Lazy No-Fuss Pumpkin Carrot Soup

Pumpkin or squash soup is one of my favorite soups ever! I make it quite often this time of the year, when there’s an abundance of fresh pumpkin and squash varieties everywhere. Love the subtle sweetness coming from the pumpkin and like to take it up a notch by adding carrots or sweet potatoes in there as well.

I used to make this soup the “proper” way. You know, by starting off with sautéing the spices, onions, and garlic in coconut oil, then adding the vegetables, sautéing some more… you get the drill. Now, of course, that’s the perfect way to bring out maximum flavors from the spices and caramelized veggies, no doubt about that! But I was wondering what would happen if I got really lazy, skipped the sautéing step and just threw everything in the pot and let it do its magic?! Would it still taste as delicious or would it turn into one of those epic recipe testing fails? (Been there, done that!) I was on a mission to find out.

Well, I’m thrilled to report that this lazy, no-fuss method totally worked! The soup turned out creamy, thick, fragrant, and delicious, and honestly, I was not able to tell the difference! So if you were ever in a rush, needed a quick meal you could prepare in under 30 minutes with less than 10 minutes of prep work, or just feeling lazy like me, then this recipe is for you 😉 Try it out and let me know what you think.

Lazy No-Fuss Pumpkin Carrot Soup Recipe

Serves 4       | Prep Time: 10 minutes      | Cook Time: 30 minutes


  • 1 small pumpkin or squash, either roasted or peeled and diced
  • 2 medium carrots, roughly chopped
  • 1 medium onion, roughly chopped
  • 3 garlic cloves, peeled and whole
  • 1 teaspoon ground turmeric (or 1-inch fresh turmeric root, peeled and chopped)
  • 1 teaspoon curry powder
  • 1 teaspoon ground dried sage (or 1 tablespoon fresh sage leaves, chopped)
  • 1 quart (4 cups) vegetable or bone broth
  • 1 cup coconut milk
  • Unrefined sea salt, black pepper, and chili to taste


  • 1-2 tablespoon(s) each per serving: lemon juice, extra virgin olive oil (EVOO), parsley, pumpkin seeds


  1. Add all the ingredients except coconut milk to a medium-sized soup pot and bring to a gentle boil. Turn down the heat and simmer for about 25 minutes until vegetables are soft
  2. Add coconut milk and water if needed, puree with an immersion blender or throw everything in a regular blender (in batches) and blend until smooth
  3. Season to taste and serve in a soup bowl (or a roasted mini pumpkin like I have here;) garnished with lemon juice, EVOO, parsley and pumpkin seeds


  • If using roasted pumpkin/squash, add it to the pot after the vegetables have been fully cooked (around the 20-minute mark). Let it cook for 2-3 more minutes, then remove the pot from heat and blend
  • When using an immersion blender be careful not to burn yourself! I like to wear my kitchen gloves 😉
By | 2017-01-10T13:20:54+00:00 December 23rd, 2016|Categories: Soups|0 Comments

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