Looking for a warm and comforting soup that's perfect for chilly days? Our Roasted Carrot and Pumpkin Soup recipe is just what you need! Made with roasted vegetables, a carrot top pesto, this soup is both healthy and indulgent.
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.
Why you'll love this
Comforting and delicious
This Roasted Carrot and Pumpkin Soup is the perfect comfort food for a chilly day. It's a warm and hearty soup that's sure to satisfy any appetite, with a delicious blend of roasted carrots and pumpkin that's both sweet and savory.
Easy to make
Despite its impressive flavor, this soup recipe is actually quite easy to make. With simple ingredients and some straightforward instructions, you can have a delicious and nutritious soup ready in no time.
Nutritious and healthy
With roasted vegetables and wholesome ingredients, this soup is not only delicious but also good for you. It's a great way to sneak in some extra veggies and get a boost of vitamins and minerals. Plus, it's vegan-friendly, making it a perfect option for those who are following a plant-based diet.
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.
Equipment needed to make this
Roasting tray: A large roasting tray works best here.
Blender: A blender or immersion blender is easiest here to create your smooth soup and pesto.
Pot: A pot to heat that soup up, ideally a medium to large pot will be perfect.
More soup recipes you'll enjoy
Salmorejo - Spanish Chilled Tomato Soup
How to make Roasted Carrot and Pumpkin Soup:
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 throughand some pumpkin seeds to serve.
Serve immediately.
Roasted Carrot and Pumpkin Soup
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 6
- Category: Main
- Diet: Vegan
Description
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.
Ingredients
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 throughand some pumpkin seeds to serve.
- Serve immediately.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 175 calories per serve
Keywords: soup, vegan, winter recipe
Esme Slabbert
What an amazing color - lovely carrot and pumpkin and those pepitas - amazing.
I visited you via Fall Soup Recipes with Beans & Peas from Your Garden as she linked to this post.
Come and join us at SeniorSalonPitStop and share your awesome posts with us. You will find the linkup information under BLOGGING.
Sylvie Taylor
Hi Esme,
Thanks so much! I'll check it