💡 Recipe Highlights
- •The Soup: Ultra-creamy pumpkin soup packed with potatoes, carrots, and cozy warming spices like ginger and curry powder.
- •How It’s Made: Chopping, sautéing, simmering, and blending all happen right in your Thermomix® for minimal effort and easy cleanup.
- •Time-Saving Tip: Hokkaido pumpkin (red kuri squash) doesn’t even need to be peeled, making prep work a total breeze!
Pumpkin soup with potatoes and carrots: This cozy, comforting soup is absolute perfection for chilly days and easy weeknight dinners, and it is bursting with warm, delicious flavor.
With its rich, velvety texture, subtle squash flavor, and natural sweetness from the carrots, you’re going to fall in love with every single spoonful.
In my simple, step-by-step recipe, I’ll show you just how fast and effortless it is to whip up a batch of incredible homemade pumpkin potato carrot soup from scratch.
This Pumpkin, Potato, and Carrot Soup is:
- A cozy, delicious fall starter that’s deeply comforting and warming.
- Super easy to whip up with just a handful of basic kitchen staples.
- Packed with vitamins and fiber, making it a wholesome and healthy choice.
- Totally customizable so you can tweak the seasonings to match your taste.
- A fantastic way to use up leftover pumpkin, squash, or potatoes.
- Pure comfort food in a bowl, featuring amazing flavor and a velvety texture.
- A total family favorite that even picky eaters and kids will love!
My Top Tips for the Best Pumpkin Soup
Stick with fresh ingredients: Pick fresh, ripe pumpkin (or squash), potatoes, and carrots for the absolute best flavor payoff.
Feel free to build extra depth by adding aromatics like garlic, onion, paprika, and cozy herbs like fresh thyme or rosemary.
Don’t skip the toppings! Garnish your bowl with fresh herbs like parsley or chives, toasted pumpkin seeds, or a drizzle of good olive oil for added texture and richness.
Let the soup rest for a few minutes before serving—this gives all those incredible flavors a chance to fully meld together!
Can You Make This Soup Ahead of Time?
Yes, absolutely! This pumpkin, potato, and carrot soup is fantastic for meal prep and stores super well.
Once it’s cooked, simply let it cool down and transfer it to an airtight container in the fridge.
It will stay fresh and delicious for about 3 to 4 days.
If you want to keep it around longer, you can easily freeze it in individual portions.
When you’re ready to eat, just warm it back up and enjoy!
Just a quick heads-up: the texture might change slightly after freezing, but giving it a good stir while reheating brings it right back together.
Frequently Asked Questions About Pumpkin Soup
Ingredients for Pumpkin Soup with Potatoes and Carrots
- 1.3 lbs (600 g) Hokkaido pumpkin (or Kabocha squash)
- 7 oz (200 g) potatoes (Yukon Gold work great)
- 3.5 oz (100 g) carrots
- 1 yellow onion
- 1 tbsp butter (about 20-30 g)
- 3 cups (700 ml) water
- 3/4 cup (200 ml) heavy cream
- 1/2 tsp ground ginger
- 1 tsp curry powder
- Salt and black pepper, to taste
- A pinch of freshly grated nutmeg
Note: You’ll find the exact ingredient quantities and full step-by-step instructions further down in the recipe card.
How to Make Pumpkin Soup with Potatoes and Carrots
Instructions:
First, peel and quarter the onion. Add it to the mixing bowl and chop for 3 sec / Speed 6. Scrape down the sides of the bowl with the spatula and repeat.
Next, add the butter and sauté for 3 min / 250°F (120°C) / Speed 2.
Meanwhile, wash and cut the pumpkin in half. Scoop out the seeds and cut the flesh into rough cubes.
Pro Tip: Hokkaido pumpkins (Red Kuri squash) don’t need to be peeled! Just trim off any extra tough or woody spots on the skin, scoop out the seeds, and you’re good to go.
Peel, rinse, and cube the potatoes. Peel the carrots, trim the ends, and chop into pieces.
Add the potato, carrot, and pumpkin pieces to the mixing bowl and chop for 10 sec / Speed 8. Scrape down the sides of the bowl with the spatula.
Add the water, 100 g heavy cream, ground ginger, and curry powder, then cook for 15 min / 100°C (212°F) / Speed 1.
Finally, add the remaining heavy cream, season to taste with salt, pepper, and nutmeg, and puree for 30 sec (gradually increasing) from Speed 5 to 10.
Ladle into bowls, garnish with a drizzle of pumpkin seed oil, crunchy pumpkin seeds, and fresh parsley, and serve.
Alternatively, serve topped with a dollop of crème fraîche and a dash of nutmeg.
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions down in the recipe card below.
The listed prep and cook times are an average estimate.
If you loved this quick recipe for pumpkin soup with potatoes and carrots, you might also enjoy my cozy homemade chicken soup! 🙂
Happy cooking,
Christoph
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Pumpkin, Potato, and Carrot Soup
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Zutaten
- 600 g Hokkaido pumpkin (or Red Kuri squash)
- 200 g Potatoes
- 100 g Carrots
- 1 Onion
- 1 tbsp Butter 20-30 g
- 700 ml Water
- 200 ml Heavy cream
- ½ tsp Ground ginger
- 1 tsp Curry powder
- Salt and black pepper
- Ground nutmeg
Zubereitung
- First, peel and quarter the onion, place it in the mixing bowl, and chop 3 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Next, add the butter and sauté 3 min / 120°C / speed 2.
- Meanwhile, wash and halve the pumpkin, scoop out the seeds, and roughly chop the flesh into cubes.
- Note: Hokkaido pumpkins don’t need to be peeled! Just trim off any tough stem or root ends and discard the seeds.
- Peel, wash, and cube the potatoes. Peel the carrots, trim the ends, and dice them up.
- Add the potato, carrot, and pumpkin pieces into the mixing bowl and chop 10 sec / speed 8. Scrape down the sides of the bowl with the spatula.
- Add the water, 100 g of the heavy cream, ground ginger, and curry powder, then cook 15 min / 100°C / speed 1.
- Finally, stir in the remaining heavy cream, season to taste with salt, pepper, and nutmeg, and purée 30 sec / gradually increasing speed from 5 to 10 until silky smooth.
- Ladle into warm bowls, garnish with a drizzle of pumpkin seed oil, toasted pumpkin seeds, and fresh parsley, and serve!
- Alternatively, serve topped with a generous dollop of crème fraîche and a pinch of ground nutmeg.
Notes
- For a bright, fruity twist, swap out about 200 ml of the water for fresh orange juice.
- Feel free to substitute coconut milk for the heavy cream if you want to keep it dairy-free!
Pumpkin, Potato, and Carrot Soup
Click stars to rate now
Zutaten
- 600 g Hokkaido pumpkin (or Red Kuri squash)
- 200 g Potatoes
- 100 g Carrots
- 1 Onion
- 1 tbsp Butter 20-30 g
- 700 ml Water
- 200 ml Heavy cream
- ½ tsp Ground ginger
- 1 tsp Curry powder
- Salt and black pepper
- Ground nutmeg
Zubereitung
- First, peel and quarter the onion, place it in the mixing bowl, and chop 3 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Next, add the butter and sauté 3 min / 120°C / speed 2.
- Meanwhile, wash and halve the pumpkin, scoop out the seeds, and roughly chop the flesh into cubes.
- Note: Hokkaido pumpkins don't need to be peeled! Just trim off any tough stem or root ends and discard the seeds.
- Peel, wash, and cube the potatoes. Peel the carrots, trim the ends, and dice them up.
- Add the potato, carrot, and pumpkin pieces into the mixing bowl and chop 10 sec / speed 8. Scrape down the sides of the bowl with the spatula.
- Add the water, 100 g of the heavy cream, ground ginger, and curry powder, then cook 15 min / 100°C / speed 1.
- Finally, stir in the remaining heavy cream, season to taste with salt, pepper, and nutmeg, and purée 30 sec / gradually increasing speed from 5 to 10 until silky smooth.
- Ladle into warm bowls, garnish with a drizzle of pumpkin seed oil, toasted pumpkin seeds, and fresh parsley, and serve!
- Alternatively, serve topped with a generous dollop of crème fraîche and a pinch of ground nutmeg.
Notes
- For a bright, fruity twist, swap out about 200 ml of the water for fresh orange juice.
- Feel free to substitute coconut milk for the heavy cream if you want to keep it dairy-free!
