For a chilly evening in the fall, this hearty and rich dish for pumpkin carrot soup is irresistible. It’s filled with warm nourishing flavors and boasts with an abundance amount of pumpkin flavor.
Meet my favorite pumpkin carrot soup recipe. This soup is the finest example of a comfort soup since it combines sweet and savory flavors. It’s super hearty soup (thanks mostly to the shredded chicken) yet leads towards the healthy side.
It takes less than an hour to make this rich, hearty soup. Prepared by combining fresh pumpkin of your choice, heavy cream, fresh carrots, and a blend of warm spices. This fall favorite is quick and easy to make.
Best Pumpkin Carrot Soup With Chicken Breast
I take advantage of the abundance of pumpkin and winter squash in the grocery stores during the fall season by creating a variety of dishes, including this pumpkin carrot soup recipe, soup Joumou, pumpkin waffles, and even pumpkin Frappuccino.
As much as I enjoy pumpkin treats, I find that anything that has to do with pumpkin is more appealing to me when it is savory and in the form of soup.
The shredded chicken in this pumpkin carrot soup imparts a chunky texture and an abundance of flavor (thanks to our Jacmel seasoning blend). I frequently serve it on busy evenings, but my family also appreciates it with crusty bread on the side.
Which Pumpkin To Choose For This Soup?
Because it has a more robust flavor and has less water, fresh pumpkin is my go-to choice for this dish. Additionally, if you are in a hurry, you can use pumpkin purée that has been canned.
For this pumpkin carrot soup, you can use any kind of pumpkin that is suitable for eating. Either butternut squash or acorn squash can be used for this recipe. The pumpkin that is used to carve Jack-o’-lanterns for Halloween is not something that I would encourage using. Even while they can be consumed, they do not have a particularly pleasant flavor.
Frequently Asked Question (FAQ)
It depends on your and your preference. There are a lot of nutrients that are contained within the pumpkin skin. Be mindful that pumpkin skin is rough and challenging to cut, I would recommend you use a sharp knife and place the pumpkin on a sturdy surface to avoid slipping away while you cut it.
Pumpkin skin also has beta-carotene, vitamin C, and vitamin E, which are all forms of antioxidants that can be found in it. If you do not wish to peel the entire pumpkin, a great alternative is to cut the pumpkin in half and peel only half of it. This will allow you to avoid peeling the entire pumpkin. You will avoid a great deal of bother and mess as a result of this.
Key Ingredients You’ll need To Make This Soup
In order to prepare this delicious pumpkin carrot soup that is both quick and easy to make, you will need:
Shredded Chicken Breast: For this recipe I used about a 1 pound of boneless and skinless chicken breast.
Fresh Pumpkin – Peeled (if desired) and chopped into large pieces (or purchase it pre-cut).
Onion and garlic – the perfect ingredients to add depth of flavor and an earthy flavor to the soup.
Liquid – Feel free to use vegetable broth or chicken broth instead of water.
Dairy – Although this soup is chunky due to the shredded chicken, the milk helps to make it “creamy” and rich.
How To Make Pumpkin Carrot Soup From Scratch
Lightly season the chicken with salt and pepper. Then cook and shred the chicken breast and set it aside.
Peel (if desired) the pumpkin and carrots in large chunks and set it aside. Then in a large Dutch oven or saucepan, place the peeled pumpkin, carrots, onion, garlic, and water or broth/stock into a pot with heated oil.
Cover the pot and bring to boil. Cook until the pumpkin and the carrots are tender.
Next, transfer the ingredients including the liquid into a high-quality blender, and blend until smooth (or use an immersion blender to blend the ingredients until smooth).
Transfer the blended mixture to the pot and add water, milk / creamer, and season with Jacmel, and add the shredded chicken as well as the chopped spinach. Cover the pot and allow to boil for about 10 minutes. Stir occasionally to avoid sticking at the bottom of the pot.
After 10 minutes, lower the temperature to low and allow to simmer for about 5 minutes. The soup will thicken up.
Ladle soup into bowls, serve warm with crusty bread or grilled cheese.
How To Add Other Ingredients To Pumpkin Soup
Although I find that this pumpkin carrot soup is my favorite soup to make during the fall season, there are a lot of other ways that you may experiment with the flavor profiles. A few suggestions are as follows:
Ginger: When preparing the soup, feel free to add fresh ginger which can be blended with the other ingredients. Or you may add ground ginger – about ½ of a tablespoon.
Curry Seasoning: This can be either Asian curry seasoning or Jamaican Curry seasoning. This will provide depth to the soup.
Pepper: You may also add habanero pepper or Scotch bonnet pepper. But do not break it as it may make the soup too spicy.
Storing and Reheating The Soup
This pumpkin carrot soup may be stored in the refrigerator for four to five days, or it can be frozen for three months; simply thaw it and continue to reheat it using the manner of your choice.
Be mindful that the soup will continue to thicken the longer it sits. If your soup is too thick, just loosen it with a touch of water when reheating.
More Soup & Soup Recipes You’ll Love
Haitian Pumpkin Soup (Soup Joumou)
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Pumpkin Carrot Soup Recipe
Equipment
Ingredients
- Shredded Chicken Breast; We boiled 1 lb. of chicken breast then shredded the chicken.
- 1 Tbsp. Olive Oil
- 1 Pumpkin Cut into chunks About 3 lbs.
- 6 Large Carrots cut into chunks Peeled and cut
- 1 Small Onion; Cut into chunks
- 3 Garlic Cloves
- 2 Heaping Handful Of Baby Spinach; Chopped
- 6 Sprigs Fresh Parsley
- 6 Sprigs Fresh Thyme Sprigs
- Kosher Salt To Taste
- Ground Black Pepper To Taste
- 2 Tbsp. Tomato Paste
- ½ Cup Heavy Cream
- 2 Tbsp. Olive Oil
- 6 Cups Water Or Stock; Divided plus 1-2 cups
- 2 Tbsp. Jacmel Seasoning
Instructions
- Lightly season the chicken breast with salt and pepper. Then cook the chicken and shred the chicken breast. Set the chicken aside. Next, peel (if desired) the pumpkin and carrots in large chunks and set it aside. Then cut the onions into chunks. Then in a large Dutch oven (saucepan or large pot), place the peeled pumpkin, carrots, onion, garlic, and water or broth/stock into a pot. Cover the pot and bring it to boil. Cook until the pumpkin and the carrots are tender. Next, transfer the ingredients including the liquid into a high-quality blender, and blend until smooth (or use an immersion blender to blend the ingredients until smooth).
- In the same large pot, add the olive oil, then add the chicken, the Jacmel Seasoning, tomato paste, and baby spinach. Stir well to combine, then add the creamer. Mix well. Then add the blended pumpkin mixture. Add water (IF the soup is too thick) and stir. Adjust the seasoning to your taste. Cover the pot and allow to boil for about 10 minutes. Stir occasionally to avoid sticking at the bottom of the pot. After 10 minutes, lower the temperature to low and allow to simmer for about 5 minutes. The soup will thicken up. Ladle soup into bowls, serve warm with crusty bread.
Tiffany says
This is perfect for my upcoming Halloween luncheon. I wonder though how did you brown the outside of the pumpkin and what did you garnish with? Chopped pistachios? I would like to serve it out of the pumpkin-
super cute.
Mirlene says
Hello Tiffany and thank you. I browned the pumpkin by cooking it in the oven. Simply drizzle the pumpkin with olive oil. lightly season with salt to taste (and pepper). Place the pumpkin on a cookie tray face down and transfer it to the oven at 350 degrees. Bake for about 20-25 minutes. But be sure to check it periodically for doneness. The smaller pumpkins cook and brown faster. Hope this helps!
Kristen says
I know it’s heretical but is it possible to use canned pumpkin?
Mirlene says
Hi Kristen! Good question and yes, you can use canned pumpkin puree. Be mindful that the flavor may alter. But canned pumpkin will work.
Kerri says
This is such a cool recipe! I’ve never heard of this before and I love french food so I can’t wait to try this when the weather starts to cool down. Saving in my cookbook as we speak!
Deb says
A definite keeper. I made just one substitution and used non-dairy heavy cream. It was perfectly Fall!
Nathan says
I love this soup, so warm and comforting! Absolutely perfect now that fall weather is starting to make an appearance. I’ll definitely be making this again!
Janessa says
This looks delicious! Definitely keeping it in mind for the fall. And I love your pictures in the pumpkins- so cute.
Mirlene says
Thank you so much, Janessa!
Sisley White - Sew White says
This flavour combination sounds amazing! I can’t wait to try it.
Shadi Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe
Mirlene says
Thank you, Shadi!
Andrea says
What vibrant and beautiful colors. Loving all the flavors in this soup too.
Mirlene says
Thanks, Andrea!
Toni says
I love the combination of pumpkin and carrot! So comforting!
Mirlene says
Thank you, Toni!
Amanda Wren-Grimwood says
Gorgeous colours and the combination of carrot and pumpkin sounds amazing. Can’t wait to try this one!
Mirlene says
Hope you enjoy it Amanda. Thank you.
Traci says
So easy, so delicious, and perfect for the season! We plan to eat this often. Thanks for sharing 🙂
Mirlene says
Very much so. Thank you.