Pumpkin and Carrot Soup

Fragrant, creamy and packed full of veggies! The whole family will love this winter warmer.

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15 mins
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45 mins
Pumpkin and Carrot Soup.jpg


  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, pumpkin and carrots and cook until vegetables are softened, about 8 minutes.

  2. Pour in stock and add thyme, salt and pepper to the pot. Bring to a boil then reduce heat to low and simmer for 15-20 minutes or until vegetables are very tender.

  3. To make roasted pumpkin seeds, preheat oven to 190°C. Place pumpkin seeds on a baking sheet and drizzle with olive oil. Bake for 10 minutes or until golden brown.

  4. Once vegetables are cooked, blend soup using an immersion blender until creamy and smooth. Stir in cream. Serve in individual bowls topped with roasted pumpkin seeds and enjoy! 


  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 2 cloves garlic, minced  
  • 2 cups cubed pumpkin 
  • 3 carrots, peeled and chopped  
  • 4 cups vegetable stock
  • 1/2 cup thickened cream
  • 1 teaspoon dried thyme 
  • Salt and pepper to taste  
  • For the roasted pumpkin seeds: 
  • 2 cups raw pumpkin seeds, rinsed and drained 
  • 2 tablespoons olive oil 
Pumpkin and Carrot Soup.jpg

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