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

Scale

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