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Creamy Pumpkin and Carrot Soup

Creamy Pumpkin and Carrot Soup

Let’s talk soup. 

Soup is amazing. It’s as simple as that. It comes in many different forms, with a wide array of vegetables and ingredients used. We have a few recipes for soup here at Vegan.io (see below) but we want to keep making that list bigger. 

Today we are going to add the creamy pumpkin and carrot soup. It’s similar to the classic pumpkin soup but with a creamier, tastier bite to every mouthful. I love to share this soup with my family and friends and so many of them have asked for the recipe. Let’s take a closer look. 

To make this quick and easy recipe, you will need 13 ingredients and 20 minutes. 

We start off with some garlic, ginger, pumpkin, carrot, and celery. Combined, these ingredients offer us a wide range of essential vitamins and minerals including fiber, potassium, vitamin K, vitamin E, vitamin B6, iron, and vitamin C to name a few. 

We then add in coconut cream, water, and various seasonings to complete our dish. In the event that your soup is too thick for your liking (this happens - don’t panic) simply add a bit more water until you reach your desired consistency. But be sure to add a little at a time to make sure you don’t overdo it and turn it too thin. 

The creamy pumpkin and carrot soup is the perfect meal for lunch or dinner because it’s: 

  • Super tasty! 
  • Family friendly. 
  • A good source of fiber – 6g per serve. 
  • A ‘light’ but filling meal.
  • A good source of complex carbs – 29g per serve. 

One of the best things about soup is how easy it is to store. This particular soup will keep in the fridge for up to 48 hours in an airtight container. You can also store it in the freezer for up to 2 months. I recommend storing it in your desired portion sizes if freezing. 

Looking for something new to try at work? Why not give this a go. It’s perfect for keeping you fueled throughout the day and has a ‘no fuss approach’ – you only need to heat and eat. 

I hope you enjoy our creamy pumpkin soup as much as I do. I look forward to seeing you next time! 

Liked this recipe? Why not head over and check out our Potato and Leek Soup or our Chilled Green Pea & Onion Soup recipes for more exciting ideas.

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Soy

Ingredients

For the seasoning

  • 1 dash chili powder
  • 12 tsp garlic powder
  • 3 tbsps miso paste
  • 12 tsp sea salt
  • 12 tsp turmeric powder

For the soup

  • 12 oz carrot (chopped)
  • 1 medium celery (chopped)
  • 12 cup coconut cream
  • 2 inches fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 22 oz pumpkin (chopped)
  • 1 tsp sunflower oil
  • 112 cups water

Directions

  1. Use a big pot an heat up the oil, saute the garlic and ginger for about 3 minutes.
  2. Add the pumpkin, carrot and celery and roast the vegetables for about 5-10 minutes.
  3. Add the liquids and blend everything well with an immersion blender or vitamix until you get a smooth soup, add more water if you prefer.
  4. Put the soup back on the stove, add the seasoning and heat it up again.
  5. adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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