Pumpkin and Carrot Soup with Dumplings

  • Prep: 15m
  • Cook: 15m
  • Serves: 4

A comforting pumpkin and carrot soup, gently spiced and paired with simple dumplings, creates a satisfying dinner. Both components can be prepared ahead and added together just before serving. For a vegetarian or vegan option, use plant-based suet for the dumplings.


  1. Pumpkin and Carrot Soup: Finely dice the onions and garlic.
  2. Chop the pumpkin and carrot into 1cm cubes.
  3. Measure the oil into a saucepan and put it over a medium heat.
  4. Tip the onion into the pan and fry gently for a minute.
  5. Add the diced garlic, chopped pumpkin and carrot and stir over a medium heat
  6. Sprinkle the coriander, cinnamon, cumin, turmeric, salt and pepper into the pan and mix well.
  7. Add the water or stock, cover and cook over a gentle heat for 10 minutes.
  8. Remove from the heat and puree the soup with a stick blender.
  1. Dumplings: Measure the flour, suet, parsley, salt and pepper into a bowl and stir to combine.
  2. Add the water and stir to make a slightly soft and sticky dough.
  3. Divide the dough into 8 pieces and lightly roll each piece into a ball.
  4. Bring the soup or stock to the boil and gently add the dumplings.
  5. Continue to boil gently for 20-25 minutes.
  1. Recipe by Doves Farm


All to be sourced organic where possible

  • Pumpkin and carrot soup
  • 2 onions from Abel&Cole
  • 2 garlic cloves
  • 400g pumpkin from Abel&Cole
  • 200g carrots from Riverford
  • 2 tbsp olive oil
  • 2 tsp ground coriander
  • ½ tsp cinnamon
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp salt
  • ½ tsp pepper
  • 1 lt water or stock
  • Dumplings
  • 150g Doves Farm Organic Self Raising White Flour
  • 75g prepared suet
  • 1 tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 100ml water

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