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Carrot pumpkin soup in bowls with cream and parsley on top.

Carrot Pumpkin Soup

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Stovetop + blend
  • Cuisine: Australian


This creamy carrot and pumpkin soup is made with celery, paprika and garlic for the BEST flavour. It’s easy to make, has only 7 ingredients and is dairy free + vegan.


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 500g pumpkin (kabocha squash), peeled + diced
  • 350g (about 3 large) carrot, cut into chunks
  • 1/21 teaspoon salt 
  • 1/4 teaspoon pepper
  • 1 teaspoon sweet paprika powder
  • 4 cups/ 1 litre vegetable stock
  • Coconut cream, parsley to serve (optional)


  1. Cut the pumpkin into ½″ thick cubes then roughly dice the carrots, celery and onions. Mince the garlic or grate on a fine microplane.
  2. Heat olive oil in a large pot over medium-high. Add onion, celery and garlic. Sauté for 3-4 minutes, until slightly caramelised.
  3. Add the pumpkin, carrots, paprika, salt, pepper and vegetable stock and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
  4. Remove the soup from heat. Using an immersion blender or high speed blender, blend until smooth.
  5. Serve in bowls with a drizzle of cream and plenty of chopped parsley. Enjoy!


  • Leftover soup can be kept in an airtight container or jar in the fridge for 3-5 days. 
  • Freeze for up to 6 months. Reheat on stovetop or microwave.

Keywords: carrot, pumpkin, soup, dairy free