Roasted Carrot and Pumpkin Soup

Roasted Carrot and Pumpkin Soup

I’ve had a cup of vegetable stock sitting in the fridge for about a week now. I had some left over from when I made enchilada sauce from scratch (I’ll take photos the next time I make that again so I can share the recipe with you!). So since I still had some pumpkin to use up and a lone carrot to add to the mix, I decided to make a chunky soup for my dad!

I pretty much just put everything together and it was the easiest meal I’ve prepped for my dad. I paired this with some baked fish but my dad was already full from the bowl of soup!

Roasted Carrot and Pumpkin Soup

For when you've got leftover veggies you want to use up!

Keyword soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 1 cup vegetable stock
  • 1 tbsp vegetable spice
  • 2 tbsp sesame oil
  • 1 carrot chopped
  • 2 cups pumpkin chopped
  • 1/2 white onion chopped
  • salt and pepper to taste


  1. In a baking pan, place chopped vegetables and drizzle with sesame oil. Season with vegetable spice and toss to coat each piece. Leave in toaster oven for 15 minutes, tossing every 5 minutes to ensure even roasting.

  2. Place roasted vegetables in blender with half a cup of vegetable stock. Pulse and add liquid gradually.

  3. Blend until smooth (or leave it a little chunky, depending on your preference) and season lightly with salt and pepper.

Pro tip: Whenever you cook veggies, keep the trimmings in a plastic bag and store in your freezer. Once the bag is filled up, you can use this to make your own vegetable stock. Just sauté in a bit of oil before adding water and bringing to a boil. You can freeze it in batches if you’re not going to use it right away. Pretty handy to have if you want to make something quick like this soup. (:

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