This scrumptious belly warming pumpkin and carrot soup is the perfect way to load your body up with cold and flu fighting superfoods like turmeric, garlic and ginger when the cold weather hits. Super thick and creamy without the need for heavy cream it makes the perfect midweek winter warmer.
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Glowing Pumpkin and Carrot Soup
I thought I was going to miss out on pumpkin season last year when I decided to spend Fall in Australia instead of the U.S (how could I – it’s the best season of them all??).
But a quick trip to a local market in Tasmania soon quelled my fears, and we found they had pumpkins galore still available.
My mum didn’t quite share my excitement at the prospect of a huge pumpkin given the unseasonably warm weather, but she certainly wasn’t complaining about all the lovely pumpkiney goodness we enjoyed following my purchases.
First up: Pumpkin and Carrot Soup with fresh crusty bread.
What Do We Need For Pumpkin and Carrot Soup?
Making pumpkin and carrot soup from scratch really is a breeze.
But I have to say, you absolutely have to roast the veggies first. Roasting the veggies really does intensify the flavor and makes that little bit of extra effort definitely worth the while.
It also helps to make the soup super (haha) creamy, without the need for any actual cream to be added.
Unintentional vegan pumpkin soup coming your way!
Grab the following ingredients and be on your merry way:
- brown onion
- ground turmeric
- dried red lentils
- vegetable stock
- fresh thyme
- freshly grated ginger
- Greek style natural yogurt to serve (use coconut yogurt if you want to keep it vegan)
What Makes This Soup Glowing?
The addition of the garlic, ginger and turmeric kicks the flavour up a notch from the traditional pumpkin and carrot soup, whilst making the bowl even more nourishing and healing for the body.
Hence the Glowing.
Swirl a little bit of natural greek yoghurt on top, or substitute with some cashew cream if you want to go the vegan route. Either way your body will be glowing from the inside out for days to come.
Looking for more soups to warm your belly? Check these out:
Anything Else I Need To Know?
If you don’t finish all the soup in one setting it keeps well in an airtight container in the fridge for a couple of days and reheats well.
Alternatively store in the freezer for around 2 months. Thaw before reheating on the stovetop or in the microwave.
Glowing Pumpkin and Carrot Soup
- 1 medium brown onion cut into thin wedges
- 3 cloves garlic sliced
- 5 large carrots roughly chopped
- 300 g kent pumpkin seeded, peeled and cut into 3cm chunks
- 2 tbsp avocado oil or extra virgin olive oil
- 1 tsp ground turmeric
- sea salt and pepper to taste
- 1 cup dried red lentils
- 1.5 L vegetable stock
- 8 sprigs fresh thyme
- 2 tsp freshly grated ginger
- Greek style natural yogurt to serve
- Preheat oven to 400F
- Arrange onion, garlic, carrots and pumpkin on a baking tray. Add oil and turmeric and toss well to coat
- Roast vegetables for 25 minutes or until tender
- While vegetables are roasting pop the lentils, stock, thyme and ginger into a large heavy-based saucepan. Cover with a lid and bring to a simmer over a medium heat. Once simmering, remove the lid and cook uncovered for about 30 mins, or until lentils are tender
- Once vegetables are roasted, add them to the cooked lentil mixture and simmer for another 5 mins
- Use an immersion blender to blend the soup to a consistency of your liking. Alternately, puree in batches in a blender
- To serve ladle the soup into a bowl, season and top with a dollop of yogurt
If you enjoyed this recipe then you might want to try these:
- Instant Pot Broccoli Cheese Soup
- Tortellini Soup For The Soul
- Rustic One Pot White Bean and Sausage Soup
- Oven Roasted Chicken in Immunity Boosting Broth
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3