Pumpkin Carrot Soup Recipe

Pumpkin Carrot soup in white bowl with grilled cheese on the side

This easy Pumpkin Carrot Soup recipe (soup joumou) is one you’ll definitely want on hand! Thick and creamy while still super healthy, it’s a foolproof dish for any frosty fall evening.

Course Main Course

Cuisine American, French, Haitian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 724kcal

Author Savory Thoughts

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.

Video

Notes

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Calories are estimated per serving.

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Nutrition