If you love pumpkin and curry flavours, you will love this spicy carrot ginger pumpkin soup. Full of flavour, creamy with a smooth texture…
Is there anything more comforting on cold days than a warm bowl of creamy soup? This carrot ginger pumpkin soup is the perfect meal, combining the slight sweetness of the pumpkin with warming spices and the vibrant flavors of fresh carrots and ginger. Whether you’re new to making homemade soups or a seasoned pro, this easy soup recipe brings together hearty flavors and is packed with nutrients like beta carotene, vitamin C, and immune-boosting ingredients.
Why You’ll Love This Carrot Ginger Pumpkin Soup
This easy recipe is a great way to use fresh pumpkin or canned pumpkin puree, depending on what you have on hand. It’s an ultra-creamy soup with a rich orange hue that’s practically made for pumpkin season! It’s quick to make, healthy, and filling – everything you want in a go-to soup recipe for the colder months. Plus, it’s versatile, easy to freeze, and works wonderfully with a variety of toppings like toasted pumpkin seeds or a dollop of sour cream.
Common Challenges (And Solutions!)
We know starting any recipe can come with its fair share of questions. Let’s tackle those common issues:
- Fresh vs. Canned Pumpkin
Fresh pumpkin, like orange Hokkaido or pie pumpkins, brings an earthy freshness to the soup. But canned pumpkin puree works just as well for an easy, fuss-free option. If using fresh pumpkin, be sure to dice it into smaller pieces for even cooking or roast it to enhance its natural sweetness.
- Stick Blender vs. Regular Blender
An immersion blender (aka a stick blender) is the easiest way to achieve that silky smooth texture right in your soup pot. Don’t have one? A high-speed blender or food processor works too – just be sure to cool the soup slightly before blending!
- Dairy-Free Substitutes
Need to skip the heavy cream? Coconut milk or cashew cream are excellent alternatives that still deliver a luscious, creamy soup. Trust us; you won’t miss the dairy!
Why Is Carrot Pumpkin Soup Good for You?
Besides being delicious, pumpkin soup is brimming with health benefits. Thanks to its beta carotene content, pumpkin supports eye health and boosts your immune system. The fresh ginger aids digestion and helps fight inflammation, and the carrots provide an extra boost of vitamin C. It’s a nutritious meal that feels like a hug in a bowl.
Preparing Your Ingredients
Before diving into making the Carrot Ginger Pumpkin Soup, it’s important to prepare your ingredients. Here are a few key steps to get you started:
- Roast pumpkin seeds: Toast them in the oven until crispy and golden brown. These make a delicious garnish for the soup.
- Peel and grate fresh ginger: Use a vegetable peeler to remove the skin from the ginger root, then grate it finely using a grater or a microplane. Fresh ginger adds a zingy and spicy kick to the soup.
- Pumpkin puree—For simplicity, a can of pumpkin puree does the trick and is super easy to find all year round.
- Soffrito – a vegetable medley of carrots, celery, onion and garlic form a flavourful base to the soup
- Curry powder gives the soup spice, a nice flavour, and warmth.
- Chicken stock – serves as the soup base, but you could use vegetable stock if you prefer
- Double cream – I love a creamy, rich soup, so I have opted for double cream, but you can use your favourite cream substitute or even use coconut milk
- Toasted pumpkin seeds – used as a garnish (optional)
Selecting the Best Pumpkin Variety for Soup
It’s important to choose the right pumpkin variety when making pumpkin soup. Look for pumpkin puree or canned pumpkin for convenience and ease. Butternut squash is a great option if you prefer fresh pumpkin. It has a flavour and texture similar to pumpkin. When selecting your pumpkin or butternut squash, ensure the flesh is firm and free from mould or soft spots. The flesh should be bright orange, indicating ripeness.
Tips for Fresh Ginger and Carrots
When working with fresh ginger for this soup, peel it before mincing or grating. Ginger root can be quite fibrous, so peeling it will ensure a smooth texture in the soup. The easiest way to do this is by scraping the skin off with the tip of a spoon – that way you only take the skin off and not any flesh. For the best flavour, choose sweet and tender carrots. If possible, opt for organic carrots, which tend to be sweeter. You can also add fresh herbs like parsley or cilantro for freshness and flavour. Chop them finely and sprinkle them on top of the soup just before serving.
How To Make Spicy Carrot Ginger Pumpkin Soup
Prep Your Ingredients
Peel your carrots, mince the garlic cloves, slice celery, and dice your onion. Use a vegetable peeler or a spoon to peel the fresh ginger before grating it finely. For fresh pumpkin, use a baking sheet to roast diced pieces at high heat to bring out their natural sweetness. You can also chop your vegetables and ginger uniformly using a food processor to get a fine dice
- Cook the Vegetables
Heat a large saucepan, large pot or Dutch oven over medium heat with olive oil. Add your onion, celery, carrots, and garlic. Toss in the grated fresh ginger stirring for 15 minutes over medium-low heat, partially covered. Stir occasionally to prevent sticking. Add the curry powder once the vegetables have softened and cook out for a minute to bloom the spices.
- Add Stock and Pumpkin
Pour in the chicken stock (or vegetable broth for a vegetarian option) and stir in the pumpkin puree. Add the bay leaf for an earthy depth of flavor.
- Simmer the Soup
Bring everything to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes. This allows the flavors to meld beautifully.
- Blend Until Smooth
Remove the bay leaf and use an immersion blender directly in the soup pot to blitz everything until smooth and creamy. If using a regular blender, cool the soup slightly and blend in batches for safety. A hand blender works just as well too!
- Finish with Cream and Seasoning
Stir in the heavy cream, coconut milk, or cashew cream for that velvety texture. Add a squeeze of lemon juice, taste, and season with salt and pepper as needed.
- Top and Serve
Serve the vibrant soup with toasted pumpkin seeds, fresh herbs, or a swirl of coconut cream. Pair it with crusty bread or garlic bread for the perfect meal.
Customizing Your Soup
One of the great things about this carrot ginger pumpkin soup is that you can easily customize it to your liking. You can also adjust the amount of curry powder to suit your taste preferences. If you like a spicier soup, add a bit more curry powder. If you prefer a milder flavour, use less. Feel free to experiment and make your own soup by adding your favourite spices or herbs.
Adjusting Thickness and Spiciness
If you find that your soup is too thick, you can adjust the consistency by adding more stock or water. Simply pour in a little until you reach your desired thickness. On the other hand, if you prefer a thicker soup, you can let it simmer for a bit longer to allow the liquid to evaporate. If you find the soup too spicy, you can balance the flavours by adding a touch of sweetness, such as a teaspoon of honey or maple syrup. Similarly, if you want to add more heat, sprinkle in some extra curry powder or chilli flakes.
Vegan and Gluten-Free Variations
This carrot ginger pumpkin soup can be made vegan using vegetable stock instead of chicken stock, making it suitable for various dietary preferences. The creamy texture could be achieved using coconut milk instead of double cream, which is dairy-free and adds a subtle sweetness to the soup.
What to Serve With Your Soup
When serving this carrot ginger pumpkin soup, you may wonder what to pair it with for a complete meal. A slice of crusty sourdough bread is always a classic choice to dip into the soup and add some texture. If you’re looking for a lighter option, a kale salad with a tangy dressing can complement the flavours of the soup. Combining warm and creamy soup with a refreshing salad creates a well-rounded and satisfying meal. Feel free to get creative and experiment with different side dishes to find your perfect pairing.
Pairing with Seasonal Main Dishes
During the fall season, there are many delicious seasonal main dishes that would pair well with this carrot ginger pumpkin soup. Roasted Brussels sprouts with a balsamic glaze would provide a hearty and flavourful accompaniment.
Storing and Reheating Tips
If you have any leftovers of this carrot ginger pumpkin soup, store them in an airtight container in the refrigerator for up to 5 days. When reheating the soup, you can do so on the stovetop over medium heat or in the microwave until heated through. When refrigerated, the soup may thicken slightly, but you can easily adjust the consistency by adding a little vegetable stock or water when reheating. The blended soup may separate slightly, but a quick stir before serving will bring it back together.
Best Practices for Refrigeration
To ensure the best quality and freshness of the soup when refrigerating, transfer it to an airtight container as soon as it has cooled down. This will prevent any odours from permeating the soup and help maintain its flavour. Labelling the container with the date it was made is also a good idea to keep track of its freshness. When reheating the soup, check for any signs of spoilage, such as an off smell or unusual texture. If the soup doesn’t taste or smell fresh, it’s best to discard it to avoid any potential foodborne illnesses. Always use your best judgment when it comes to food safety.
How to Reheat Without Losing Flavour
When reheating this carrot ginger pumpkin soup, it’s important to do so gently to prevent the loss of flavour and maintain its creamy texture. If using the stovetop, heat the soup over medium heat, stirring occasionally to ensure even heating. Avoid bringing the soup to a boil, which can destroy the flavours. If using a microwave, heat the soup in short intervals, stirring in between, to prevent overheating. This will help retain the soup’s creamy texture and preserve
Frequently Asked Questions
Can You Freeze Carrot Ginger Pumpkin Soup?
Yes, you can freeze pumpkin soup! Pour any leftover soup into a freezer-safe container or airtight containers once it’s cooled. It keeps for up to 3 months in the freezer. When reheating, thaw the soup overnight in the fridge and warm it over low heat, adding a bit of broth if a thinner soup is desired.
How Long Will Pumpkin Soup Last in the Fridge?
Store any leftover soup in an airtight container and refrigerate. Fresh soup stays good for around 3-4 days. Reheat over medium heat on the stovetop for the best flavor.
What Does Pumpkin Soup Taste Like?
Pumpkin soup is creamy, lightly sweet, and full of cozy flavors from the warming spices. The combination of carrots, ginger, and pumpkin gives it a signature slightly sweet and aromatic taste, making it one of the best things to enjoy during pumpkin season.
What Spices Can I Add to Pumpkin Soup?
To customize your soup, try experimenting with:
- Warming Spices: Like cinnamon, nutmeg, and clove for sweetness
- Savory Spices: Smoked paprika or cumin for depth
- Heat: A pinch of cayenne or red pepper flakes for a spicy kick
Delicious Variations
- Sweet Potato Soup
Sub the pumpkin for sweet potatoes for a different kind of orange soup full of earthy sweetness.
- Spiced Pumpkin Carrot Soup
Use additional chili powder and cinnamon for a bold, warming twist.
- Lighter Version
Swap heavy cream with just a bit of orange juice and vegetable broth for a refreshing, thinner soup option.
What Can I Substitute for Ginger?
If you don’t have fresh ginger, substitute it with 1/2 teaspoon of ground ginger. This will provide a flavour profile similar to that of the soup. Alternatively, you can experiment with other aromatic ingredients like fresh herbs or spices. For example, add a pinch of dried thyme or a drizzle of extra virgin olive or avocado oil for flavour.
Spicy Carrot Ginger Pumpkin Soup
Ingredients
- 2 large carrots
- 2 garlic cloves
- 1 large onion
- 1 celery stalk
- 1 thumb sized piece of fresh ginger
- 1 bay leaf
- 1 litre chicken stock
- 2 tsp curry powder
- 400 g can pumpkin puree
- 150 ml double cream
Instructions
- Begin by blitzing the vegetables and peeled ginger in the food processor until chopped small and evenly
- Sweat the mixture with olive oil in a large pot, for around 15 minutes, partially covered. Check every few minutes to make sure it isn't sticking and give a stir.
- When the vegetable mixture has softenend and reduced slightly, add the chicken stock, pumpkin puree and bay leaf
- Bring to the boil then reduce to a simmer for around 10-15 minutes.
- When ready, use either a stick blender or blender to blitz the soup until smooth and creamy
- Add the double cream and stir well. Check for seasoning and serve with toasted pumpkin seeds and a drizzle of cream
Notes
- To toast the pumpkin seeds, add them to a dry frying pan over medium heat, tossing regularly for 1-2 minutes until slightly golden and toasted.
Try Another Recipe
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.