When the days start to cool and the leaves change color, my kitchen becomes a sanctuary for cozy aromas and comforting flavors. That’s when I whip out my favorite recipe for Pumpkin Carrot Soup, a dish that truly captures the essence of fall. The vibrant orange hue, the sweet and earthy notes of pumpkin mingling seamlessly with the natural sweetness of carrots, and a sprinkle of fresh herbs create a bowl that’s not just food but a warm embrace.
I remember the first time I made this soup; I was experimenting with leftover pumpkin from a Halloween carving session. What emerged was a delightful discovery: a velvety soup that not only filled the belly but also warmed the soul. Packed with shredded chicken for protein and baby spinach for a touch of green, this recipe is a perfect blend of heartiness and health that you can enjoy any day of the week.
Whether you’re seeking to impress guests or simply want a soul-soothing cup to unwind with after a long day, this Pumpkin Carrot Soup is sure to delight. Grab your Dutch oven and let’s enjoy the fall flavors together!
Why is Pumpkin Carrot Soup so special?
Comforting Warmth: This Pumpkin Carrot Soup is like a hug in a bowl, perfect for chilly evenings.
Health Boost: Loaded with nutritious veggies, it’s a delightful way to pack vitamins into your diet.
Easy to Make: With simple steps and common ingredients, you can whip this up in just over an hour.
Crowd-Pleaser: Its rich flavor and creamy texture make it a favorite among family and friends.
Versatile Dish: Customize with spices or add your choice of protein for variety – this soup fits any palate!
Pumpkin Carrot Soup Ingredients
For the Soup
• 1 lb Shredded Chicken Breast – adds a hearty protein boost to your Pumpkin Carrot Soup.
• 1 Tbsp Olive Oil – helps to sauté your vegetables and enhance the flavors.
• 3 lbs Pumpkin, cut into chunks – the star of the soup, providing that lovely sweet and earthy base.
• 6 Large Carrots, cut into chunks – their natural sweetness complements the pumpkin beautifully.
• 1 Small Onion, cut into chunks – adds depth and aroma when cooked.
• 3 Garlic Cloves – infuses the soup with a delightful fragrance.
• 2 Heaping Handfuls Baby Spinach, chopped – a healthy addition filled with nutrients.
• 6 Sprigs Fresh Parsley – brightens up the flavors and adds a fresh finish.
• 6 Sprigs Fresh Thyme – contributes a warm, earthy note that enhances the soup’s profile.
• Kosher Salt, to taste – essential for balancing and enhancing flavors.
• Ground Black Pepper, to taste – provides a subtle kick that rounds out the soup.
• 2 Tbsp Tomato Paste – adds richness and a hint of acidity to the mix.
• ½ Cup Heavy Cream – creates a luxurious creamy texture.
• 2 Tbsp Olive Oil – used again for sautéing the chicken and veggies, ensuring even flavor.
• 6 Cups Water or Stock, divided plus 1-2 cups – the base of your soup; use stock for more depth.
• 2 Tbsp Jacmel Seasoning – a special touch that adds an exciting layer of flavor.
How to Make Pumpkin Carrot Soup
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Season and Cook Chicken: Lightly season the shredded chicken breast with salt and pepper. Cook in a skillet until fully cooked, then shred it into bite-sized pieces and set aside.
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Prepare Vegetables: Peel the pumpkin and carrots if desired, then cut them into large chunks along with the onion. This will ensure even cooking and a nice texture in your soup.
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Boil Ingredients: In a large Dutch oven, combine the pumpkin, carrots, onion, garlic, and 6 cups of water or broth. Cover the pot, bring it to a boil, and cook until the veggies are tender, about 20-25 minutes.
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Blend Until Smooth: Carefully transfer the cooked vegetables and their liquid into a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy.
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Combine Ingredients: In the same pot, heat 2 tablespoons of olive oil, then add the shredded chicken, Jacmel seasoning, tomato paste, and baby spinach. Stir well to combine, then pour in the heavy cream.
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Mix in Pumpkin Puree: Add the blended pumpkin mixture to the pot. If the soup appears too thick, stir in additional water or broth until reaching your desired consistency.
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Adjust Seasoning and Boil: Adjust the seasoning with salt and pepper to taste. Cover and let the soup boil gently for about 10 minutes, stirring occasionally to avoid sticking at the bottom.
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Simmer for Thickness: Lower the heat and let the soup simmer on low for about 5 minutes. This allows it to thicken nicely and all the flavors to meld beautifully.
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Serve Warm: Ladle the pumpkin carrot soup into bowls and serve warm, preferably with a slice of crusty bread on the side for dipping.
Optional: Garnish with a sprinkle of fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pumpkin Carrot Soup
Fridge: Store leftover Pumpkin Carrot Soup in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to return its creamy texture.
Freezer: To freeze, pour cooled soup into freezer-safe bags or containers, leaving space for expansion. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat the soup in a pot over low heat, stirring occasionally. Add a bit of cream or stock if it thickens too much during storage.
Portioning: Consider freezing in individual servings to easily enjoy a quick meal. Just grab a portion and warm it up whenever a craving strikes!
Pumpkin Carrot Soup Variations
Feel free to get creative and make this recipe your own, because endless flavor possibilities await!
- Dairy-Free: Substitute heavy cream with coconut milk for a creamy texture with a hint of tropical sweetness.
- Spice it Up: Add a pinch of cayenne or crushed red pepper for a warm kick that contrasts beautifully with the sweetness of the soup.
- Herb Twists: Swap fresh parsley and thyme with dill or basil for a fresh flavor profile that elevates the dish to new heights.
- Protein Boost: For a hearty variation, add cooked lentils or chickpeas instead of or alongside the chicken for a plant-based twist.
- Roasted Veggies: Roast the pumpkin and carrots before blending to deepen the flavors and add a delightful caramelization.
- Nutty Notes: Toss in a handful of toasted pumpkin seeds as a crunchy topping; it adds texture and a delightful nuttiness.
- Garnish Options: Finish with a drizzle of balsamic glaze or a swirl of yogurt for an elegant presentation and layers of flavor.
- Sweet Addition: Stir in a tablespoon of maple syrup or honey for an extra touch of sweetness that balances the savory notes perfectly.
Expert Tips for Pumpkin Carrot Soup
• Choose Fresh Ingredients: Opt for fresh pumpkin and carrots for the best flavor. Canned pumpkin works in a pinch but may alter the texture.
• Season While Cooking: Add salt and pepper during different stages of cooking. This enhances flavor layering in your Pumpkin Carrot Soup.
• Blending Technique: Ensure the soup is cool enough before blending, or use an immersion blender to avoid splatters and burns.
• Adjust Consistency: If the soup is too thick, gradually add water or broth until you reach your desired creaminess, ensuring a smooth blend.
• Make It Your Own: Don’t hesitate to experiment with spices or add other veggies. Each twist can create a unique variation of this comforting soup.
What to Serve with Pumpkin Carrot Soup?
Enhance your cozy dining experience with delightful side dishes that perfectly complement the velvety warmth of this seasonal favorite.
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Crusty Bread: A must-have pairing! This serves as the ideal vessel for dipping into the creamy soup and adds satisfying texture.
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Green Salad: A bright, fresh salad with mixed greens and a citrus vinaigrette adds a refreshing contrast to the rich soup.
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Roasted Brussels Sprouts: Their earthy flavor and crisp edges complement the sweetness of the soup, creating a delicious balance.
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Garlic Bread: Enhance the aroma of your meal with warm garlic bread, perfect for sopping up every last drop of soup.
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Cheese Platter: A selection of cheeses, including a sharp cheddar or creamy brie, invites variety and richness to your dinner table.
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Cinnamon-spiced Apple Crisp: This warm dessert brings a delightful sweetness that echoes the autumnal flavors of the soup, making it a perfect ending.
Combine these pairings for a complete meal that embraces seasonal tastes and leaves everyone satisfied. Enjoy!
Make Ahead Options
These comforting Pumpkin Carrot Soup meal prep options are a lifesaver for busy weeknights! You can chop the vegetables (pumpkin, carrots, onion, and garlic) and store them in the refrigerator for up to 3 days in an airtight container. Additionally, you can cook and shred the chicken in advance, refrigerating it for up to 48 hours to maintain its moistness. On the day you wish to serve the soup, simply follow the cooking instructions starting from the boiling stage, adding your prepped ingredients straight into the pot. Remember, to maintain quality, adjust seasoning as needed before serving, and a final swirl of cream will make it just as rich and delightful as if made fresh!
Pumpkin Carrot Soup Recipe FAQs
What type of pumpkin should I use for Pumpkin Carrot Soup?
Absolutely! For the best flavor and texture in your Pumpkin Carrot Soup, opt for sugar pumpkins or pie pumpkins. These varieties are sweeter and have a smoother texture compared to larger carving pumpkins, which can be watery and stringy.
How long can I store Pumpkin Carrot Soup in the refrigerator?
You can store your Pumpkin Carrot Soup in an airtight container for up to 3 days in the refrigerator. To keep the creamy texture intact, I recommend reheating it on the stovetop with a splash of water or broth to help revive its consistency.
Can I freeze Pumpkin Carrot Soup?
Very! To freeze your Pumpkin Carrot Soup, allow it to cool completely. Pour it into freezer-safe bags or containers, leaving some space for expansion—about 1 inch should suffice. Store it in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge and reheat on the stove.
What should I do if the soup is too thick after cooking?
No worries! If your Pumpkin Carrot Soup ends up being too thick, simply add more water or broth gradually—about 1/4 cup at a time—while stirring until you reach your desired consistency. This way, you can easily control the thickness while maintaining that delicious creamy blend.
Is Pumpkin Carrot Soup suitable for those with dietary restrictions?
Absolutely! This recipe can be adjusted to accommodate various dietary needs. For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative, and ensure your chicken broth is gluten-free if necessary. Always check for any allergies related to specific spices, especially with Jacmel seasoning.
How do I know when my carrots and pumpkin are ripe enough for the soup?
Look for firm, unblemished pumpkins and carrots without dark spots or soft patches. A ripe pumpkin should have a hard, smooth skin and feel heavy for its size. Carrots should be crunchy and vibrant in color. Proper selection of ripe ingredients will enhance the flavor of your Pumpkin Carrot Soup!
Warm Up with Cozy Pumpkin Carrot Soup Packed with Flavor
Ingredients
Equipment
Method
- Lightly season the shredded chicken breast with salt and pepper. Cook in a skillet until fully cooked, then shred it into bite-sized pieces and set aside.
- Peel the pumpkin and carrots if desired, then cut them into large chunks along with the onion. This will ensure even cooking and a nice texture in your soup.
- In a large Dutch oven, combine the pumpkin, carrots, onion, garlic, and 6 cups of water or broth. Cover the pot, bring it to a boil, and cook until the veggies are tender, about 20-25 minutes.
- Carefully transfer the cooked vegetables and their liquid into a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy.
- In the same pot, heat 2 tablespoons of olive oil, then add the shredded chicken, Jacmel seasoning, tomato paste, and baby spinach. Stir well to combine, then pour in the heavy cream.
- Add the blended pumpkin mixture to the pot. If the soup appears too thick, stir in additional water or broth until reaching your desired consistency.
- Adjust the seasoning with salt and pepper to taste. Cover and let the soup boil gently for about 10 minutes, stirring occasionally to avoid sticking at the bottom.
- Lower the heat and let the soup simmer on low for about 5 minutes. This allows it to thicken nicely and all the flavors to meld beautifully.
- Ladle the pumpkin carrot soup into bowls and serve warm, preferably with a slice of crusty bread on the side for dipping.