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This luscious spicy pumpkin carrot soup is super creamy, healthy and gently spiced. It’s the perfect cozy and warming fall or winter soup ready in 25 minutes!
The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor.
Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and even holiday entrées.
Another great bonus is that, with just a few inexpensive ingredients, you can make up a big batch in one go and then keep leftovers in the fridge, they taste even better the next day.
What ingredients you need
- Pumpkin or butternut squash
- Olive oil
- Spices (curry, turmeric, chili flakes)
- Vegetable broth
- Coconut milk
- Lemon juice (optional)
- Salt & pepper
How to make it
- Saute’ onion in olive oil for 5 minutes
- Add garlic, spices and stir for 1 minute
- Add pumpkin, carrots, salt, pepper and give a good stir
- Add vegetable broth, coconut milk and cook for about 15 minutes
- Turn off the heat, adjust the seasoning, blend (I use this high-speed blender, but a good hand blender will do just fine!).
- Serve with crusty bread or croutons and garnish with chili flakes and seeds. Easy peasy!
RECIPE NOTES & TIPS
Not only is this soup super delicious, but it’s also inexpensive with a cost of less than $ 1 per portion.
Plus, pumpkin and carrots are low on in calories and packed with vitamins and health benefits, including being some of the best sources of beta-carotene.
To make this soup healthier, turmeric adds amazing health properties since it works as a powerful antioxidant, anti-inflammatory, and anti-cancer spice.
HOW TO CUT A PUMPKIN?
Firstly, it’s best to use a sharp knife and a chopping board.
Make sure the chopping board doesn’t slip and cut the top and bottom off the pumpkin to make it flat and stable. Then stand the pumpkin with the flat-side down, and remove strips with the knife blade facing down.
Once you removed all the skin, cut it into sections, and scrape the pumpkin seeds out with a spoon. Now you can cut you pumpkin into chunks, never mind if they’re not the same size, pumpkin cooks quickly and you’re going to blend it.
This light recipe calls for a small amount of coconut milk just to round out the flavors. Or, if you don’t have any coconut milk on hand, you can swap it with almond or cashew milk.
HOW LONG DOES THIS PUMPKIN CARROT SOUP LAST?
It keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
MORE PUMPKIN RECIPES?
If you make this spicy pumpkin and carrot soup, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Spicy pumpkin carrot soup
- 1 Tbsp olive oil
- 1 medium yellow or white onion, sliced or chopped
- 1 tps ground turmeric
- 1 tsp curry powder
- 1/4 tsp chili flakes, plus more to serve if you like
- 2 garlic cloves, sliced
- 1 lb (450 grams) Pumpkin (or butternut squash), peeled, seeded, and cut into chunks
- 1/2 lb (220 grams) Carrots, cut into chunks
- 2 cups (480 ml) low salt vegetable broth
- 1/3 cup (80 ml) coconut milk
- 1/2 tsp fine salt, plus more to taste*
- 1/8 tsp ground black pepper*
- 1/2 lemon, juice (optional)
- Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion and cook for about 5 minutes until the onion starts to soften.
- Then add garlic, turmeric, curry powder, chili flakes, and stir for about 1 minute.
- Add pumpkin, carrots, salt, pepper, and give a good stir.
- Add broth, coconut milk, and bring to the boil.
- Reduce the heat and simmer for about 15 minutes or until the carrot and the pumpkin are cooked through and soft. Stir occasionally.
- Turn off the heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!) and purée the mixture until smooth. Alternatively, you can use a hand blender.
- Stir the lemon juice into the blended soup (optional), then taste and season with additional salt if necessary (I use low salt vegetable broth + ½ tsp of salt + ⅛ tsp of black pepper).
- Ladle soup into individual bowls. Top the soup with toasted pumpkin seeds, crusty bread or croutons, and extra chili flakes if you like.
- BROTH: I usually make my own vegetable broth cooking for about 10 minutes vegetable scraps and herbs. However, when I’m short on time I go for hot water and vegan low salt vegetable broth cubes.
- SALT: If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is.
- CHILI: The chili flakes flavor is quite predominant, you might reduce/skip this spice if you’re not a big fan of hot spicy soup.