Discover this delicious, thick carrot pumpkin soup that's incredibly easy to prepare at home. With Halloween around the corner, it's the perfect time to embrace pumpkins. Not feeling this one? Check out my other hearty soup recipes.
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As a busy parent, I've learned that wrestling with a whole pumpkin isn't worth the hassle. Instead, I grab pre-cut organic pumpkin pieces from Albert Heijn. It saves time and keeps things simple—perfect for family life.
This approach frees up time for what matters, without sacrificing flavor. Cooking should be enjoyable, quick, and nutritious, right? In our home, soup is a weekly staple—the kids love it, and it's filling enough for dinner. Pair it with bread if needed, but trust me, it's plenty on its own.
I experimented with this recipe, adding a unique twist via the toppings. My teens weren't fans at first, so I served them separately. Still, it elevated the soup—definitely give it a try!
Start by chopping the carrots. Toss them with the pumpkin pieces, olive oil, garlic, salt, and pepper in a bowl. Roast at 180°C for 30 minutes, stirring halfway to avoid burning.
You could boil them instead, but roasting enhances sweetness and depth—trust me, it's worth it.
Meanwhile, finely chop onion, peeled ginger, and deseeded chili. Sauté gently in a large pot with butter or olive oil for a rich base.
Tip: Handle the chili by the outside to avoid eye irritation later! 😉
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After roasting, add veggies to the pot with onion mixture. Stir, pour in water and stock cubes, then simmer for 10 minutes.
Roast pumpkin seeds in olive oil (add garlic if desired). Grill the goat cheese balls.
Puree with an immersion blender, season to taste. Soup's ready!
Prefer video? Watch my step-by-step here:
This soup has a lovely chunky texture—stir well before serving to distribute it evenly.
Top with roasted pumpkin seeds and grilled goat cheese balls. Delicious!
Enjoy your meal!
More seasonal soups:
