Main image of Roasted Vegetable Harvest Soup

Roasted Vegetable Harvest Soup

45 min



This soup needs no supervision. It's quick to prepare and is a great way to use up any vegetables left in your fridge. We tossed all our favourite veggies together, roasted them on a baking tray, and then blended everything. It couldn't be any easier. Plus, we share a resourceful way of using up the squash seeds by turning them into crunchy croutons!



45 min


10 min


35 min

Free from

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tree nut

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Tray bake

  • 2 tsp (10 mL)
    olive oil
  • 6
    cloves garlic
  • ½
    butternut squash, peeled, chopped into 2 cm cubes, seeds reserved
  • 2
    red bell peppers, cut into quarters
  • 2
    medium carrots, sliced into 2 cm pieces
  • 1
    fresh jalapeño, seeded, cut in half
  • 1
    medium red onion, cut into wedges
  • ½ tsp
    ground cumin
  • ½ tsp
    paprika powder
  • ½ tsp
  • ½ tsp
    ground black pepper

Roasted squash seeds

  • 1 tsp (5 mL)
    olive oil
  • ¼ tsp
    ground cumin
  • ¼ tsp
    paprika powder
  • ¼ tsp
    garlic powder
  • ¼ tsp
    onion powder
  • ¼ tsp
  • ¼ tsp
    ground black pepper

Soup stock and milk

  • 3 cups (720 mL)
    vegetable stock*
  • ¾ cup (180 mL)
    canned full-fat coconut milk

Optional garnish

  • coconut cream
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  1. Preheat the oven to 350°F (180°C).
  2. Toss all the tray bake ingredients together on a parchment- lined baking tray.
  3. Spread out evenly, and bake for 30 minutes or until the squash and carrots can be easily pierced with a fork. Toss the vegetables once or twice while they are baking.
  4. Meanwhile, clean off the butternut squash seeds by running under water and massaging.
  5. Toss the seeds with oil and spices, and bake on another parchment-lined baking tray in the oven for 15 minutes, until slightly golden and crunchy, toss once while they are cooking. Remove from the oven and allow to cool.
  6. After the veggies have roasted, add them straight to a large pot on high heat along with the vegetable stock and coconut milk, and blend using a immersion blender. Alternatively, it can be added to a standing blender in batches, and blended until smooth.
  7. Allow to heat through, serve with coconut cream, and the roasted squash seeds, and enjoy!


  • * Can substitute every 1 cup of stock with ½ vegetable bouillon cubes plus 1 cup (240 mL) water.
  • Variations: roast other vegetables like sweet potatoes, tomatoes, cauliflower, or leeks.


  • Store leftovers in an air-tight container in the fridge for up to 3 days.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Lindsay - Nov. 1, 2021, 1:24 a.m.

Doubled it and onitted the garlic, due to sensitivity. It had a lot of heat from the spices and jalapeños which i didn't anticipate. I removed some of the jalapeños before pureeing.

PUL Team - Nov. 3, 2021, 8:43 p.m.

Love the adaptions, Lindsay! The jalapeño and spices do give this one a bit of a kick but we're glad it was enjoyed 😊

Colleen - Oct. 22, 2021, 3:41 a.m.

I am making this soup right now. Just waiting for my husband to come home with the coconut milk so I can give it a whirl. My only problem is that I can't stop snacking on the roasted veggies while I wait. Haha! Real question though. I am allergic to carrots. Is there another veggie you would rec as a substitute? Today, I put in an orange pepper.

PUL Team - Oct. 22, 2021, 4:27 p.m.

We hope you enjoyed the soup, Colleen! Feel free to substitute the carrot with any other accessible vegetable. Orange pepper is a lovely idea, some others may be daikon, celery, more squash or yam, tomato, zucchini, cauliflower, or parsnip 😊

Janet - Oct. 14, 2021, 4:36 p.m.

This was so good! I didn't have butternut so i used Kabocha squash i had on hand. so flavorful!

PUL Team - Oct. 15, 2021, 1:17 a.m.

A lovely substitute, Janet ✨

Clara - Oct. 8, 2021, 1:18 p.m.

Very delicious with a lot of flavours ! I usually don't really like pumpkin but here it was very good ! I also liked the coconut milk since it was a very creamy soup because of this. I'll definitely have this soup more often in the future :)

PUL Team - Oct. 9, 2021, 9:50 p.m.

We're so glad the soup was enjoyed, Clara, thank you!

tabitha - Aug. 12, 2021, 12:26 p.m.

literally the best soup i’ve ever made!! so delicious and flavourful, i can’t wait to try other pick up limes soup recipes

Aida - Aug. 1, 2021, 8:41 p.m.

I really want to try this recipe and I have all the ingredients except the coconut milk.
I just can't find it in Iran :(
Can i still make it without the coconut milk?

PUL Team - Aug. 4, 2021, 6:47 a.m.

Hi, Aida! Thanks for the question. The coconut milk helps thicken the soup and adds a bit of creaminess. We haven't had a chance to test these out, but possible substitutes could include another unsweetened plant milk (such as cashew or oat milk), a soy-based creamer, or soaked and pulverized cashews with some water. Let us know if you test any of these out! We hope you enjoy the soup 😀

CJ - July 25, 2021, 1:20 p.m.

My absolute favourite soup atm! So easy to make too.

Dana - July 17, 2021, 10:59 p.m.

I've been doing this recipe non stop, I love it! I double the quantities and freeze the leftovers in jars, anytime I don't feel like cooking I defrost one of these and add a sandwich on the side and there's dinner! it's a delicious and easy way of adding veggies to a meal, thanks Sadia ❤️

PUL Team - July 18, 2021, 3:26 a.m.

Appreciate the wonderful review, Dana, thanks a bunch for sharing!

Samantha - July 8, 2021, 10:51 p.m.

I loved this one and have made it several times. My mom and grandmother loved it as well! They both wanted the recipe to make for other events that they had going on. Even my dad was impressed by it.

PUL Team - July 11, 2021, 5:05 a.m.

We're so glad you and your family enjoyed the soup, Samantha! Thank you so much for sharing the wonderful review ✨

Jackie J. - May 12, 2021, 8 p.m.

This is my favorite soup of all time! It will be the heat of summer and I still crave this soup! Comforting, nourishing, delicious, and so easy to make! Thank you for the great recipe!

PUL Team - May 13, 2021, 6:33 a.m.

It means so much that you took the time to share this, Jackie! So happy you enjoyed the soup ✨🤗