Name: Jamie Oliver Pumpkin And Carrot Soup
Cook time: 49 min
Ingredients: 1 cup pumpkin, chopped into 1-inch pieces; 3 medium carrots, chopped; ½ cup half and half cream (+ more for garnish); 3 tablespoons olive oil; 1 medium onion, chopped; 3 cloves of garlic, minced or pressed; 1 medium parsley root, chopped; 2 + ½ cups vegetable stock; 1 teaspoon Herbes de Provence spice mix; Salt and pepper (to taste); Pinch of chili powder (to taste); Fresh herbs (optional, for garnish); Roasted sunflower seeds (optional, for garnish)

Jamie Oliver’s Pumpkin Carrot Soup is indeed one of the best and easiest pumpkin soup recipes to prepare. This soup is made with fresh pumpkin, carrots, onion, garlic, and a blend of herbs and spices. For those who prefer Pumpkin Carrot Soup vegan with no cream, you can easily substitute the cream with coconut milk. It takes about 60 minutes to finish cooking and serves about 6 people.

Jump to Recipe Jump to Video Print Recipe

Pumpkin Carrot Soup Ingredients

1 cup pumpkin, chopped into 1-inch pieces
3 medium carrots, chopped
½ cup half and half cream (+ more for garnish)
3 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced or pressed
1 medium parsley root, chopped
2 + ½ cups vegetable stock
1 teaspoon Herbes de Provence spice mix
Salt and pepper (to taste)
Pinch of chili powder (to taste)
Fresh herbs (optional, for garnish)
Roasted sunflower seeds (optional, for garnish)

How To Make Pumpkin Carrot Soup

Warm up the olive oil in a pot or Dutch oven on medium. Add the onion and garlic, cooking until they’re soft. Then, put in the pumpkin, parsley root, and carrots, cooking for 5 more minutes while stirring now and then.
Pour in the vegetable stock and add the Herbes de Provence, stirring it all together. Lower the heat, cover the pot, and let it simmer for 25 minutes.
Take the pot off the heat. Use a blender or food processor to blend until it’s smooth.
Mix in the cream, and add salt and pepper to your liking. If you want a bit of spice, add a pinch of chili powder.
Pour the soup into 6 bowls, and garnish with a bit of cream, some fresh herbs, and sunflower seeds. It’s ready to serve right away.

What Goes Well With Pumpkin Soup

This Pumpkin Soup with carrots goes well with a fresh salad, crusty bread, or grilled cheese sandwich for dinner. Pumpkin Soup goes well with many meat dishes such as roasted chicken, baked salmon, or a hearty beef stew.

Here is a list of the best sides to serve with pumpkin soup:

How Long Does Pumpkin Carrot Soup Last In The Fridge

Leftover Pumpkin Carrot Soup can last in the fridge for about 3-4 days; to store it correctly, ensure it’s cooled to room temperature before transferring it to an airtight container.

Can I Freeze Pumpkin Carrot Soup

Yes, Pumpkin Carrot Soup freezes well and can stay frozen for about three months; to freeze Pumpkin Carrot Soup correctly, let it cool to room temperature, then transfer it to a freezer-safe container or bag, leaving some space for expansion.

To thaw frozen Pumpkin Carrot Soup, simply move it to the refrigerator overnight or use a warm water bath to release the frozen soup from the container.

How To Reheat Pumpkin Carrot Soup

The best way to reheat leftover Pumpkin Carrot Soup is in a saucepan on the stovetop. Simply transfer the soup to the saucepan and heat on medium-low, stirring occasionally, until warm.

If you’re in a hurry, you can also reheat it in the microwave. Just make sure to stir it halfway through the heating process to ensure even warming.

How To Make Pumpkin Carrot Soup Vegan

To make this Pumpkin Carrot Soup vegan, simply replace the half-and-half cream with a vegan alternative like coconut milk or a dairy-free creamer. The rest of the cooking process remains the same as per the recipe.

Other Ingredients You Can Add To Pumpkin Carrot Soup

Ginger: Put in a spoonful of fresh ginger when you’re cooking the onion and garlic to make it spicy.
Potatoes/Sweet Potatoes: Add a cup of cut-up potatoes or sweet potatoes when you’re cooking the pumpkin and carrots to make them thicker.
Coconut Milk: Use a cup of coconut milk instead of the cream at the end to make it taste like coconut.
Apple: Put in a cut-up apple when you’re cooking the pumpkin and carrots to make it a bit sweet.
Tomato: Add a cup of cut-up tomatoes when you’re adding the vegetable stock to make it a bit tangy.
Lentils: Add a cup of rinsed lentils when you’re adding the vegetable stock. This will not only add protein to the soup but also give it a thicker, heartier texture

Pumpkin Carrot Soup Calories And Nutrition Facts

Serving Size: 1 serving

Calories Per Serving: 120
Total Fat: 7.5g
Cholesterol: 1mg
Sodium: 666.2mg
Total Carbohydrate: 13.4g
Sugars: 5.6g
Protein: 1.5g

Try More Recipes:

Print Recipe