Looking for a cozy Fall dinner that will warm you up from the inside out? This Carrot Pumpkin Soup is comforting, full of Fall flavors, and only requires one pot and under an hour to make!
In my humble opinion as a mom with a hectic schedule and passion for big flavor, soup season is the best season! I love to prep soups on a Sunday and enjoy them for lunches and dinners throughout the week!
It’s a great way to sneak in extra veggies for my family, and this Pumpkin Carrot Soup and my ever-popular Vegetable Pastina Soup are two of my favorites to warm up with!
This cozy plant-based soup recipe is packed with flavorful carrots and pumpkins and is intensified by complementary aromatic spices like nutmeg and ginger. It will feed 4-6 hungry tummies and is a perfect Fall dinner or Thanksgiving appetizer or side dish.
Carrot Pumpkin Soup Ingredient Highlights
Make sure to use a sweet variety of apple like Fuji, Ambrosia, Gala, Honeycrisp, or Red Delicious. This will bring out the sweetness in the pumpkin and carrots and temper the bitter after taste pumpkin can sometimes have.
Avoid tart apples like Granny Smith, Pink Lady, and Braeburn.
I used ground ginger can very easily use a small knob of peeled fresh ginger.
Carrot Pumpkin Soup Tips and Tricks
How to Make Blended Vegetable Soup with Carrots and Pumpkin
Bearing in mind we will be pureeing the vegetables to make a thick creamy soup, the cut on these vegetables definitely do not need to be uniform.
That being said, the smaller you get your vegetables, the quicker they will cook. Peel your carrots and cut them on the diagonal into carrot rounds as pictured below.
Peel and dice your shallots and garlic as well.
Add the prepped veggies to a large pot with a lid or a Dutch Oven with the olive oil, salt, pepper, nutmeg, and ground ginger.
Turn your heat up to high and sauté the vegetables, stirring occasionally for about ten minutes until the vegetables start to brown. At this point, your kitchen will start to smell delicious!
Meanwhile, peel and core your apple, cutting it into small chunks. The apple is not a strong flavor profile in this soup, but it brings out the sweetness in the carrots and pumpkin and balances the bitter aftertaste that pumpkin can sometimes have.
Add the vegetable broth and apple to your pot and bring it to a boil. Cover and boil until both the carrots and apple chunks are fork tender. This typically takes about 20 minutes.
Make sure to stir occasionally to avoid anything sticking to the bottom of the pot.
Once the carrots and apple are fork-tender, turn your heat all the way down to low and use an immersion blender to blend until the soup is smooth and free from chunks. Bear in mind the soup is very hot, so be careful of splattering!
If you don’t have an immersion blender, you can easily use a food processor or blender! Transfer the contents of you pot to your food processor or blender and blend on high until smooth. Then, transfer it back to the pot.
Once your carrot soup mixture is nice and smooth, add the pumpkin puree and stir to combine. Simmer on low for about 10 minutes to allow all the flavors to meld together.
Taste-test your soup to make sure it doesn’t need any extra salt or pepper.
How to Store and Reheat Leftover Pumpkin Carrot Soup
Stored in an airtight container in the refrigerator, this Carrot Pumpkin Soup will last up to 5 days. You can reheat it by simmering it in a pot for about 10-15 minutes until heated through, or in the microwave on high, covered for 2-3 minutes.
This soup also stays fresh in the freezer for up to 6 months. Just thaw it overnight in the refrigerator before following directions aboce to reheat it from the fridge.
One-Pot Carrot Pumpkin Soup
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- Immersion Blender *or*
- Food Processor *or*
- Dutch Oven (optional)
Ingredients
- 1 pound carrots (8 large carrots = approx. 1 pound)
- 2 large shallots
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 large sweet apple (like Fuji, Ambrosia, Gala, Honeycrisp, or Red Delicious)
- 6 cups vegetable broth
- 1 (15-oz) can pumpkin puree
- 1 sprig rosemary (optional for garnish)
Instructions
- Peel your carrots and slice them diagonally into thin rounds (about ½ inch in thickness). Peel and dice the garlic and shallots.1 pound carrots, 2 large shallots, 2 cloves garlic
- To a large pot fit with a lid or Dutch Oven, add olive oil, prepped carrots, shallots, and garlic, and salt, pepper, nutmeg, and ginger. Sauté over high heat for about 10 minutes until carrots start to brown, stirring occasionally.2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground ginger, ½ teaspoon nutmeg
- Meanwhile, peel, core, and chop your apple into chunks.1 large sweet apple
- Add the vegetable broth and chopped apple to the pot, stir and bring to a boil. Cover and boil until the carrots and apple are fork-tender (about 20 minutes). Stir occasionally to make sure nothing sticks to the bottom of the pot.6 cups vegetable broth
- Once the carrots and apples are fork-tender, turn heat down to low and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer your soup to a food processor or blender and blend until smooth.
- Finally, add your pumpkin puree and stir to combine. Simmer on low for 10 more minutes covered.1 (15-oz) can pumpkin puree
- Serve hot with rosemary (optional) and enjoy! Try it with these Homemade Croutons.
Pro Tips
- This soup will last in an airtight container in the refrigerator for about 5 days.
- You can freeze this soup for up to 6 months.
Support directly HERE or leave a rating and comment to help others find this recipe!
2 thoughts on “One-Pot Carrot Pumpkin Soup”
I made your creamy carrot apple soup for my cooking club; they all loved it.
YAYY!! I’m so glad to hear! Thank you, Sandy!