As the leaves turn vibrant shades and a crisp breeze fills the air, there's no better time to savor the comforting embrace of a hearty soup. My Carrot, Pumpkin, and Sweet Potato Soup captures the essence of autumn's bounty in a single bowl. This recipe celebrates the harmonious blend of vibrant orange hues and earthy flavors, making it a perfect companion for chilly evenings and cozy gatherings.
This soup contain orange-colored vegetables. It has a rich flavor and gives off that homey feeling after eating, which is perfect as the weather starts to cool down. I even serve this soup in the Sukkah as it fits the season perfectly!
The orange-colored vegetables are pumpkin, sweet potatoes and carrots. In addition it has onion, and one regular potato in it too. After cooking the soup, you then blend it with an immersion blender to a smooth texture. A simple and easy process! To make the vegetables cook faster, I cut everything into small cubes.
In this recipe, you don’t need to make a puree of the pumpkin before cooking the soup, instead, all of the vegetables are cooked together and then mashed to a unified puree stew soup.
To add more flavor to the soup, I used garlic, turmeric, dry thyme, and of course, salt and pepper. These spices fit well with the pumpkin and sweet potatoes and create a rich, savory soup.
I only bought a piece of pumpkin and used all of it for the soup (this is the common way its sold in Israel). If you have a whole pumpkin then just use ¼ to ½. If it’s a small pumpkin, you can use it all. If you have leftovers then check out some other pumpkin recipes I created.
Another great thing about this soup is that it works really great as baby food! I gave some to my daughter and she loved eating it. Just be sure to check that it’s completely smooth before serving to a baby or toddler.
For garnish, I added some pumpkin seeds as it adds more texture and crunch. Of course, avoid the garnish when serving to a baby or even if you don’t want to garnish. You can also garnish with other types of seeds too or with fresh green herbs.
This soup is warm, comforting, perfectly spiced, and simple to make.
Certainly! While fresh pumpkin adds a delightful depth of flavor, you can substitute canned pumpkin if you're looking for convenience. Just ensure that you're using pure pumpkin puree without any added sugars or spices.
If you prefer a thinner consistency, you can add a bit more boiling water or vegetable broth during the blending stage. On the other hand, if you desire a thicker soup, you can reduce the amount of water used initially.
Absolutely. This soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer-safe bags. To reheat, thaw the soup in the refrigerator overnight and then gently warm it on the stovetop.
Certainly. If you're not a fan of pumpkin seeds or don't have them on hand, consider topping your soup with toasted sunflower seeds, chopped fresh herbs like parsley or chives, a dollop of Greek yogurt, or even a sprinkle of grated cheese for added richness. (Note that it will turn the soup to be dairy and not vegan parve).
Absolutely. This recipe provides a basic seasoning guideline, but feel free to experiment with your favorite herbs and spices. Cumin, nutmeg, or a pinch of cayenne pepper could add interesting twists to the flavor profile.
For a well-rounded meal, pair this soup with a side of crusty bread, a fresh green salad, or a quinoa and roasted vegetable salad. You can also add a protein source like grilled chicken or tofu if you're aiming for a more substantial dish.
Yes, you can use a regular blender. However, be cautious when blending hot liquids. Allow the soup to cool slightly before transferring it to the blender, and blend in batches if necessary. Hold the lid down with a kitchen towel to prevent hot liquid from splattering.
Absolutely. This recipe is entirely plant-based and is suitable for vegan diets. Just ensure that the vegetable oil you use is plant-based as well.
Certainly. Feel free to get creative and add other vegetables that you enjoy. Butternut squash, zucchini, or even bell peppers could complement the flavors nicely.
Other recipes to try:
Make this carrot pumpkin and sweet potato soup today!
As you sip and savor this Carrot, Pumpkin, and Sweet Potato Soup, you'll find yourself transported to a realm of autumnal bliss. Each spoonful is an ode to the season, a celebration of its bounty and the comfort it brings. So, gather your loved ones, create lasting memories, and relish the heartwarming nourishment that this soup offers.
Carrot, Pumpkin & Sweet Potato Soup
- 3 carrots
- 1 piece of pumpkin – approximately 2½ cups of cubed raw pumpkin
- 2 medium sweet potatoes
- 1 potato
- 1 onion
- 4-5 garlic cloves minced
- 2 tablespoon vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon dry thyme
- Salt and pepper by your taste
- 8 cups boiling water
- A handful of pumpkin seeds - optional
- Peel and cut to small cubes the pumpkin, sweet potatoes, carrots, onion, and the potato.
- In a big pot, place the onion with 2 tablespoons of vegetable oil.
- Sautee the onion until it starts changing its color.
- Add the garlic and continue sautéing for 1-2 minutes.
- Add all the vegetables and spices to the pot.
- Add the boiling water.
- Bring to a boil on high.
- Cook 1 hour on low.
- Blend with an immersion blender to a smooth texture.
- Ladle to individual bowls.
- Garnish with pumpkin seeds, if you want.
- Serve, enjoy, and have a happy fall!