Creamy Pumpkin and Carrot Soup

This pumpkin soup is really easy to make. It is naturally creamy and sweet, there is no need for any added cream or stock.


  • Half a small pumpkin (approx. 500g), cut into chunks
  • 2-3 medium carrots, cut into small chunks
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1.5 litre filtered water
  • Half teaspoon coarse rock salt


  1. In a medium size, deep saucepan, heat the olive oil on medium heat. Saute the carrot chunks for a few minutes.
  2. Add in the filtered water and the coarse rock salt. Stir well and bring to a boil, and continue to cook till the carrot chunks start to soften.
  3. Add in the pumpkin chunks. Reduce heat to low and continue to simmer till the vegetable chunks are really soft. Use a hand blender, blend the vegetable into a puree.
  4. Top with a tiny dollop of butter and thyme.
  5. Serves 2-3. Great as a healthy light lunch with some whole meal toasts.

Versatility Note:

  1. A hand blender creates a good texture as opposed to a blender that over process the soup. But if you don't have a hand blender, a masher will do the job too.
  2. Always cook the carrot prior to the pumpkin as it takes longer to cook.