• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Summer Recipes
  • Recipes
  • Order Meal Prep
  • Courses
  • About

Allianna's Kitchen

menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • Order Meal Prep
  • Courses
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • Order Meal Prep
    • Courses
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Allianna's Kitchen » Recipes » Featured Home

    Published: Oct 9, 2020 · Modified: Jul 7, 2025 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    Chicken Carrot Pumpkin Soup

    46 shares
    • Share
    • Tweet
    jump to recipe / print recipe

    This Chicken Carrot Pumpkin Soup is super easy to make and I promise will become a go to during the cooler Fall and Winter seasons. This recipe only requires 15 minutes of hands on time and can be on your kitchen table in under 45 minutes! Thus carrot pumpkin soup recipe is bursting with flavor and is oh so delicious and nutritious. 

    Carrot pumpkin soup in a bowl with fresh herbs on top.

    We are big soup and pumpkin fans in this house so this recipe is the perfect combination of the two! It truly just screams fall time. If you love pumpkin season like I do, be sure to check out the other pumpkin recipe on my blog like like my Dairy Free Pumpkin Spice Smoothie, Pumpkin Baked Oatmeal, Gluten Free Pumpkin Bread, Gluten Free Pumpkin Muffins, and my Gluten Free Pumpkin Cookies.

    Sometimes I batch make this recipe with other homemade soups like my Dairy Free Lobster Bisque, Gluten Free Tomato Soup, Pumpkin Slow Cooker Soup, Butternut Squash Curry, and Cauliflower Leek Soup. I like having soups on hand during the cool Fall and Winter months. 

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQ’s
    • Other Soup Recipes You Will Love
    • Are you interested in a list of my go to healthy alternatives?
    • Chicken Carrot Pumpkin Soup

    Why You Will Love This Recipe

    • You can make this hearty soup with extra pumpkin and chicken that you have on hand. 
    • This delicious pumpkin carrot soup is super kid (and baby!) friendly too! I love making it for my son. If your little one isn’t eating nuts yet you can leave out the almond butter. 
    • This creamy soup is naturally dairy free, gluten free, soy free and refined sugar free. 
    • This easy recipe is a great starter for any Fall dinner during colder months. It can also make for a perfect meal too!
    • You can use fresh or canned pumpkin. I like using canned because it is a lot easier! 
    • You can eat this soup as is or add in your favourite toppings. 
    • This is the perfect soup for a cold night.

    Ingredients

    • Pumpkin puree-Be sure to get the puree and not the pumpkin pie filling. They are vary different! Canned pumpkin should just contain one ingredient. I like the Trader Joe’s brand. 
    • Carrots-I like the large ones cut into small coins. 
    • Bone broth and coconut cream-This acts as the soup base. The coconut cream makes it oh so creamy and the bone broth adds so much flavor. You can make your own bone broth using my Homemade Bone Broth recipe or can buy your own. If I am buying it, I like to get it from Thrive Market. They have the Kettle & Fire brand which is my favorite.If you use my link, you can save $40 when you join. I like using chicken stock.
    • Fresh parsley, fresh garlic cloves, dried oregano, dried rosemary, sea salt & yellow onion-For flavor. 
    • Avocado oil-To saute the onion and garlic in. 
    • Almond butter-this secret ingredient adds so much creaminess. 
    • Cooked chicken-Any easy way to get protein added in! 

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • Fun toppings I love-pumpkin seeds, fresh herbs, red pepper flakes, dairy free sour cream, chili flakes, or black pepper.
    • Coconut milk-You can also use coconut milk instead of cream but it won’t be as creamy. 
    • Cooking oil-You can also use coconut oil or olive oil. 
    • Stock-You can also use vegetable stock if you want to make this recipe vegan. If that is the case, you can omit the chicken.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Onions, garlic and oil in a dutch oven.
    Step #1: Add the avocado oil to a large dutch oven on medium heat with the minced garlic and chopped onion. Sautee for 2-3 minutes on medium high heat.
    Carrots, pumpkin, onions, garlic and almond butter in a dutch oven.
    Step #2: Then, add in the pumpkin, parsley, salt, dried oregano, dried rosemary, almond butter and carrot and cook for another 5 minutes, stirring intermittently.
    Chicken carrot pumpkin soup in a dutch oven.
    Step #3: Now add the veggie stock and coconut cream and bring to a boil. Then reduce heat and simmer for 25 minutes. Remove the soup from the heat and either use an immersion blender or food processor to blend or pulse until smooth. You can either add in the cubed chicken prior to blending the soup or as you serve it.

    Expert Tips

    • Tip # 1: When you open the coconut cream, if there is a thicker layer up top, you will want to make sure to get all of the contents from the can into the instant pot.
    • Tip # 2: The almond butter does not seem like it would make much of a difference in the soup but it really does, so do not skip it!

    Recipe FAQ’s

    Can I make this soup vegan?

    Yes! You can omit the chicken and use a vegetable based broth. 

    Can I make this coconut free?

    ​Yes! You can use almond milk or a regular dairy based milk.

    Can I make this recipe on the crockpot?

    Yes! You can make it on low for 3-4 hours however I suggested sautéing the onion, garlic and other spices beforehand.

    How long does this recipe last?

    This recipe lasts for up to 5 days in the fridge or up to 3 months in an airtight container. Be sure to allow the leftover pumpkin soup to reach room temperature prior to putting it away. The best way to reheat the leftover soup is on the stovetop. Be sure to use freezer-safe containers! I like using glass. 

    Other Soup Recipes You Will Love

    • cauliflower and leek soup in a bowl with fresh herbs on top
      Cauliflower Leek Soup
    • Creamy Curry Chicken Gnocchi Instant Pot Soup2
      Creamy Curry Chicken Gnocchi Whole30 Instant Pot Soup
    • dairy free lobster bisque in a bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.
      Dairy Free Lobster Bisque
    • Thai Creamy Coconut Chicken Soup2
      Thai Creamy Chicken Soup

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below

    download the guide
    Pumpkin carrot soup in a scalloped bowl with parsley and pomegranate on the side.

    Chicken Carrot Pumpkin Soup

    Course Soup
    Cuisine American
    Diet Gluten Free
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    607kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • dutch oven

    Ingredients

    • 1 can Pumpkin puree Roughly 15 ounces.
    • 3 large Carrots Peeled and chopped.
    • 2 cups Bone broth You can use store bought or make your own using my homemade bone broth recipe.
    • 4 cloves Garlic Minced.
    • 1/2 cup Parsley leaves
    • 1 can Coconut cream
    • 1/4 tsp Sea salt
    • 1 Yellow onion Chopped.
    • 1/2 tsp Dried oregano
    • 1/2 tsp Dried rosemary
    • 2 tbsp Avocado oil
    • 2 tbsp Almond butter Any kind of nut butter will work.
    • 1 pound Cooked chicken You can also use rotisserie chicken or chicken you have prepped and cooked. You can also buy store bought chicken.

    Instructions

    • Add the avocado oil to a large dutch oven on medium heat with the minced garlic and chopped onion. Sautee for 2-3 minutes.
    • Then, add in the pumpkin, parsley, salt, dried oregano, dried rosemary, almond butter and carrot and cook for another 5 minutes, stirring intermittently.
    • Now add the veggie stock and coconut cream and bring to a boil. Then reduce heat and simmer for 25 minutes.
    • Remove the soup from the heat and either use an immersion blender or food processor to blend or pulse until smooth. You can either add in the cubed chicken prior to blending the soup or as you serve it.

    Notes

    Storage: This dish can be stored in the refrigerator in an air tight container for up to 5 days.  You can also freeze this dish in an air tight container for up to 3 months. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings. 
    Servings: This recipe should yield 4 servings. 
    Easy, delicious and nutrient dense warming soup.
    Serving: 4g | Calories: 607kcal | Carbohydrates: 26g | Protein: 26g | Fat: 48g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 979mg | Fiber: 8g | Sugar: 8g | Vitamin A: 26213IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 5mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free Featured Home

    • Vegan sweet potato mash in a bowl with fresh green herbs and a gold spoon.
      Vegan Sweet Potato Mash
    • Chocolate chip cookies with candies on top laid out on wax paper.
      Gluten Free Monster Cookies
    • picture of allianna moximchalk
      Can Cheese Cause BO?
    • Chicken sausage and vegetables on a plate with dipping sauce.
      Sheet Pan Chicken Sausage and Veggies

    Reader Interactions

    Comments

    1. Lori says

      March 31, 2022 at 10:44 pm

      5 stars
      Really good. I love the simple instant pot method for this!

      Reply
      • Allianna Moximchalk says

        March 31, 2022 at 11:02 pm

        The Instant Pot is amazing!

        Reply
    2. Beth Ellyn Dipaola says

      March 12, 2022 at 4:16 pm

      5 stars
      This was delicious! I had actually NEVER used my instapot before but Allianna’s instructions were so easy I had to try! The soup was perfect. I had to add a little salt and I halved red peppers (because my husband doesn’t like things spicy). At the end I tossed in some spinach for some extra veggies.
      We both loved it and will definitely make it again 🙂

      Reply
      • Allianna Moximchalk says

        March 12, 2022 at 5:05 pm

        I as glad you enjoyed it!

        Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allianna Headshots

    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

    More about me →

    GLUTEN FREE DINNER RECIPES

    • steak date night dinner 1
      Steak Date Night Dinner with Garlic Aioli
    • gluten free fried shrimp 3 scaled
      Gluten Free Fried Shrimp
    • cooked frozen pork chops with chives on top on a white plate with a gold fork
      Easy Frozen Pork Chops In The Air Fryer
    • halibut fish tacos on a pale blue plate
      Halibut Fish Tacos

    EASY WHOLE30 RECIPES

    • Beetroot dip on a plate with crackers and fresh parsley on top.
      Simple Beetroot Dip Recipe
    • close up photo of ginger apple pork in a bowl
      Apple Ginger Pulled Pork
    • dairy free lobster bisque in a bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.
      Dairy Free Lobster Bisque
    • juicy filet mignon on a plate
      Air Fryer Filet Mignon

    GLUTEN FREE APPETIZERS

    • peanut butter and jelly chicken wings on a plate with limes
      Peanut Butter And Jelly Wings
    • Stuffed mushrooms on a brown and white plate with fresh parsley on top.
      Gluten-Free Stuffed Mushrooms
    • Gluten free pigs in a blanket in a pile on a plate.
      Gluten Free Pigs In A Blanket
    • Pretty french onion dip in a silver bowl with potato chips and chives on top.
      Vegan French Onion Dip Recipe

    EASY MOCKTAIL RECIPES

    • honey simple syrup 2
      Honey Simple Syrup
    • orange lime cranberry mocktail 4
      Cranberry Mocktail Recipe
    • Clear glass with a brown drink and a cinnamon stick in it.
      Pear Cocktail Recipe
    • Grapefruit mocktail in a glass with jalapeño slice and grapefruit slice.
      Easy Grapefruit Mocktail Recipe

    Footer

    • Recipes
    • My Courses
    • Meal Prep Services
    • Accessibility Policy
    • Contact
    • About Me
    • Blog
    • Privacy Policy
    • Pinterest
    • Instagram
    • Facebook
    • Twitter

    Allianna’s Kitchen 2025 - All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.