This soup is like a big hug in a bowl — warm, creamy, and just a tiny bit spicy from the fresh ginger. Roasting the pumpkin and carrots first makes them sweet and deep in flavor, and the coconut milk gives it that silky smooth texture. Perfect for chilly evenings or when you want something that feels both healthy and indulgent.
Why I Love This Recipe
I first made this on a Sunday afternoon when I had a half pumpkin left over from roasting. I tossed it in the oven with some carrots, added a little ginger for a zing, and suddenly my kitchen smelled like fall. I’ve been making it ever since — and now, every spoonful takes me right back to that cozy day.
- Roasting makes the pumpkin and carrots naturally sweet and rich.
- Fresh ginger balances everything with a gentle heat.
- Coconut milk adds creaminess without any dairy.
- Easy to make ahead and even better the next day.
Servings: 6 bowls
Cook time: 1 hour (20 min prep + 40 min cook)
Macros (per serving)
- Calories: 185
- Protein: 3g
- Fat: 10g
- Carbs: 23g
- Fiber: 6g
Why This Recipe Works (Quick Science)
When you roast pumpkin and carrots, their natural sugars caramelize. This not only makes them sweeter but also deepens the flavor. Ginger contains compounds that give a warm, slightly spicy taste, which balances the sweetness. Coconut milk’s fat content helps carry all these flavors and makes the soup creamy without needing heavy cream.
Common Mistakes
- Not roasting long enough: Undercooked veggies make a watery, bland soup.
- Too much ginger: Fresh ginger is strong — stick to the measured amount.
- Skipping the blending step: This is where the “velvety” texture comes from.
What You’ll Need
Ingredients:
- 4 cups pumpkin, peeled and cubed
- 3 large carrots, peeled and chopped
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh ginger, peeled and chopped
- 2 cloves garlic, peeled
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tbsp fresh lime juice
Tools You’ll Need
- Large baking sheet
- Chef’s knife
- Cutting board
- Large soup pot
- Wooden spoon
- Blender (immersion or countertop)
- Measuring cups and spoons
Substitutions & Variations
- Pumpkin: Swap with butternut squash or sweet potatoes.
- Coconut milk: Use cream for extra richness, or almond milk for lighter soup.
- Vegetable broth: Chicken broth works too.
- Spice: Add a pinch of cayenne for extra heat.
Make Ahead Tips
- Roast the pumpkin and carrots up to 2 days in advance, store in the fridge, then reheat before blending.
- Soup can be made fully ahead and stored in the fridge for 4 days.
Instructions
Step 1 — Prep the veggies
Peel and cube 4 cups pumpkin. Peel and chop 3 large carrots. Peel and chop 1 tbsp fresh ginger. Peel 2 garlic cloves.
Step 2 — Roast the pumpkin and carrots
Spread pumpkin and carrots on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp pepper. Toss well and spread in an even layer. Roast at 400°F (200°C) for 35–40 minutes until tender and caramelized.
Step 3 — Sauté aromatics
In a large soup pot over medium heat, add roasted pumpkin and carrots, chopped ginger, and whole garlic cloves. Stir for 2–3 minutes to release aroma.
Step 4 — Add broth and simmer
Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
Step 5 — Blend until smooth
Turn off heat. Use an immersion blender (or transfer to a blender) to puree the soup until silky smooth.
Step 6 — Add coconut milk and lime juice
Stir in 1 cup coconut milk and 1 tbsp fresh lime juice. Taste and adjust seasoning.
Step 7 — Serve
Ladle into bowls. Garnish with extra coconut milk swirls, fresh herbs, or pumpkin seeds if you like.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months — thaw in the fridge and reheat gently on the stove.
What to Serve With
- Crusty sourdough bread
- A fresh green salad
- Warm pita or naan bread
FAQ
Can I use canned pumpkin?
Yes — skip the roasting and start from the simmering step. Use about 3 cups canned pumpkin puree.
Is this spicy?
No — the ginger adds warmth but not heat.
Can I make this oil-free?
Yes — roast with a splash of vegetable broth instead of olive oil.
Conclusion
This roasted pumpkin carrot ginger soup is the kind of recipe you’ll come back to all season long — sweet, savory, a little zippy, and just plain comforting.
Make a big batch, curl up with a blanket, and let every spoonful warm you right through. If you try it, I’d love to hear how yours turns out and what little twists you add!