spicy pumpkin and carrot soup in a bowl, with light blue napkin and wood board beneath, small pumpkin on the left side

Spicy Pumpkin and Carrot Soup

Course: Soup
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: The Petite Cook
Bursting with flavor, this heart-warming Spicy Pumpkin and Carrot soup is naturally vegan, gluten-free, dairy-free and can be cooked in 4 ways, including pressure cooker!
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  • 2 tbsp extra-virgin olive oil
  • 1 large white onion, chopped
  • 3 carrots, peeled and finely cubed
  • 800 gr pumpkin, peeled and finely cubed (28 oz)
  • 1 tsp fresh ginger, grated
  • 2 fresh thyme sprigs, teared
  • sea salt and black pepper to taste
  • 1 liter hot vegetable stock (4 cups)

For the spice mix:

  • 1/4 tsp ground nutmeg
  • 1/2 tsp sumac
  • 1/4 tsp ground coriander
  • 1/2 tsp hot paprika powder (optional)
  • 1/4 tsp turmeric

To serve:

  • vegan sour cream
  • fresh cilantro


  • In a small bowl, combine all the spices together and set aside until needed.
  • Heat the olive oil in a large pot over medium high heat. Add in onion, carrots and pumpkin, followed by thyme and spice mix. Sauté for 10 mins or until the vegetables begin to soften, then season to taste.
  • Pour the stock and simmer for 10-15 mins, or until the veggies are cooked through.
  • Turn off heat. Allow the vegetables to cool slightly, and remove one cup of stock from the pot. Transfer to a blender or food processor, and blend until smooth, adding set aside stock if necessary, until reaching desired consistency.
  • Top with vegan sour cream and freshly chopped cilantro, and serve.
  • Store leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.


Originally published in September 2016, updated with new words in post and improved recipe