Spiced Pumpkin, Carrot, and Sweet Potato Soup is full of delicious fall flavours and perfect for American Thanksgiving. It is Gluten Free, Vegetarian and can easily be Vegan, Paleo and Whole 30 friendly with a few tweaks.
Of course we do not celebrate American Thanksgiving in Britain, but I think it is a rather lovely festival. The harvest has been safely gathered in and the earth is resting. Time to reflect, rest, plan and give thanks for the harvest which would see you through the winter.  Come the end of November I am fed up of the dark afternoons and am longing for the days to get brighter, but there are still a good few weeks before Christmas and that turning point at the Winter solstice bringing the long awaited longer days and the crisp bright weather of January when snow is most likely to fall. Thanksgiving falls at the perfect time to revive falling spirits at this time of year and I’d love to celebrate in the UK too.
My soup is inspired by the traditional sweet potato soup served at Thanksgiving, a vibrant uplifting orange, and flavoured with apple pie spices.  The spices and hint of vanilla combine wonderfully well with the silky, creamy flesh of the pumpkin and potatoes.  Of course it is very adaptable, quantities are not exact – use whichever vegetables you have – and swap squash for the pumpkin. For a
I made my soup in the REDMOND Multicooker RMC4502E (featured here) making use of its many functions to firstly fry, then to simmer the soup, then to either reheat or keep warm, freeing up space on the hob to cook the rest of a Thanksgiving meal – this would be delicious paired with my slow cooker cornbread.
To make this recipe quicker you can skip stage one of frying the onion and garlic and replace it with a few tablespoons of homemade Italian soffritto paste.
- 1 tbs olive oil
- 1 onion – peeled and sliced
- 2 cloves garlic – peeled and chopped
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 2 sweet potatoes – about 400g – peeled and roughly diced
- 2 large carrots – about 200g – peeled and roughly diced
- 400 g pumpkin or squash flesh – peeled and roughly diced
- 1 eating apple – cored and roughly diced
- 2 pints – vegetable stock
- Scant ½ tsp vanilla extract
- 30 g butter
- Pepper and salt to taste
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Set the REDMOND Multicooker to fry vegetables, add the oil, onion and garlic and fry until they are turning golden. Add the cinnamon and allspice and fry until fragrant.
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Add the sweet potato, carrot, pumpkin and apples and fry for another few minutes.
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Set the Multicooker to Stew Vegetables, add the stock and vanilla essence. Stir, close the lid and cook for 20 minutes until the ingredients are soft. Season with pepper and salt.
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Once cooked add the butter, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required – you want a hint rather than a definite flavour. Add more stock or water to thin.
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Reheat on the multicook setting at 100C, then switch to the keep warm function if required.
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Served topped with a swirl of cream and pumpkin and sunflower seeds
- To make this the conventional way simply cook in a stockpot, or large pan.
- To make this vegan substitute water for the butter
- To make this paleo and whole 30, use homemade vegetable stock and water instead of butter
- This recipe is 7 Weight Watchers Smart Points
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This would be ideal served with my slow cooker cornbread
This is a recipe commission for REDMOND, I also received a multicooker for review. All opinions are our own.
Becca @ Amuse Your Bouche
Love the twist on a classic – don’t think I’ve ever put cinnamon and allspice in pumpkin soup before, but it sounds perfect!
Helen
It was delicious Becca, very comforting.
Elizabeth
Loving the sound of these spices in the soup. Yes, I could certainly go a big bowl just now!
Helen
I was very pleased with this one Elizabeth.
Mardi (eat. live. travel. write.)
Helen what a LOVELY soup! I made a squash/ apple/carrot soup in my slow cooker overnight and I can hardly wait to get home to taste it! I don’t have a multi-cooker but love these flavours!
Helen
Thank you Mardi.
Of course the large lump of butter at the end made it even better!
Katie Bryson
Such a lovely idea to use the multi cooker to make soup – and what a deliciously autumnal recipe. We definitely need a little winter pick-me-up in November – I think that’s one of the reasons why we zoomed off to get married in Thailand 10 years ago this month ;-)
Helen
I am longing for some winter sun Katie, hopefully over New Year.
Lisa
It looks gorgeous! I love the color. Might have to make this instead of my garlic and onion soup like I normally do for thanksgiving!
Helen
Thank you Lisa, I was delighted at how it turned out.
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This soup is such a wonderful colour, so cheering and vibrant. I one the flavours you have used too and great to see you can make soups in your multi cooker.
Helen
Thank you Laura, I was especially proud of this one. It really cheered me up making it too.
Bintu @ Recipes From A Pantry
Love the addition of all spice and vanilla Helen – and the multi cooker seems very useful.
Helen
Loving the multicooker so far, it is well designed, I love that all the parts including the lead stow into the main cooking pot.
Katherine
This is totally delicious. I wonder if I can make it more spicy. Planning on cooking it for Christmas, I want to try how tasty would it be in my multicooker Redmond m4500. Hopefully everyone gonna like it. Thanks for sharing !
Helen
Endlessly adaptable Katherine! choose your own spices!
Tia
I want to make this in school for a project, I need to know how long it takes? Sounds really nice too
Helen
About 30 minutes cooking time in a regular pot, plus another 20 mins prep
Fiona
Delicious!! I was a little dubious at how sweet it may be with apple vanilla and cinnamon but i should not of worried. The butter adds the final touch. Loved it and it paired perfectly with a loaf of cranberry sage and onion bread. Bowl of wholesome autumn goodness!!! Thank you :)
Elena
Making it today- smells yummy!
Helen
Thanks for letting me know Elena, hope you enjoy it,
Anissa
Amazing recipe, really loved it. Thanks for sharing.
Gemma
I love my multicooker, and probably use it more than my actual conventional cooker. Making soup in it is ideal and so easy.
Maggie T
I have loads of pumpkin pulp frozen from last Fall. Great idea to make some delicious soup with some of it.
Paul W
Great soup recipe. I’m a big fan of an easy tasty lunch, so soup features regularly.
Jemina Frank
My sister lives in The States, and we always celebrate Thanksgiving together. It is a lovely celebration with some really good food! Your recipe sounds delicious and so easy to make.
Karen
You can’t beat an easy to make tasty soup any day of the week, I don’t need any other reason than it being tasty. Love soups with squash in, makes them nice and thick.