Roasted Pumpkin and Carrot Soup


Roasted Pumpkin and Carrot Soup

1 Leek, white part only (2 cups) , or 1 onion rough chopped (either works)

1 large shallot, rough chopped (optional)

2-3 garlic cloves, minced

4 Cups winter squash, rough chopped in large cubes

2 Cups or more carrots, rough copped or halved

1 parsnip, peeled and rough chopped

Olive oil

Celtic sea salt

Fresh ground pepper

4 Cups stock; homemade chicken, vegetable stock, or NO-Chicken Stock

1 Can coconut  (optional – for added creaminess)

*watch recipe video HERE!


  1. In a large bowl, mix together pumpkin, parsnip, carrots, minced garlic, sea salt and enough olive oil to “wet” the vegetables.
  2. Place vegetables on a parchment lined baking sheet.
  3. Bake in a preheated 350 degree oven for 45 minutes-1 hour until nice and browned
  4. In a heated 6 quart soup pot add 2 Tbl. olive oil, shallots and leeks or onions. Cooking the vegetables down until softened. Remove from heat and keep covered.
  5. Add roasted vegetables and stock/broth into the soup pot. If adding coconut or nut milk, add here.
  6. Bring to a boil and simmer soup for 10-15 minutes.
  7. Puree soup using a hand immersion blender or for added creamy texture, add small batches of soup into a blender. Easier and a bit safer if soup has cooled. Carefully blend until desired consistency.
  8. Serve garnished with finely chopped basil and thyme.


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