I make this creamy ginger pumpkin carrot soup every fall! It’s loaded with flavor from simple ingredients that you probably have in your pantry right now! Vegetarian and gluten-free.
It’s pumpkin season, finally!
Can I get a woot woot?!
Sorry, I know I’m corny but it’s exciting! If you don’t get excited about the little things then everyday life is dull. So, yes, I choose to get excited about ginger pumpkin carrot soup.
I decorated our front porch with hay bales, mums, pumpkins, and a silly-not-spooky scarecrow, and made for dinner last week in preparation for all things pumpkin this week! I have to start Travis out slow and close to Halloween otherwise, he’ll be over it real quick. If it was up to me, I’d be eating ginger pumpkin carrot soup from September to November!
Have you been doing any fun fall-inspired activities? I’ve got a whole list of our favorite fun fall activities if you’re in the Tampa Bay area! We have done a few of them already this year but I’m most looking forward to going to the Epcot Food and Wine Festival in Walt Disney World. It’s our favorite event all year! We’re going to attend a few of the special foodie events that they have so I can share them with you on the blog when we get back home.
Ginger Pumpkin Carrot Soup
This ginger pumpkin carrot soup is so creamy with the perfect amount of sweetness from the carrots and just a touch of fresh ginger for a spicy kick. I love it with a crusty baguette for dipping, dunking, and wiping the bowl clean! It would be really delicious to eat out of bread bowls too or with a grilled cheese sandwich. I like to serve the ginger pumpkin carrot soup with toasted (or raw) pumpkin seeds for a garnish.
There’s something about making soup during the fall, it just makes your home feel so cozy and comforting. Fill your belly with warm soup and toasty bread, then snuggle under a fluffy blanket to relax and watch a Halloween movie like Hocus Pocus. Now, that sounds like a great night to me!
If you’re making the ginger pumpkin carrot soup for Halloween, I would fill a squeeze bottle with sour cream or greek yogurt and make a spooky spiderweb design on the top of the soup. You could even add a plastic spider hanging off the side of the bowl for effect.
More Fall Soup Recipes You’ll Love
Ginger Pumpkin Carrot Soup
- Saute onions and carrots in olive oil over medium heat in a large pan for 10 minutes, or until carrots begin to soften.
- Add the garlic, ginger, cayenne pepper, pumpkin pie spice, salt, and pepper. Mix to combine and cook for 1 minute.
- Add the pumpkin puree, vegetable broth, and water. Bring to a boil, reduce to a low simmer, cover and cook for 45 minutes.
- Use an immersion blender to blend until smooth and creamy. Stir in coconut milk, let it cook for 5 more minutes to blend all the flavors.
- Sprinkle toasted pumpkin seeds on top right before you serve.