Pumpkin Carrot Soup Recipe

Pumpkin Carrot Soup

This is my favorite go-to soup recipe, especially in the fall. There is nothing better than a warm cup of soup that mixes the perfect balance of fall flavors. Living in Miami, we do not get the different seasons like so many other states do, so this recipe gives me a sense of being somewhere cool as I watch the fall leaves turn orange and red in my mind’s eye.

It is also great for any season. I made this yesterday and it was delicious, even if it is still summer. Toast some bread, or make some homemade croutons, and you have a wonderful meal.


1 medium pumpkin {any kind}, peeled and seeded, cut into chunks

1 large onion, peeled and cut into chunks

4 garlic cloves, peeled

2 carrots, peeled and roughly chopped

3 cups water {may use vegetable stock instead}

1/2 tsp nutmeg

salt and pepper to taste

1/2 cup of creamer optional {may use coconut creamer as well—delicious}


  1. Combine the pumpkin, carrots, onion and garlic cloves in a saucepan with the water, or stock.
  2. Bring to a boil, and then reduce heat to a simmer and cover. Cook until the carrots and pumpkin are tender.
  3. Once the vegetables are cooked, transfer your soup to a blender and blend all the ingredients until they are smooth and creamy.
  4. Bring the soup back to the saucepan and cook on simmer, adding creamer if you choose, nutmeg and salt and pepper. Allow it to simmer until flavors are blended.
  5. Serve and enjoy!

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