Dinner

Pumpkin Carrot Soup: A Cozy Bowl of Fall Comfort Recipe

Byluca Carter September 6, 2026September 6, 2026

Introduction

This pumpkin carrot soup is a warm and comforting bowl perfect for cozy fall evenings. Loaded with tender shredded chicken, fresh vegetables, and a touch of cream, it’s both hearty and wholesome. Enjoy a flavorful meal that brings together seasonal ingredients in a simple, satisfying way.

A white bowl filled with smooth orange soup sits in the center, topped with shredded pale chicken pieces, bright green spinach leaves, and a sprinkle of coarsely ground black pepper. In the background, toasted slices of bread with dark grill marks lean against a wooden board, and a small glass bowl with green herbs is partially visible on the right side. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shredded chicken breast (boiled and shredded)
3 lbs fresh pumpkin (peeled and chopped)

6 large carrots (peeled and cut into chunks)
1 small onion (cut into chunks)

3 cloves garlic (chopped)
2 tbsp olive oil

6 cups broth or water (vegetable or chicken, divided as necessary)
2 tbsp tomato paste
½ cup heavy cream (substitute with non-dairy option if desired)

2 heaping handfuls baby spinach (chopped)
2 tbsp Jacmel seasoning (or standard seasoning)

Instructions

Step 1: Lightly season the chicken breast with salt and pepper. Boil in water for 15-20 minutes until fully cooked. Remove, shred the chicken, and set aside.

Step 2: Prepare the pumpkin, carrots, onion, and garlic by peeling and chopping them into even chunks.
Step 3: Heat olive oil in a Dutch oven over medium heat. Add the pumpkin, carrots, onion, garlic, and 6 cups of broth. Stir, cover, bring to a boil, then reduce to a simmer and cook for 20 minutes.
Step 4: Use an immersion blender or transfer the soup to a standard blender to blend until smooth. Return the soup to the Dutch oven.

Step 5: Stir in the shredded chicken, Jacmel seasoning, tomato paste, chopped baby spinach, and heavy cream.
Step 6: Bring the soup to a gentle boil, cooking for 10 minutes. Then reduce heat and simmer for an additional 5 minutes to develop the flavors.
Step 7: Serve warm, ideally alongside crusty bread or grilled cheese for a comforting meal.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth.
Substitute coconut milk for heavy cream for a dairy-free option with a slight tropical twist.
Add a pinch of chili flakes or cayenne pepper for a mild spicy kick.

If you prefer a chunkier texture, blend only half of the soup and mix it back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with smooth, thick orange soup with a glossy surface, topped with light beige shredded chicken pieces scattered in the center, fresh green spinach leaves and small green herb sprigs, all sprinkled with coarse black pepper bits. In the background, there are slices of grilled bread with a golden brown crust resting on a wooden board, and a small glass bowl of chopped green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin can be used as a convenient substitute. Use about 3 cups of canned pumpkin and adjust the broth amount slightly since canned pumpkin has more moisture.

What is Jacmel seasoning?

Jacmel seasoning is a flavorful blend commonly used in Caribbean cuisine, often consisting of herbs, spices, and sometimes chili. If unavailable, you can use a mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper as a substitute.