This pumpkin and carrot soup is becoming a basic in my kitchen. I love to make amount for two so I can store one frozen or vacuum sealed and eat it the next week.

The special touch comes with the spices but, specially, with the roasted vegetables that give the soup a delicious and toasty taste.

I’ve tried the soup with water, bone broth and vegetable broth and, I must say, the best one is the water one as it doesn’t hide the flavour of the pumpkin.

It’s super easy to prepare and super healthy and it’s the best meal for those winter days that are almost here. So if you cook it, let me know and tag me in Instagram because I get super excited!

(English) Creamy & Spicy Pumpkin Soup

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2
  • Level: 2 bowls


  • 600 grams pumpkin (cut in big pieces)
  • Coconut Yogurt
  • Nutmeg
  • Cumin
  • Ginger
  • Pepper
  • Salt
  • A dash of olive oil
  • 300 milliliters water or broth
  • 2 carrots
  • 1 small red onion
  • Pumpkin Seeds


  1. Put the pumpkin, onion and carrot into a baking tray and add salt and pepper to taste and a dash of olive oil.
  2. Bake for 40 minutes at 200C/ 400F.
  3. Take of the oven and put it into a blender. Add the water or broth and blend until you get a cream.
  4. Add salt, pepper and spices to taste and little by little. Blend again to mix it and serve with a spoon of coconut yogurt, some pumpkin seeds and a dash of olive oil.


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