When the leaves start tumbling and there’s a chill in the air, nothing soothes quite like a warm bowl of Pumpkin Carrot Soup. This comforting dish is creamy, naturally sweet, and hearty enough to please even the hungriest family member. Growing up on a Texas farm, I learned that a good soup wasn’t just food—it was a hug in a bowl. And let me tell you, this one is about as huggable as it gets.
Table of Contents
Why You’ll Love This Pumpkin Carrot Soup
- It’s healthy yet indulgent: Creamy without being heavy.
- Perfect for busy families—easy prep, and it makes a big batch.
- Kid-approved: Even picky eaters can’t resist the sweetness of carrots and pumpkin.
- Makes your kitchen smell like autumn in a pot.
If you’re a pumpkin lover, you might also enjoy my Thai Pumpkin Curry or this reader-favorite Turkey Pumpkin White Bean Chili.
What Does Pumpkin Carrot Soup Taste Like?
Imagine velvety pumpkin blended with sweet carrots, balanced by garlic, herbs, and a whisper of cream. It’s both comforting and refreshing—like your favorite fall sweater in edible form. The shredded chicken adds protein and heartiness, turning a simple soup into a full meal.
Ingredients You’ll Need for Pumpkin Carrot Soup
Here’s what you’ll need to bring this cozy dish to life:
- Shredded Chicken Breast – About 1 lb., cooked and shredded for protein.
- Pumpkin – Around 3 lbs., peeled and cubed.
- Carrots – 6 large ones, peeled and chunked.
- Onion & Garlic – Flavor base of the soup.
- Baby Spinach – For a pop of green and added nutrition.
- Herbs – Fresh thyme and parsley make it fragrant.
- Tomato Paste & Jacmel Seasoning – Depth and richness.
- Heavy Cream – Adds the luscious finish.
- Stock or Water – The base to bring it all together.
- Olive Oil, Salt & Pepper – Essentials for flavor balance.
Pro tip: fresh pumpkin is wonderful, but canned pumpkin puree can be a lifesaver if you’re short on time.
(See also: Creamy Pumpkin Chicken Soup Delight for another hearty, seasonal recipe.)
How to Make Pumpkin Carrot Soup (Step by Step)
- Cook the chicken – Season lightly, boil, and shred. Set aside.
- Prepare the veggies – Peel and cut pumpkin, carrots, onion, and garlic into chunks.
- Boil until tender – Simmer veggies in stock until fork-soft.
- Blend until smooth – Transfer to a blender or use an immersion blender.
- Build flavor – In your Dutch oven, sauté chicken with seasoning, tomato paste, spinach, and cream. Stir in the blended pumpkin mixture.
- Adjust consistency – Add extra stock if it’s too thick. Simmer 10–15 minutes.
- Taste & season – Salt, pepper, and herbs to finish.
- Serve warm – Ladle into bowls, pair with crusty bread, and dig in.
Tips and Tricks for Perfect Pumpkin Carrot Soup
- Skip peeling: If your pumpkin skin is tender, leave it on—it softens beautifully.
- Blender shortcut: Use an immersion blender right in the pot to cut down cleanup.
- Freezer-friendly: Freeze in portions; just leave the cream out until reheating.
- Herb swap: Don’t have thyme? Try rosemary or sage for a woodsy flavor.
- Make it vegetarian: Skip the chicken and add chickpeas for protein.
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: 2–3 months (without cream). Add cream after reheating for best texture.
FAQs About Pumpkin Carrot Soup
Can I make this in a slow cooker?
Yes! Cook veggies and broth on low for 6–7 hours, then blend and finish with cream.
Can I use canned pumpkin?
Absolutely—it works beautifully and saves time.
What if my soup is too thick?
Simply add more stock until it reaches your desired consistency.
Conclusion
This Pumpkin Carrot Soup is more than just dinner—it’s the kind of recipe that brings everyone to the table. It’s hearty, wholesome, and perfect for those chilly nights when you just need something cozy.
So grab your pot, pick up a pumpkin, and give it a try. I’d love to hear how it turns out for you—don’t forget to leave a comment or share your version with me!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Pumpkin Carrot Soup – Quick, Easy & Delicious Family Favorite
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This easy Pumpkin Carrot Soup recipe (Soup Joumou) is thick, creamy, and full of nourishing ingredients. A comforting dish with Haitian and French influences—perfect for chilly fall evenings and made even heartier with shredded chicken and spinach.
Ingredients
- 1 lb shredded chicken breast (cooked and shredded)
- 1 tablespoon olive oil
- 1 pumpkin (about 3 lbs), peeled and cut into chunks
- 6 large carrots, peeled and cut into chunks
- 1 small onion, cut into chunks
- 3 garlic cloves
- 2 heaping handfuls of baby spinach, chopped
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 6 cups water or stock, divided, plus 1–2 cups more if needed
- 2 tablespoons Jacmel seasoning
Instructions
1. Lightly season the chicken breast with salt and pepper. Cook the chicken, shred it, and set aside.
2. Peel and chop the pumpkin and carrots into large chunks. Cut the onions into chunks as well.
3. In a large Dutch oven, add the pumpkin, carrots, onion, garlic, and 6 cups of water or stock. Cover and bring to a boil. Cook until pumpkin and carrots are tender.
4. Transfer everything—including liquid—to a high-powered blender and blend until smooth (or use an immersion blender).
5. In the same pot, heat olive oil. Add shredded chicken, Jacmel seasoning, tomato paste, and chopped spinach. Stir to combine.
6. Add the heavy cream and mix well, then pour in the blended pumpkin mixture.
7. Add more water if soup is too thick. Adjust seasoning to taste.
8. Cover and boil for about 10 minutes, stirring occasionally. Reduce heat and simmer for another 5 minutes.
9. Serve warm with crusty bread if desired.
Notes
If the soup thickens too much, simply stir in more water or broth to reach desired consistency.
To make this vegetarian, omit the chicken and use vegetable broth.
Jacmel seasoning adds authentic Haitian flavor—substitute with your favorite Creole or all-purpose seasoning blend if needed.
This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, French, Haitian
Nutrition
- Serving Size: 1 serving
- Calories: 724
- Sugar: 30g
- Sodium: 1014mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 102g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 34mg
Keywords: Pumpkin Carrot Soup Recipe, soup joumou, Haitian pumpkin soup, fall soup recipe, creamy soup with chicken
