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Creamy Pumpkin Carrot Soup



Gluten Free

Sugar Free


You will need:

  • 1 medium pumpkin, seeds removed and peeled and cubed

  • 2 potatoes, peeled and roughly cubed

  • 3 carrots, peeled and roughly cubed

  • 1 red onion, peeled and roughly chopped

  • pinch of salt

  • ½ tsp turmeric

  • 1 tbsp olive oil

  • 1 tsp grated ginger

  • 1/2 cup vegetable broth (you can also use the water, that you cooked the vegetables in)

  • 1 clove of garlic, finely chopped

  • ¼ tsp nutmeg

  • ¼ tsp smoked paprika

  • pepper

  • 1 cup of plant milk (almond, cashew, soy or rice milk)

How to make it:

  1. Preheat oven to 180 C° and line a baking tray with parchment paper.

  2. Chopp Pumpkin into medium pieces and toss in 1 tbsp olive oil.

  3. In a medium pot boil 2 cups of water. Add potato, onion, and carrot and cook for about 20 min or until both potatoes and carrots are soft.

  4. Place the Pumpkin onto the baking tray and bake for 30-40 min. The pumpkin should have a nice golden color when done.

  5. Once done baking/cooking, let the pumpkin, carrots, potatoes and onion cool for a few minutes and then add all vegetables to a blender and puree until smooth. You can also use a hand blender for this.

  6. Add the ginger and garlic and the vegetable broth to the blender and blend for a few seconds to combine well.

  7. Transfer the soup to a big pot and add 1 cup of plant-based milk. Stir until well combined and simmer on medium heat for 10 min.

  8. Season with a pinch of salt, ¼ tsp nutmeg, ¼ tsp smoked paprika, ½ tsp turmeric and pepper. Let the soup simmer for another 5 min so the flavors can fully develop.

  9. Serve in a soup bowl and garnish with some fresh herbs and pepper.


Makes 4-5 servings



Hi there! I'm Kimberley Krieger, holistic health coach, and passionate chef.

Don't forget to tag

me on social media @kimberleykrieger when making one of my dishes. I love seeing your versions! Hope you enjoy recreating this delicious recipe. 


Lots of love, 



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