Roasted Carrot and Pumpkin Soup

This Roasted Carrot and Pumpkin Soup recipe is made with roasted vegetables, a carrot top pesto and lets the oven do most of the work for a meal that is healthy and filling.

With its beautiful orange color, it's sure to brighten up your day. Plus, it's easy to make and perfect for meal prep, so you can enjoy it all week long.

Ingredients and substitutions for Roasted Carrot and Pumpkin Soup

• Pumpkin: Butternut pumpkin was used here for it's smooth flavor, though any pumpkin or even squash would be a great substitute here.
• Carrots: Carrots with their green tops are used here for ease of making the pesto. You could substitute parsley for the pesto if you cannot source carrots with tops.
• Garlic: Garlic cloves help flavor the pesto and you could definitely use more here, if preferred.
• Vinegar: White vinegar or balsamic vinegar adds a depth of flavor, though a small squeeze of lemon would also work well here.
• Curry powder: Pumpkin soup with curry powder works so well and this adds a dimension, though you could definitely leave out if you prefer.
• Salt: Sea salt or kosher salt work best here as it adds flavor without making your dish too salty.

How to make Roasted Carrot and Pumpkin Soup:

Slice: The pumpkin into pieces and remove the ends of the carrots and bake.

After 45 minutes: Flip the vegetables over and adding the garlic. Return to the oven.

1

Bake: Until the vegetables are soft when pierced.

Blend: The vegetables with the hot water, vinegar and curry powder.

2

Make the pesto: Toss the carrot top greens, peeled roasted garlic cloves and olive oil into a blender and blend until smooth.

3

Serve up: Ladle the soup into serving bowls and top with a swirl of the carrot top pesto.

Serve immediately: Enjoy!

FAQ's for the best Roasted Carrot and Pumpkin Soup

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Roasted Carrot and Pumpkin Soup

Sylvie Taylor

Easy roast carrot and pumpkin soup with a homemade vegan carrot top pesto for those cold days where soup will warm you from the inside out.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course, Soup

Servings 6

Calories 175 kcal

Ingredients

  

1x2x3x

Soup

• 1 kilo / 2.2 pounds pumpkin peeled and seeds removed
• 1 kilo / 2.2 pounds carrots ends removed
• Dash olive oil
• 2 teaspoons sea or kosher salt
• 1 liter / 4 cups hot water
• 2 tablespoons white or balsamic vinegar
• 1 teaspoon curry powder

Carrot Top Pesto

• 3 tablespoons olive oil
• 30 grams / ½ cup fresh carrot greens
• 3 cloves garlic
• 1 teaspoon sea or kosher salt
• Handful pumpkin seeds to serve

Instructions

 

• Preheat the oven to 180°C/350F.
• Slice the pumpkin into 3 inch pieces and remove the ends of the carrots and spread evenly over the baking tray. Pour the olive oil and sprinkle the salt over and place in the oven to bake.
• After 45 minutes, remove from the oven and flip over, adding the cloves of garlic to the tray.
• Return to the oven and bake for 1 further hour or until the vegetables are soft when pierced.
• Remove from the oven and place in a heatproof blender or large pot along with the hot water, vinegar and curry powder.
• Blend until smooth, pulse if necessary.
• Clean your blender and place the carrot top greens, peeled roasted garlic cloves and olive oil therein.
• Blend until smooth, pulsing if necessary and clearing the blades to create an even smooth consistency.
• Spoon into your serving bowl and set aside.
• Heat your soup until hot and ladle into serving bowls with a tablespoon of the pesto stirred through and some pumpkin seeds to serve.
• Serve immediately.

Notes

• Pumpkin: Butternut pumpkin was used here for it's smooth flavor, though any pumpkin or even squash would be a great substitute here.
• Carrots: Carrots with their green tops are used here for ease of making the pesto. You could substitute parsley for the pesto, if you cannot source carrots with tops.
• Vinegar: White vinegar or balsamic vinegar adds a depth of flavor, though a small squeeze of lemon would also work well here.
• Using a blender: If you do not have an immersion blender, it is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.
• You can freeze it: Allow the soup to cool completely, transfer it to an airtight container or freezer bags before placing into the freezer. When ready to enjoy, simply thaw and reheat on the stovetop.

Recipe by Roamingtaste

Nutrition

Calories: 175kcal

Keyword lunch, vegan, vegetarian

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