When the air turns crisp and you can smell autumn settling in, a bowl of quick and easy spiced carrot and pumpkin soup feels just right.
It’s simple, comforting, and quietly full of flavour. The sweetness of carrot and pumpkin sits beautifully with gentle spice, cosy without being overpowering.
This is the kind of soup that makes the kitchen smell welcoming and feels like you’ve made more effort than you really have.There’s something grounding about homemade soup. It doesn’t need to be fancy to taste special. All it takes is a few fresh ingredients, a handful of spices, and a little time to simmer.
This quick and easy spiced carrot and pumpkin soup recipe brings together the natural sweetness of vegetables with a soft layer of spice that captures everything lovely about autumn.
Caregiving leaves little time for complicated cooking, which is why this easy soup earns is on repeat in our home.
Ingredients You’ll Need
1 medium pumpkin (about 1 kg), peeled and chopped
4 large carrots, peeled and chopped
1 onion, finely chopped
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon nutmeg
750 ml vegetable stock
Salt and pepper to taste
Fresh coriander or parsley for garnish (optional)
A splash of cream or milk for serving (optional)
How to Make Quick and Easy Spiced Carrot and Pumpkin Soup
Prepare the vegetables.
Peel and chop the pumpkin and carrots into even pieces so they cook evenly. Finely chop the onion and mince the garlic. Smooth soup starts with consistent chopping, so it’s worth taking a few minutes here.
Start the base.
Warm the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook gently until the onion softens and turns translucent. This step builds the foundation of the flavour, so give it a little time.
Add the spices.
Stir in the cumin, coriander, cinnamon and nutmeg. Let them warm for a minute until you can smell their aroma. It’s a small step that makes a big difference.
Add the vegetables.
Mix in the chopped pumpkin and carrots. Stir until they’re coated in the spiced oil, then cook for another five minutes. The colours look bright and cheerful at this point.
Add the stock and simmer.
Pour in the vegetable stock and bring everything to a gentle boil. Reduce the heat, cover, and let the soup simmer for 20 to 25 minutes, or until the vegetables are tender.
Blend it smooth.
Once the vegetables are soft, use a hand blender in the pan, or transfer to a stand blender in batches. Let it cool slightly first if needed. Blend until silky smooth.
Season and serve.
Taste and adjust the seasoning with salt and pepper. For a richer finish, stir in a little cream or milk.
Serve hot, garnished with coriander or parsley. It’s lovely with crusty bread or a simple roll on the side.
Common Mistakes to Avoid
Adding too many spices can easily overpower the gentle sweetness of the pumpkin and carrot. Start light and add more later if needed.
Don’t skip the salt. It brings out the depth of flavour and balances the sweetness.
Letting the soup cool slightly before blending saves you from hot splashes.
Sautéing the onion and garlic first really matters. That’s where the warmth and depth of flavour come from.
Time Saving Ideas
Use pre-chopped or frozen pumpkin cubes to skip the hardest prep work.
Ready-made stock cubes or powder are perfectly fine here.
Make a large batch and freeze portions for quick lunches or busy evenings.
If your pumpkin is hard to cut, microwave it for two minutes first to soften the skin.
Alternatives & Substitutions
Butternut squash makes a great swap for pumpkin.
Sweet potatoes can replace carrots for a richer, creamier soup.
Chicken stock adds depth if you’re not keeping it vegetarian.
Coconut milk can be used instead of cream for a dairy-free version.
Add a tin of lentils or chickpeas before blending for a thicker, more filling meal.
FAQ (Frequently Asked Questions)
Can I roast the vegetables first?
Yes, roasting pumpkin and carrots for 25 minutes before simmering adds a deep, caramelised flavour.
Can I make it in a slow cooker?
Add all ingredients except the cream and cook on low for six to eight hours, then blend before serving.
Does this soup freeze well?
It freezes perfectly. Cool completely, portion into containers, and freeze for up to three months.
Do I have to peel the pumpkin?
If it’s a thin-skinned variety like Red Kuri or Hokkaido, you can leave the skin on. It softens beautifully once cooked.
Can I use coconut milk instead of cream?
Yes, it adds a gentle sweetness and keeps the soup dairy-free.
My soup’s too thick. What should I do?
Stir in a little extra stock or water until you get the consistency you prefer.
What’s best to serve with it?
Crusty bread, cheese toasties, or even a warm flatbread. It’s simple but satisfying either way.
When You Make It
This quick and easy spiced carrot and pumpkin soup has everything you want from a homemade meal. A handful of good ingredients, a few warm spices, and dinner comes together in an easy way. Take a moment to enjoy how simple things can still feel satisfying.