The objective of this study was to design and evaluate a process for preparing a mixed puree with pumpkin (P) and carrot (C), which would then be preserved using sous vide technology (vacuum cooking), which is not yet commercially available. The design included an evaluation of the stages to include in the preparation of each vegetable, as well as the different mixing ratios. The following were evaluated: cooking methods and times for both vegetables (conventional with water at 100°C, 5 and 10 min, and steam at 105°C, 5, 10, 15, and 20 min); mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100 w/w C:P), puree homogenization times (0.5-2 min), and ascorbic acid (AA) addition (0.0–1.0%). The process and blend selection were carried out through sensory testing (with 10 trained judges, evaluating overall appearance, color, consistency and flavor), color determination (using a colorimeter to determine L*, a* and b*) and pH. Finally, a general acceptability test of the designed product was conducted with 80 untrained individuals. The proposed process for preparing the vegetables (obtained from producers in Santiago del Estero, Argentina) was as follows: washing with potable water, disinfection with NaClO solution (200 ppm-5 min), draining, peeling, cutting into 1 mm thick slices, steaming (C for 20 min and P for 5 min), mixing (75:25 w/w P:C), adding AA (0.75%), homogenization for 1.5 min, vacuum packing and cooking under vacuum (90 °C for 9 min). The product designed without added AA obtained an acceptability of 90% and a pH of 6.1 ± 0.2, while with addition of 0.75% AA, the pH dropped to 4.3 ± 0.1. This is important in foods treated with sous vide where the pH must be lower than 4.5 to prevent the development of anaerobic pathogens. This designed food presented a pleasant flavor and high sensory acceptance (82%).