Fall is the time of year when we all start craving pumpkin and everything pumpkin-spiced. But it doesn’t always have to be a pumpkin spice latte to satisfy your craving! Pumpkin Carrot Soup can do the trick, and not just because it’s orange like the leaves on the trees right now!
This Pumpkin Carrot Soup is easy to make, healthy, and tastes great! Most importantly, it’s very kid-friendly—so try it with your favorite little ones. This easy to make recipe is our favorite Sunday Fall Soup. You can make it with just a few ingredients and the flavor is out of this world.
Pumpkin Carrot Soup FAQs
Is this recipe vegan?
This recipe can be made vegan by substituting the cream with a non-dairy alternative such as coconut cream or cashew cream and by replacing the chicken with vegetable stock.
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin instead of fresh pumpkin. Just make sure to use plain pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
How long does it take to cook the soup?
The soup takes about 30-40 minutes to cook on the stove, depending on the size of the chopped vegetables.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Can I add other vegetables to the soup?
Yes, you can add other vegetables such as sweet potato, butternut squash, or celery to the soup for additional flavor and nutrients.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker by adding all the ingredients and cooking on low for 6-8 hours or on high for 3-4 hours.
Pumpkin Carrot Soup
4
servings15
minutes45
minutes1
hourKeep the screen of your device on
Ingredients
1 kg Butternut Pumpkin
1 l Chicken Stock
2 Large Carrots
1 Red Onion
2 sticks Fresh Thyme
2 sticks Fresh Rosemary
Salt (to taste)
Pepper (to taste)
Directions
- Chop the pumpkin, carrots and red onion roughly. Remove the leaves from both the rosemary and thyme.
- Add some olive oil in the crockpot over medium heat.
- Add the pumpkin, carrots, onion, rosemary and thyme and cook them for approx. 15 minutes until they are soft.
- Add the pumpkin and chicken stock and bring it to a boil. Cook it for another 30 minutes.
- Puree the soup with a hand mixer
- Season it with pepper & salt
Notes
- In conclusion, this pumpkin carrot soup recipe is delicious, family friendly, and perfect for cooler weather. It is easy to make and can be tailored to your own preferences. So why not give it a try?
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