Pumpkin, Carrot and Ginger Soup

Prep Time
5 mins
Cook Time
30 mins

We love this beautiful warming soup. Delicious flavors, packed with health-boosting antioxidants, and easy to make.


  • 1 tbsp olive oil
  • 1 white onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 1 thumb-sized piece of fresh ginger, grated
  • 15oz pumpkin flesh, chopped, the seeds and skin discarded
  • 10oz carrots, peeled and chopped
  • ½ tsp turmeric
  • 4 cups vegetable broth
  • 1 heaped tsp red miso paste
  • Salt and pepper to taste
  • Vegan cream and parsley to garnish (optional)


  1. In a large pan, heat the oil and gently fry the onions, garlic and ginger for about 5 mins.
  2. Add pumpkin, carrots, and turmeric, and stir to cover them in the onions.
  3. Add the vegetable broth, and season to taste.
  4. Bring to the boil, cover and reduce the heat. Simmer for 20 minutes, or until the vegetables are soft.
  5. Stir in the miso and then blitz the soup until it is smooth.
  6. If you’re feeling fancy, make pretty swirls with some vegan cream, and sprinkle some chopped parsley on top.

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