Spiced Pumpkin Soup with Coconut Milk.
Carrot Pumpkin Soup is a comforting and nutrient-packed dish, perfect for fall and winter months. This smooth, velvety soup blends the natural sweetness of pumpkin and carrots with the warming spice of fresh ginger, creating a flavor profile that’s both soothing and invigorating. Coconut milk is used to add creaminess, making the soup rich without the need for dairy. It’s a light yet hearty meal that’s ideal for those seeking a healthy, plant-based option, packed with vitamins and antioxidants. Serve it with a slice of crusty bread for a perfect dinner. I am sure this pumpkin soup vegan recipe will be your new favorite!
Carrot Pumpkin Soup Ingredients
- 1 Pumpkin, cubed (around 800g to 1kg without skin and seeds. I used Hokkaido, but you can also use Butternut squash)
- 400 g Carrots, cubed
- 1 Potato, cubed (medium size)
- 1 Onion, chopped
- 1 inch Ginger, grated (2.5 centimeters)
- 2 Garlic cloves, minced
- 6 cups Water (around 1.5l)
- ¾ cup Coconut Milk (around 180ml)
- 1 Tablespoon Oil
- 2 Tablespoons Vegetable bouillon
- ½ Tablespoon Curry Powder
- ½ teaspoon Nutmeg
- Salt and Black pepper to taste
- 1 Dried chili, finely chopped (optional)
How to Make Carrot Pumpkin Soup
- Start by remove the skin, seed and chopping all vegetables.
- In a deep pot on medium-high heat, add the oil and onion. Stir fry it for about 2 minutes. Add the garlic, ginger and chili. Stir fry it for another 30 seconds.
- Add the water, all vegetables (pumpkin, carrots, potato), curry powder and vegetable bouillon. Once the water is boiling, let it cook on medium heat for about 25 minutes.
- Smash all vegetables by using a blender or a hand mixer, for example.
- Add the coconut milk and nutmeg. Lastly, add the salt and black pepper to taste. Cook for another 3 minutes.
- You vegan Pumpkin soup is ready! Serve it with a side of bread.
Pumpkin Soup Calories
Pumpkin soup is a nutritious and low-calorie dish, making it an excellent choice for those looking for a healthy, comforting meal. A serving of this carrot pumpkin should will contain about 320 calories. If you are on a diet and looking to reduce the number of calories, use low-fat coconut milk or even reduce it to half. Hokkaido pumpkin soup is rich in vitamins like A and C, fiber, and antioxidants, making it both satisfying and nourishing. It’s a great option for those seeking a wholesome, low-calorie meal without compromising on flavor.
Recipe Tips
- Use Fresh Ginger: Fresh ginger adds a warming spice that pairs beautifully with the sweetness of the vegetables. Grate or finely chop it for even distribution in the soup.
- If you don’t have coconut milk, you can also add creaminess to the soup by using almond milk.
- You can adjust the thickness of the soup depending on your preference. After blending the vegetables, add more broth if desired.
Other Healthy Recipes
Carrot Pumpkin Soup
Ingredients
- 1 Pumpkin, cubed (around 800g to 1kg without skin and seeds. I used Hokkaido, but you can also use Butternut squash)
- 400 g Carrots, cubed
- 1 Potato, cubed (medium size)
- 1 Onion, chopped
- 1 inch Ginger, grated (2.5 centimeters)
- 2 Garlic cloves, minced
- 6 cups Water (around 1.5l)
- ¾ cup Coconut Milk (around 180ml)
- 1 Tablespoon Oil
- 2 Tablespoons Vegetable bouillon
- ½ Tablespoon Curry Powder
- ½ teaspoon Nutmeg
- Salt and Black pepper to taste
- 1 Dried chili, finely chopped (optional)
Instructions
- Start by remove the skin, seed and chopping all vegetables.
- In a deep pot on medium-high heat, add the oil and onion. Stir fry it for about 2 minutes. Add the garlic, ginger and chili. Stir fry it for another 30 seconds.
- Add the water, all vegetables (pumpkin, carrots, potato), curry powder and vegetable bouillon. Once the water is boiling, let it cook on medium heat for about 25 minutes.
- Smash all vegetables by using a blender or a hand mixer, for example.
- Add the coconut milk and nutmeg. Lastly, add the salt and black pepper to taste. Cook for another 3 minutes.
- You vegan Pumpkin soup is ready! Serve it with a side of bread.
