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Pumpkin Carrot Soup with Ginger

Pumpkin carrot soup with ginger is a healthy, wonderfully satisfying and comforting winter treat with its warming sunny colour.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: World
Servings: 3 to 4 servings
Author: Padma


  • 1 Tablespoon olive oil
  • 1 shallot peeled and chopped
  • 1 green chilli minced
  • 1 clove garlic minced
  • ½ an inch ginger minced
  • 300 grams pumpkin washed and diced You need not peel if it is organic one
  • 1 large carrot washed peeled and diced
  • 1 cup low fat milk optional, but then adjust water accordingly
  • 1 cup water
  • 2 Tablespoon chopped coriander
  • 1 tablespoon finely chopped chives
  • Required salt and pepper for seasoning


  • Heat oil in a saucepan over medium-high heat, toss in the shallot, ginger, garlic and green chilli and stir till they turn translucent.
  • Now add pumpkin and carrot. Close the lid Cook for a few minutes, until they begin to soften.
  • Next, add one cup of milk and a cup of water.
  • Bring it to a simmer, boil for 5 minutes and turn off the heat.
  • Puree the soup using an immersion hand blender, a food processor or blender until smooth.
  • Season to your taste with salt and pepper and serve hot with a bread of your choice.
  • Give the soup an extra ginger kick by grating some fresh ginger over the bowls just before serving.


All seasoning and spices can be adjusted to your taste.
You can avoid milk if you do not like it. You can substitute with yoghurt or totally avoid milk and yoghurt. Adjust water accordingly.
At the end, add half cup of orange juice to give it a twist, it tastes awesome.
You can also add half a cup of coconut milk and spice it up with half teaspoon of curry powder and bring it to a boil to give it a Thai taste.
In addition, you can top the soup with toasted pumpkin seeds for a nice crunch and presentation benefits (unfortunately I don’t have them today;-)).