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Pumpkin and Roasted Carrot Soup


Servings: 4


  • 1 8 oz Can of Organic Pumpkin Puree
  • 6 Large Carrots
  • 1 Medium Yellow Onion
  • 4 Cloves of Garlic
  • 5 to 6 Cups of Vegetable Broth
  • 4 Sprigs of Fresh Thyme
  • 3 Sprigs of Fresh Sage
  • 2 Tablespoons of Avocado or Olive Oil
  • 2 Pinches of Salt
  • Optional: 4 Small baking pumpkins to serve soup in, 1/2 cup pesto, and 1/4 cup pumpkin seeds for topping


1. Preparing the Vegetables:

  • Preheat the oven to 375°F.
  • Scrub or peel the carrots, then cut them into small 2-inch pieces and halve each piece.
  • Chop the onion into large chunks.
  • Peel all the garlic cloves.
  • Place the vegetables, thyme, and sage on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes or until the carrots are fork-tender.

2. Optional Pumpkin Bowls:

  • If using small pumpkins as serving bowls, slice off the tops and scrape out the seeds. Place the pumpkins upside down on a baking sheet lined with parchment paper. Drizzle with oil and bake for 35 minutes.

3. Making the Soup:

  • In a large pot, combine all the roasted vegetables, pumpkin puree, and vegetable broth.
  • Using an immersion blender, blend all the ingredients until smooth. If the soup is too thick, add more vegetable broth to reach your desired consistency.

4. Serving:

  • Ladle the soup into bowls or the roasted small pumpkins (if using).
  • Top with pesto and pumpkin seeds for added flavor and texture.
  • Serve hot and enjoy!


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