Spiced Carrot and Pumpkin Soup (Vegan, Hearty and Full of Flavor)

There is something universally comforting about a warm bowl of soup on a chilly day. This spiced carrot and pumpkin soup is exactly that kind of dish rich in flavor, easy to prepare, and perfect for the colder months. With its vibrant orange color and velvety texture, it brings together the natural sweetness of carrots and pumpkin, elevated by a blend of warming spices that make every spoonful feel like a cozy hug. Ideal for those following a vegan lifestyle or simply looking to eat more plant-based meals, this pumpkin soup recipe delivers on both nutrition and taste. Whether you are a seasoned soup-maker or new to vegan soup recipes, this one is sure to become a seasonal staple.

📋 Recipe Card
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: Approximately 50 minutes
Serving Size: 4 people
Calories per Serving: 240 kcal
Tags: Vegan, Gluten-Free, Dairy-Free, Healthy Recipe

Ingredients for Vegan Pumpkin and Carrot Soup

• Two tablespoons of olive oil
• One large brown onion, peeled and chopped
• One kilogram of peeled and diced pumpkin or butternut squash
• Six hundred grams of carrots, peeled and chopped
• Three garlic cloves, crushed
• One inch of fresh ginger, grated
• Half a teaspoon each of ground coriander, cumin, and paprika
• Quarter teaspoon each of turmeric, nutmeg, and chili powder
• A pinch of ground cardamom
• Three sprigs of fresh thyme
• One liter of vegetable stock
• Salt and pepper to taste
• Non-dairy milk (optional, for adjusting consistency)

How to Make Spiced Carrot and Pumpkin Soup (Step-by-Step)

• Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
• Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
• Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
• Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
• Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
• Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
• Store any leftovers in the fridge for up to 4 days.

Tips and Tricks for the Best Vegan Spiced Carrot Soup

For a deeper flavor, roast the pumpkin and carrots in the oven before adding them to the pot. This caramelizes the vegetables and adds a rich depth to the soup.

To make the soup even creamier, add a splash of coconut milk or any plant-based cream during blending. This will give the soup a luxurious texture without compromising its vegan profile.

Garnish with toasted pumpkin seeds, a swirl of cashew cream, or a sprinkle of chili flakes for added heat. Serve with crusty bread or grain toast for a satisfying meal.

Variations: From Carrot and Coriander Soup to Creamy Vegan Pumpkin Soup

If you enjoy experimenting, you can easily adapt this recipe into other variations. Add fresh coriander at the end for a twist on the classic carrot and coriander soup. For a nuttier flavor, try incorporating roasted sweet potatoes or parsnips alongside the pumpkin.

You can also change up the spices to reflect different global cuisines. Think of adding garam masala for an Indian-inspired flavor, or smoked paprika and cumin for a smoky depth.

FAQs About Spiced Vegan Pumpkin Soup

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Nutrition Information

This soup provides a great source of antioxidants, particularly beta-carotene from the carrots and pumpkin. It is high in vitamin A, C, and contains a variety of minerals such as potassium and magnesium. Thanks to the olive oil and added seeds or nuts, it also offers heart-healthy fats.

More Cozy Vegan Soup Recipes to Try

Looking for more ideas? Here are some related vegan soups that pair well with the same autumnal vibes:

Quick Black-Eyed Bean Soup
Autumn Minestrone
Spiced Red Lentil and Root Vegetable Soup
Classic Carrot and Coriander Soup

Spiced Carrot and Pumpkin Soup

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• Author: Rebecca Blumer
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This spiced carrot and pumpkin soup is a warm, comforting bowl of plant-based goodness perfect for chilly days. With a vibrant orange hue and velvety texture, it blends the natural sweetness of carrots and pumpkin with warming spices to create a hearty and healthy vegan meal.

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Ingredients

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Main Ingredients

• 2 tbsp olive oil
• 1 large brown onion (peeled and chopped)
• 1000 g pumpkin or butternut squash (peeled and diced)
• 600 g carrots (peeled and chopped)
• 3 cloves garlic (crushed)
• 1 inch fresh ginger (grated)
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 0.5 tsp paprika
• 0.25 tsp turmeric
• 0.25 tsp nutmeg
• 0.25 tsp chili powder
• 1 pinch ground cardamom
• 3 sprigs fresh thyme
• 1000 ml vegetable stock
• to taste salt and pepper
• as needed non-dairy milk (optional, for adjusting consistency)

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Instructions

1. Heat olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until soft and translucent.
2. Add diced pumpkin, carrots, garlic, and ginger. Cook for a few minutes, stirring often.
3. Stir in coriander, cumin, paprika, turmeric, nutmeg, chili powder, cardamom, and thyme. Cook for 1 minute.
4. Add vegetable stock, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, until vegetables are soft.
5. Remove thyme sprigs and blend the soup until smooth using a stick blender.
6. Adjust consistency with non-dairy milk or water as needed. Taste and add more salt and pepper if necessary.
7. Store leftovers in the fridge for up to 4 days.

Notes

For deeper flavor, roast the pumpkin and carrots before cooking. Add coconut milk for creaminess. Garnish with pumpkin seeds, cashew cream, or chili flakes. Serve with crusty bread.

Variations: Add fresh coriander, use sweet potatoes, or change spices for different global flavors.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Soup
• Cuisine: Gluten-Free, Vegan

Nutrition

• Calories: 240

Conclusion: A Vegan Soup You’ll Want to Make All Season

As the days grow shorter and colder, this spiced carrot and pumpkin soup will warm you from the inside out. With its creamy texture, bold spices, and plant-based goodness, it is exactly the kind of vegan soup that proves comfort food can also be nourishing. Whether you make it for a cozy night in or as part of a festive autumn meal, this pumpkin soup recipe is a guaranteed favorite. Print it, pin it, or share it you will be making this one again and again.