There’s nothing quite like a warm, velvety bowl of creamy pumpkin carrot soup to take the chill out of a cold day. This recipe isn’t just comforting—it’s packed with bold flavors like ginger and leeks, balanced by the natural sweetness of pumpkin and carrots.
Whether you’re curling up with a cozy dinner or looking for a healthy, satisfying meal to pair with your favorite sandwich, this soup is sure to become a staple. Customizable, and perfect for freezing, it’s the ultimate fall and winter comfort food you’ll want to make again and again.
Ingredients
Ginger is the secret weapon that makes the pumpkin flavor in this soup really pop.
Pro tip: did you know you can peel ginger with the edge of a spoon? It’s so much easier than using a peeler, and I’ve shared a quick how-to on Instagram if you want to check it out!
If you’re feeling fancy, roast some pumpkin seeds to top your soup. Just clean the seeds, toss them with olive oil, salt, and black pepper, and roast them at medium heat for about 10 minutes, or until they’re crisp and golden at the edges.
Carrots adds extra sweetness and richness to the soup.
A splash of heavy cream turns it into pure magic. If you’re keeping things vegan, swap the cream for unsweetened coconut cream—it’s just as dreamy.
Finally, I like to add some pumpkin puree when making this soup. One quick tip: check the label before buying. Make sure it’s 100% pumpkin—no added sugar! (I once grabbed a can meant for pie filling by mistake, and let’s just say it didn’t work out for soup.)
If you’re a fan of creamy soups, I have a feeling this might become your new favorite!
Questions you might have
Can I freeze it?
Absolutely! Even with heavy cream, it freezes beautifully for up to two months.
Can I skip the heavy cream?
Yes! As I mentioned, heavy cream is optional. You can easily keep it vegan by using coconut cream instead.
How long does it last in the fridge?
Stored in an airtight container, it’ll keep for 2 to 3 days in the fridge.
Do I need to peel the kabocha squash?
Not necessarily. I don’t bother peeling it (mostly because I’m lazy), and I actually enjoy the flavor the skin adds to the soup. But if you’re not a fan, go ahead and peel it.
What should I serve it with?
This soup pairs wonderfully with chicken or turkey. Personally, I love having it with a grilled cheese sandwich or a slice of tuna pie. You can also serve with a slice of a delicious homemade bread or sourdough:
Have you tried this Creamy Pumpkin Soup? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Creamy Pumpkin Carrot Soup
Ingredients
- 1 medium leek
- 1 medium onion
- 4 tablespoon ginger cubbed
- 3 tablespoon olive oil
- ½ kabotia pumpkin
- 1 medium carrot
- 5 cups vegetable broth
- ½ cup pumpkin puree
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ cup heavy cream
Instructions
- Rinse the leek thoroughly to remove any dirt, trim off the dark green leaves, and slice the white and light green parts into rings, discarding the root end.
- Peel the onion, trim off the root end, and slice it into thin half-moons. Using the side of a spoon, peel the ginger, then chop it into small cubes.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced leek, onion, and ginger, stirring to combine. Sauté for about 5 minutes until softened and fragrant.
- Carefully cut the pumpkin in half, and if desired, peel off the skin. Peel the carrot and cut it into medium-sized chunks.
- Add the pumpkin, pumpkin puree, and carrot to the pot, then pour in the vegetable broth. Ensure the broth covers most, if not all, of the vegetables. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the pumpkin and carrot are tender.
- Blend the soup until smooth (see note below about blending). Return the blended soup to the pot and season with salt and pepper to taste. Stir in the heavy cream and gently heat until warmed through. Be careful not to let the soup boil after adding the cream, as it may cause the soup to split.
- Serve the soup hot with a splash of sour cream for added richness, or enjoy it alongside a slice of crusty bread for a comforting meal.
Notes
When I don’t peel the kabocha pumpkin, I always use a blender instead of an immersion blender to ensure the skin blends smoothly into the creamy soup. In this case, I let the soup cool slightly before blending to avoid damaging the blender’s cup—or worse, having it explode in my face (yes, blending something hot with the lid on can do that!). Make It Vegan:
For a dairy-free option, swap the heavy cream for coconut cream. It adds a luscious texture and a hint of coconut flavor that pairs wonderfully with the pumpkin.
Calleigh
Nothing says Autumn more than a bowl of steamy & creamy pumpkin soup. I love how quick and easy this soup to make, perfect for a simple weeknight or when entertaining through the holidays.
Milk and Pop
Yeah, it's super easy, and you can always freeze it to have on a lazy night!
Tara
This soup is so warm and comforting! Love the bite the ginger adds.
Milk and Pop
Ginger really makes the soup more comfy 😉
Erika
This looks like the perfect bowl of soup! I'm trying to soak up all things pumpkin before the season is over.
Milk and Pop
Yeah, me too!
Kate
Mmm this pumpkin soup looks so yummy! Love the presentation too! ?
Milk and Pop
thanks, kate 🙂
Vanessa
I love it! Thank you very much.
I think the ginger matched so good in this soup. Very good recipe.
Leanne
Canadian winters are definitely cold! I eat a lot of soup for 4-5 months of the year! This one looks so thick and creamy. Love that I can use up some pumpkin puree and I can make it vegan. It's cold and raining here today so this pumpkin soup would be perfect for lunch!
Milk and Pop
This is gonna be my first Canadian winter, and I can already imagine how cold it's gonna be!