Creamy Carrot Pumpkin Soup (Dairy Free, Vegan)
Creamy carrot pumpkin soup is an easy one-pot soup made without heavy cream. Enjoy this dairy free recipe during the colder months of soup season for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon diamond crystal kosher salt plus more to taste, start with ½ teaspoon if using anything else
- freshly ground black pepper to taste
- 3 large carrots chopped
- 3 cups peeled and cubed winter squash of choice about 1 pound: butternut squash, acorn squash, pumpkin, etc.
- 4 cups vegetable broth
- juice of ½ small lemon about 1 tablespoon
- 1 teaspoon maple syrup
Optional
- ¼ - ½ cup cashew cream or canned coconut milk
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and garlic. Cook for 3-4 minutes until translucent, then stir in the Italian seasoning, cumin, smoked paprika, kosher salt, and freshly ground black pepper. Cook for 1 more minute.
- Add the winter squash, carrots, and vegetable stock and bring to a boil over high heat. Once boiling, reduce the heat to a simmer until the vegetables are fork tender, about 15-20 minutes. Remove from the heat.
- Use an immersion blender directly in the pot to blend the soup until completely smooth. Alternatively, you can use a regular blender. Stir in the maple syrup, fresh lemon juice, and coconut milk or cashew cream. Season to taste with kosher salt and freshly ground black pepper. Serve with crusty bread if desired.
Notes
See the blog post for helpful tips, storage, and FAQs.