Go Back
A bowl of creamy carrot pumpkin soup, served with crusty bread slice on the side.
Print Recipe

Carrot Pumpkin Soup

Spiced Pumpkin Soup with Coconut Milk.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Dominican
Keyword: pumpking soup, soup recipes
Servings: 4 people
Calories: 320kcal

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.
    A large pot with oil, chopped onions, grated ginger, garlic and dried chili
  • 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.
    A large pot with boiling water and chopped vegetables, such as carrots, pumpkins and potatoes
  • Smash all vegetables by using a blender or a hand mixer, for example.
    A hand-mixer being used inside a pot to mash all cooked vegetables and turn them into a cream for the soup
  • Add the coconut milk and nutmeg. Lastly, add the salt and black pepper to taste. Cook for another 3 minutes.
    Adding nutmeg and coconut milk into a large pot with a cream of vegetables
  • You vegan Pumpkin soup is ready! Serve it with a side of bread.
    A bowl of creamy carrot pumpkin soup, served with crusty bread slice on the side. (thumbnail)