Julie Clark
Updated:
Pumpkin Apple Carrot Soup
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Pumpkin Apple Carrot Soup is lightly spiced, fall inspired soup recipe. It’s really comforting, is an easy pumpkin recipe to make for your holiday meal, and definitely one of the best apple recipes you can make during the apple picking season!
You can easily make this soup 2-3 days in advance and then simply heat it up before serving.
Pumpkin Apple Carrot Soup
Hey guys! It’s Manali here from Cook With Manali. I am really happy to be back here and sharing this holiday recipe with you guys.
I am sure Thanksgiving menu plans must be in full swing; after all, there’s hardly any time left. So, tell me what all are you guys going to cook? My list is definitely long and if there’s one thing which will definitely make it to my menu, then it’s this soup. This Pumpkin Apple Carrot Soup is lightly spiced, really comforting and will warm your guests before the big meal.
There’s nothing quite like a comforting bowl of soup on cold days, especially when it starts to get dark at 5 pm!
It really annoys me; I can never get my head around this whole daylight savings thing! I mean what’s the whole point? Anyway, moving on to the soup.
So these days, when it gets pitch dark at 5 pm, all I want is a large bowl of soup. And there’s something about fall soups, right? The flavors are just amazing!
How to Make Pumpkin Apple Carrot Soup
This creamy soup has loads of fall flavor, made with just a few simple ingredients:
- pumpkin
- carrots
- apples
- nutmeg
- cardamom
- paprika and
- cayenne pepper
Making this Pumpkin Apple Carrot Soup is really easy.
- Roast the pumpkin and while that is in the oven, cook the apple and carrot in a pan.
- Once pumpkin is roasted, just mix it into the pan.
- Blend, simmer to combine the flavors, and you’re done!
So easy! By the way, what do you guys do with the pumpkin seeds that are left over after you have roasted the pumpkin?
Don’t throw them away, just add some spices and put them in the oven to make spicy roasted pumpkin seeds. I serve roasted pumpkin seeds on the top of my soup. They are also a great addition to salads or simply to snack on.
Serving Suggestions and Recipe Notes
- The soup can be made ahead! Doing so saves a ton of time on Thanksgiving Day. You can easily make this soup 2-3 days in advance and then simply heat it up before serving.
- Make ahead tip: Do not add dairy (or coconut milk if vegan) if you are making this ahead of time. The soup will last longer without the addition of milk. You can add the milk on the day you plan to serve it.
- Adjust the consistency of soup to preference. Add more vegetable broth or water if you want a thinner consistency.
- I like this soup with both regular milk and coconut milk. I recommend using full fat coconut milk if you want to make the soup creamier. Of course, if you use coconut milk, the soup will be vegan.
I hope you guys give this pumpkin apple carrot soup recipe a try and enjoy it as much as we did.
Pumpkin Apple & Carrot Soup
Pumpkin Apple Carrot Soup is lightly spiced, fall inspired soup recipe. It's really comforting and is an easy pumpkin recipe to make for a weeknight dinner. You can easily make this soup 2-3 days in advance and then simply heat it up before serving.
Servings 4 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1 sugar pumpkin
- 1 large carrot diced
- 2 small apples, chopped (100 grams each)
- 1 tablespoon vegetable oil
- 1" ginger, chopped (2 ½ teaspoons chopped ginger)
- 1 small red onion chopped
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- salt to taste
- 1 cup vegetable broth (or water)
- 1/2 cup milk (or coconut milk)
Instructions
- Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts.
- Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down.
- Roast at 400 F degrees for 30-35 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside.
- Heat 1 tablespoon oil in a pot on medium heat. Once the oil is hot, add chopped onion and ginger and saute for 2 minutes.
- Add the chopped apple and diced carrots and mix. Also add the roasted pumpkin.
- Now add nutmeg, cardamom powder, cayenne pepper, smoked paprika salt and black pepper.
- Cover the pan and cook on medium heat for 5 minutes.
- Add vegetable broth or water, cover and cook for another 5 minutes or till carrot and apple soften.
- Using your immersion blender, blend the mixture to get a smooth consistency. In case you don't have a immersion blender, let the mixture cool down a bit and then puree using your regular blender.
- Add milk (or coconut milk if vegan) and let the soup simmer for 2 more minutes. Check and adjust salt at this point.
- Pour the soup into serving bowls and serve immediately. Garnish them with some roasted pumpkin seeds.
Nutrition
Calories: 206kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 264mg | Potassium: 1382mg | Fiber: 4g | Sugar: 22g | Vitamin A: 31830IU | Vitamin C: 37.7mg | Calcium: 123mg | Iron: 2.9mg
It is a little last minute, but do I use garlic or ginger for this recipe or both?