Pumpkin & Carrot Soup Recipe – Spicy Indian Vegetable Soup

Last Updated on 1 month by Neha Deshmukh

Pumpkin & Carrot Soup Recipe – Spicy Indian Vegetable Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for cozy, comforting recipes that are also packed with flavour. This spicy Indian pumpkin and carrot soup is exactly that. I first made this during a particularly chilly monsoon season, and it instantly became a family favourite. It’s warm, subtly sweet, and has a lovely little kick – perfect for a comforting meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pumpkin soup. We’re taking inspiration from Indian flavours to create something truly special. It’s incredibly easy to make, ready in under an hour, and uses simple ingredients you likely already have in your pantry. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free (more on that later!). It’s a beautiful blend of warmth and spice, and honestly, it just feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 inch ginger, grated
• 1 cup chopped pumpkin (about 200g)
• 2 carrots, chopped
• 1 potato, chopped
• 4 cups water/vegetable broth
• Salt to taste
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• ½ cup milk (about 120ml)
• 2 tablespoons yogurt/heavy cream (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this soup.

• Ginger & Chili Powder: These are the stars that bring the Indian flavour. Don’t skimp on the ginger – it adds such a lovely warmth. And the chili powder? That’s where you control the heat! I usually start with ½ teaspoon and add more to taste.
• Water vs. Vegetable Broth: Using vegetable broth instead of water adds a ton of depth to the soup. If you have it, definitely use it! But water works just fine in a pinch.
• Pumpkin Varieties: In India, we have so many different types of pumpkin! Kaddu is a popular choice, but butternut squash or even Japanese pumpkin (Kabocha) work beautifully. Feel free to experiment with what you can find.
• Milk: Full-fat milk gives the richest, creamiest texture, but you can use any kind you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent – about 5 minutes.
2. Add the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant. Your kitchen should be smelling amazing right about now!
3. Now, toss in the diced pumpkin, carrots, and potato. Pour in the water or vegetable broth and add a generous pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are nice and tender.
4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Be careful when blending hot liquids!
5. Pour the blended soup back into the pot. Stir in the red chili powder and give it a taste. Adjust the seasoning with more salt or chili powder as needed.
6. Serve warm with a dollop of yogurt or heavy cream and some toasted bread for dipping. Seriously, the toasted bread is a must!

Expert Tips

• Don’t be afraid to experiment with spices! A pinch of turmeric or cumin can add a lovely complexity.
• If your soup is too thick, simply add a little more water or broth until it reaches your desired consistency.
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

• My Family’s Secret: My mom always adds a tiny pinch of garam masala at the end. It adds a beautiful warmth.
• Spiced Up: My friend loves to add a little bit of roasted cumin powder for a smoky flavour.
• Extra Veggies: Feel free to throw in other vegetables like sweet potato or butternut squash.

Vegan Adaptation

Making this soup vegan is super easy! Simply substitute the milk with your favourite plant-based milk (almond, soy, or oat milk all work well) and use a plant-based yogurt or cream for garnish.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just make sure the vegetable broth you use is also gluten-free. And of course, serve with gluten-free bread if you’re being extra careful.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ teaspoon of red chili powder.
• Medium: Use ½ teaspoon of red chili powder.
• Hot: Use 1 teaspoon (or more!) of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptation (Navratri/Diwali – using permitted ingredients)

During Navratri, you can skip the potato and use singoda (water chestnut flour) to thicken the soup if needed. For Diwali, feel free to add a touch of cashew paste for extra richness (if allowed during your family’s traditions).

Serving Suggestions

• A dollop of plain yogurt or heavy cream.
• Toasted bread or croutons for dipping.
• A sprinkle of fresh coriander (cilantro) for garnish.
• A swirl of olive oil.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just transfer it to a freezer-safe container and it will keep for up to 2 months.

FAQs

Is this soup suitable for babies/toddlers?

Yes, but reduce or omit the chili powder entirely. Make sure the soup is cooled to a safe temperature before serving.

Can I make this soup ahead of time?

Absolutely! You can make it up to 2 days in advance and store it in the refrigerator. The flavours will actually develop even more overnight.

What kind of pumpkin is best for this recipe?

Butternut squash, Kabocha pumpkin, or Kaddu (Indian pumpkin) all work wonderfully.

Can I use coconut milk instead of dairy milk?

Yes! Coconut milk will give the soup a slightly different flavour, but it’s a delicious alternative.

How can I adjust the thickness of the soup?

Add more water or broth to thin it out, or simmer it for a longer period to thicken it.

What spices can I add for a more complex flavour?

Turmeric, cumin, coriander powder, and garam masala are all great options.