Pumpkin Carrot Soup: A Cozy Bowl of Fall Comfort Recipe
A creamy and comforting Pumpkin Carrot Soup featuring shredded chicken, fresh pumpkin, and carrots simmered to perfection with aromatic garlic, onions, and a special Jacmel seasoning blend. Finished with heavy cream and baby spinach for a rich, velvety texture that’s perfect for cozy fall days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean-inspired
Ingredients
Scale
Protein
- 1 lb Shredded Chicken Breast (boiled and shredded)
Vegetables
- 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 heaping handfuls Baby Spinach (chopped)
Liquids & Seasonings
- 2 Tbsp Olive Oil
- 6 cups Broth/Water (vegetable or chicken, divided as necessary)
- 2 Tbsp Tomato Paste
- ½ cup Heavy Cream (or non-dairy substitute)
- 2 Tbsp Jacmel Seasoning (or standard seasoning)
Instructions
- Cook the chicken: Lightly season 1 lb chicken breast with salt and pepper. Boil in water for 15-20 minutes until fully cooked. Remove, shred, and set aside.
- Prepare vegetables: Peel and chop 3 lbs fresh pumpkin, 6 large carrots, 1 small onion, and 3 cloves garlic into even chunks to ensure consistent cooking.
- Sauté and simmer: Heat 2 Tbsp olive oil in a Dutch oven over medium heat. Add the chopped pumpkin, carrots, onion, and garlic. Pour in 6 cups broth or water, stir, cover, and bring to a boil. Reduce heat and simmer gently for 20 minutes until vegetables are tender.
- Blend the soup: Using an immersion blender or a standard blender, puree the soup until smooth, ensuring a creamy base.
- Add final ingredients: Return the blended soup to the Dutch oven. Stir in shredded chicken, 2 Tbsp Jacmel seasoning, 2 Tbsp tomato paste, and 2 handfuls of chopped baby spinach. Pour in ½ cup of heavy cream or non-dairy alternative.
- Cook to meld flavors: Bring the soup back to a gentle boil. Cook for 10 minutes, then lower the heat and simmer for an additional 5 minutes to allow flavors to develop fully.
- Serve: Ladle the warm soup into bowls and serve with crusty bread or grilled cheese sandwiches for a comforting fall meal.
Notes
- For a vegan or dairy-free version, substitute heavy cream with coconut cream or cashew cream and skip the chicken or replace with tofu.
- Jacmel seasoning is a Caribbean blend; if unavailable, use a combination of paprika, allspice, cinnamon, and cayenne for similar flavor.
- Use homemade or low-sodium broth to control sodium levels.
- To make the soup spicier, add a pinch of chili flakes or hot sauce during the final cooking step.
- Allow the soup to cool before storing any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pumpkin soup, carrot soup, chicken pumpkin soup, fall soup recipe, creamy pumpkin carrot soup, Jacmel seasoning soup, cozy fall meal
