An easy recipe for roasted pumpkin carrot soup. From scratch and perfect for sharing, this classic recipe includes beef stock, cream, butter, spices and delicious pumpkins and carrots of course.
A nourishing bowl of creamy vegetable soup makes a great lunch or simple dinner on a busy day. Pumpkins and carrots are a great combination and together they offer flavour and comfort galore.
- Pumpkins: Crown pumpkins and butternut squash work best for maximum flavour and sweetness.
- Carrots: Depending on size, 3-4 carrots are required for this recipe.
- Beef stock: I use beef stock for a hearty flavour but you can substitute it easily for vegetable stock for a vegetarian option or chicken stock.
- Seasoning: I prefer to keep it simple and season the pumpkin soup with salt, pepper, sage and chili flakes only. To add more flavour and depth you can definitely add ginger, cumin and fresh herbs.
Essential kitchen utensils for this recipe
- Immersion blender: I use an immersion blender to purée the soup but you can also use a blender – just make sure the steam can easily escape to avoid a mess.
- Sharp knife: Sharp knives are always safer than blunt ones but when it comes to cutting larger pumpkins you definitely need a large, super sharp knife to avoid any accidents.
- Large soup pot: You can easily double or triple the recipes depending on the amount of pumpkins and carrots you have. A large soup or stock pot comes will be the best choice then.
How to serve the pumpkin carrot soup?
Top the soup with some freshly ground pepper and pumpkin seeds. Some crispy bacon pieces add extra flavour and texture as well.
Can I freeze the soup?
Definitely! The soup is an excellent freezer staple and I suggest freezing smaller portions in freezer-proof containers to enjoy over a couple of months for maximum freshness.
How long can I keep the soup in the fridge?
You’d be lucky to have leftovers of this soup to store but it certainly keeps fresh for 3 days in the fridge.