeled or unpeeled your choice)
• sour cream & parsley for garnish
• sprinkle pumpkin seeds on top for an added boost

Instructions For Pumpkin Carrot Soup Recipe

Step 1

In a large pot, add in the olive oil and onion. 

Sauté over medium heat to caramelize the onions. Stir every few minutes so that they don't stick. You want them to be a medium brown color.

Step 2

Next, add in the coconut oil, garlic, ginger, salt, and pepper. Stir and cook for about 5 minutes until everything is nice and soft.

Step 3

Add the vegetable broth, pumpkin, and carrots. Let this gently simmer for about 40 minutes until the pumpkin & carrots are tender.

Step 4

Puree with a stick blender until nice and smooth. Add a bit of water or more stock if you find that you need more liquid. If you don't have a good stick blender and like to make creamy soups, you can get one here on Amazon.

Step 5

Serve with a dollop of sour cream and mixed seeds on top for an extra crunch and energy boost.

Pumpkin Soup FAQ

How Many People Will This Pumpkin & Carrot Soup Feed?

This super easy pumpkin and carrot soup recipe will feed at least 6 people AND have leftovers for another day. Make a few batches to freeze for easy and healthy meals that you can just take out and warm up on those busy days.

If you have enough time, try to roast your carrots and pumpkins first for extra flavor. Roast them with olive oil until the edges are caramelized and that's really going to boost the flavor up in your soup.

You can also try to caramelize the onions. We have a great tutorial on how to caramelize onions with step by step instructions.

Make it ahead of time if you can because keeping it in the fridge for a day really makes the flavors even better.

Can I Freeze Pumpkin & Carrot Soup?

Yes, you can freeze pumpkin & carrot soup. Pumpkin & carrot soup freezes beautifully so you can make extra to keep on hand for those days when you are too busy.

Just let it sit cool for a bit first. The best way to freeze this soup is in glass storage containers.

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And leave some room at the top for the soup to expand in the freezer. Pumpkin soup will last up to 4 months.

It's easy to just take the pumpkin soup out of the freezer and let it defrost in the fridge overnight and heat it up for the next day.

What Are The Best Pumpkins To Use For Soup?

The best pumpkins for making soup are heirloom varieties that are hard. If you use pumpkins that have soft flesh, your soup will be watery. Good old fashioned field pumpkins are best for soup.

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