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.
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.
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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
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
Yes! You can omit the chicken and use a vegetable based broth.
Yes! You can use almond milk or a regular dairy based milk.
Yes! You can make it on low for 3-4 hours however I suggested sautéing the onion, garlic and other spices beforehand.
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
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Chicken Carrot Pumpkin Soup
Equipment
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.
Lori says
Really good. I love the simple instant pot method for this!
Allianna Moximchalk says
The Instant Pot is amazing!
Beth Ellyn Dipaola says
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 🙂
Allianna Moximchalk says
I as glad you enjoyed it!