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Roasted Pumpkin and Carrot Soup

Roasted Pumpkin and Carrot Soup

Immunity boasting Vegan Roasted Pumpkin and Carrot Soup | How to make Dairy Free Roasted Pumpkin and Carrot Soup with Coconut Milk, Turmeric and Fresh Ginger
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Prep Time 15 mins
Cook Time 50 mins
Total Time 55 mins
Course Soups
Cuisine International
Servings 2 bowls


  • Oven/OTG
  • Baking Tray
  • Peeler
  • Knife
  • Pan/Kadhai
  • Ladle


  • 250 gm Pumpkin or 1½ Cups cut in cubes
  • 2-3 Orange Carrots or 1 Cup cut in cubes
  • 1 Red Onion(Medium)
  • 5-6 Garlic Cloves
  • 1" Fresh Ginger
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder/Smoked Paprika or Chilli Flakes(use as required)
  • 1-2 tbsp Olive Oil you can also use EVVO
  • ¼-½ Cup Coconut Milk or any plant based cream or milk (cashew cream/milk)
  • ½-1 Cup Vegetable Stock/Water or as required


  • Firstly wash nicely and cut the pumpkin and carrots into cubes.
  • Roughly chop the onions, do not chop to very finely as bits will be over roasted.
  • Take a baking tray and transfer the pumpkin and carrot cubes on it.
  • Add garlic cloves, onions, olive oil, turmeric powder, red chilli powder/chilli flakes and salt and spread it on the tray.
  • Roast in preheated oven for 30 mins at 200 °C or 400 °F. Once the veggies are roasted, check pumpkin and carrots with a knife/fork. It should be soft. Cool it completely.
  • Then in a high speed blender add ginger and roasted vegetables and blend to fine puree.
  • Add ½-1 cups of vegetable stock or as required in the pan and heat it on medium flame.
  • Add soup puree. For 1 Cup puree, add ¾ cup water and ½ cup coconut milk.
  • Then add 1/4-1/2 cup of coconut milk stir it and cook for another 2-3 mins.
  • Add red chilli powder, adjust the salt and any other seasoning if using in the recipe. Skip Red chilli powder and add freshly ground pepper if you want to avoid red chilli powder.
  • Garnish with toasted pumpkin seeds/peanuts or croutons and enjoy the warm nourishing soup.


The recipe is adaptable and your can add the ingredients as per the people your are making. The whole batch gives 2 cups of puree, which is sufficient to make soup for a family of 4.
Adjust the water/veg stock content as per how thick and creamy you want your soup.
You can also store the puree and use a small batch to make soup. For 1 Cup puree, add 3/4 cup water/veg. stock and 1/4-1/2 cup coconut milk. This measurement gives soup for 2 people.
Do I need to peel Pumpkin for the soup recipe
If the peel is soft like in the green pumpkin your use it in the recipe. After roasting the peel becomes soft and will easily blend in the puree. If the peel is hard then peel it as the bits of hard peel will spoil the texture of the soup.
Flavour Variations for Easy Pumpkin and Carrot Soup
    • Give Thai touch to your soup, add some Red Thai Curry Paste.
    • A tsp of Curry Powder, adds to the spicy Indian flavour.
    • Basil pesto is another favourite topping to add the Italian flavour.
    • Smoked Paprika with coriander and cumin powder adds another lightly spiced flavour to the creamy soup.
Storing the Roasted Pumpkin and Carrot Soup
  • You can store the roasted pumpkin and carrot puree and make soup afterwards. The puree also stays good for 4-5 days when refrigerated and about a month in freezer.
  • The soup stays good for 4-5 days when refrigerated. You can freeze it for a month. Thaw in the refrigerator before reheating it. Add water/veg stock if it is too thick. There can be a slight change in the texture of the soup but it will still taste good in taste. I have frozen it for a maximum of 15 days and it tasted as good as the fresh one.
If there are no Vegan or Dairy Limitations then you can also add dairy cream instead of plant based cream or coconut milk.
Skip carrots to make only Roasted Pumpkin Soup.
Keyword Pumpkin, Pumpkin and Carrot Soup, Roasted Pumpkin and Carrot Soup, Soups, Vegan Recipes, Vegetarian Soups
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