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Any-Occasion Pumpkin-Carrot Soup

This soup gets its vibrant hue and nutritional punch from carrots and pumpkin (fresh or canned!), as well as dairy-free creaminess from a whole can of coconut milk. And thanks to the fancied-up herb oil, it’s as appropriate for a Thanksgiving spread as it is for any old weeknight. 

Get the recipe for Pumpkin Carrot Coconut soup:

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Pumpkin Carrot Coconut Soup with Carrot Top Herbed Oil

  • Author: Misfits Market
  • Yield: 2.5 quarts 1x



For the Soup

  • 2 tablespoons olive oil
  • 1 large bunch carrots, tops removed, peeled and cut into 1-inch pieces
  • 1 white onion, chopped
  • 4 garlic cloves, roughly minced
  • 2-inch knob of ginger, roughly chopped
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon red pepper flakes
  • Flesh of 2 sugar pie pumpkins, cooked, or 1 15-ounce can of pumpkin purée
  • 1 quart vegetable stock
  • 1 13.5-ounce can full-fat coconut milk, plus more for serving
  • Kosher salt
  • Black pepper
  • 2 tablespoons lemon juice, plus more to taste

For the Carrot Top Herb Oil

  • 2 cups carrot leaves and tender stems
  • 2 cups parsley leaves and tender stems
  • 1 cup grapeseed oil


  1. In a Dutch oven or deep pot, add olive oil. Add onions, garlic, and ginger, and cook for 1-2 minutes on medium-high.
  2. Add carrots, curry powder, and chili powder and gently mix. Add your pumpkin purée and mix again.
  3. Next, add stock and season with salt and pepper. Let the soup simmer until all the vegetables are fork tender. Carefully blitz with a blender or immersion blender until smooth. Once fully blended, add coconut milk and mix to combine. Generously salt and add black pepper to taste.
  4. For the herb oil, blanch carrot tops and herbs. Squeeze all of the water out. Add greens, herbs, and oil to a blender and blend on high for 2-3 minutes. Line a fine mesh strainer with cheesecloth and place over a large bowl. Pour herb oil into cheese cloth and let oil drain out naturally, do not force—this can take up to 30 minutes.
  5. Divide soup into bowls and top each serving with a drizzle of coconut milk, a few drops of herb oil, and some freshly cracked black pepper.


Soup can be made 1 day in advance, just heat before serving. Oil can be made 1 week in advance and kept refrigerated and in an airtight container.

Plus, learn how to prep and cook a fresh pumpkin:

Like this? Try this:

Creamy Coconut and “All of the Greens” Soup

A Hearty White Bean Stew (with a Surprise Sweet Ingredient)

Spicy Garlicky Chicken Congee