Serves a Crowd

Carrot Ginger PumpkinĀ Soup

February 27, 2011
5 Ratings
  • Serves 8
Author Notes

So...once again my trusty whole foods market has lived up to their name. I know in the past I have mentioned my obsession with wf just once or twice...okay, maybe it was a little more than that...okay i give, i was ALOT more than that. Well...what do you want me to say? They deserve the credit. I mean, I go to wf so often the seafood department knows me by my first's actually quite sick. I guess it all began when I started placing special orders over the telephone for my sis' gluten-free tequila lime burger...let me tell you, these cats will go above and beyond to cater to people with food allergies and boy do they knock it out of the part. Anyways, the other day I went in to wf to go to the seafood counter and pick up some smoked alaskan salmon and in the process I ordered some of those burgers for next-day pickup. Well, apparently my trusty seafood guy got a bit distracted and gave me the order that was sitting next to my smoked alaskan salmon ( i thought the package felt a bit heavy). need to fret, he realized it and tracked me down on aisle 8 just to exchange the orders and of course, apologize for the mix-up. Now that is what I call hospitality!!! Okay, so enough about the seafood...let's talk about the homemade soups at wf's. Every day the wf's crew creates a variety of seasonal soups for their daily soup bar. Recently I have become attached to their chicken posole, tortilla, garden vegetable and most of all, carrot ginger soup. Now, I know what you are thinking? Carrots are strictly for crudite platters and for dipping in Hidden Valley Ranch. But let me assure you...they knock this soup out of the park. The carrots give the soup that sweet and nutty taste after being simmered in a flavorful broth along with the half lemony, half spicy and peppery taste of the ginger. Top it off with a bit of fresh cracked black pepper and sea salt and you have yourself a nice bowl of thick, hearty, and robust soup. Of course I had to replicate the recipe after purchasing the soup around five to six times per can get a little expensive. Rest assured I replicated the soup pretty darn well if I may say so myself and couldn't resist adding my own touch...canned pumpkin to the mix, just to give the soup that rich fall flavor that sadly will soon be coming to an end. I hope ya'll enjoy this soup because it has definitely kept me warm and cozy against those freezing fall temperatures. Not to mention carrots make your hair shiny and eyes brighter...well, at least that is what my grandmother has been telling me all these years. Hey, anything to get me to eat my veggies, right?
The soup can be served immediately. I garnish mine with a dollop of greek yogurt and a bit of freshly grated parmesan yummy!!!

What You'll Need
  • 2 tablespoons extra virgin olive oil
  • 1 sweet yellow onion, chopped
  • 1 small ginger root, peeled and finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth + 3 c. water
  • 1 pound carrots, cut into 1/2 in. chunks
  • 1 15 oz. can pumpkin puree
  • pinch of curry powder
  • salt and pepper, to taste
  1. Heat olive oil in a large stock pot or dutch oven over medium heat.
  2. Add onion, ginger, and garlic; saute for 5-10 minutes.
  3. Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
  4. Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
  5. Puree the soup in batches using a blender or a food processor.
  6. Season with curry powder, salt and pepper, to taste.

See what other Food52ers are saying.

  • Esteban
  • Kelly Courtenay
    Kelly Courtenay
  • misschels
  • jolucha55

10 Reviews

jolucha55 October 27, 2020
I added more curry, less water, and a can of full-fat coconut milk. Delish!
Jessica B. September 23, 2020
My husband had been having some acid reflux issues lately, so I was looking for something other than the leftover, tomato-based brunswick stew to make him for dinner. Not only are carrots and pumpkin naturally alkaline, but we happened to have a few carrots on the edge of going off and some frozen pumpkin thawing in the fridge (that we roasted and froze last year. Pumpkin keeps forever in the freezer). I had to use reconstituted dried onion and powered ginger, and I added some corn starch in a slurry to thicken it a little. It turned out great! That, alone with some ginger-apple-bluberry oatmeal for breakfast cleared his acid reflux right up!
Esteban April 2, 2019
Thank you for sharing this recipe, I think the ingredients shown in this recipe makes it very tasty.
Patti January 12, 2019
I tweaked this a bit. I added about one and a half cups of half and half, and about 2t sugar. Everyone loved it.
Elizabeth October 3, 2016
I found this a bit bland and even a bit bitter so I added some pumpkin pie spice and brown sugar. Sounds really weird I know but it was delicious! I garnished with creme fraiche.
TBJ December 13, 2015
Sauteed onions and carrots with 1/4 tsp hot curry & 1/4 tsp sweet curry. Lovely.
Kelly C. October 26, 2014
I added some cloves and more dry ginger. Really good soup.
lizabeth August 20, 2014
This looks great. Could you give a little more guidance on the ginger root? One square inch after peeling? 1/2 square inch after peeling? Thanks so much!
Neb November 7, 2013
Delicious, we decided to cook the carrots with the onions a bit before adding broth pumpkin and water so they would tender up faster. We also enjoyed with some homemade garlic bread. The flavors were glorious.
misschels November 7, 2013
That sounds amazing! Gonna try that next time :) i add a little parmesan on top sometimes and the garlic bread sounds magnificent! Thanks for the comment :)