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Carrot and pumpkin soup

Carrot and Pumpkin Soup

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Author: Caroline


  • 1 onion chopped
  • 1 garlic clove crushed
  • 1 teaspoon caraway seeds
  • 2 teaspoons dried thyme
  • 450 g carrots sliced
  • 450 g pumpkin seeded and chopped
  • 1 litre Marigold vegan bouillon


  • Add 3cm or so of water to a pot and add the onion, garlic, caraway seeds and thyme to the pot. Cook on a medium heat for 5 minutes and then add the carrots and pumpkin. Cook for a further 10 minutes.
  • Stir in the stock and then bring the soup to the boil, cover and simmer for a further 30 minutes.
  • Use a stick blender to puree the soup or blend it in a regular blender. Check the temperature and heat through if necessary then serve in warm bowls.
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