Roasted Cauliflower Pumpkin Soup is a warm, comforting, and creamy vegan soup that's easy to make without heavy cream.
Packed with flavorful roasted veggies, it's a simple, cozy dinner or side that everyone will love.
If you enjoy this, you'll also love my sweet potato pumpkin soup.
This roasted cauliflower pumpkin soup is one of those hearty bowls I reach for when the weather turns chilly-it instantly warms me up and nourishes my body from the inside out.
As I roast the vegetables, I can't help but sneak tastes of the caramelized veggies; they give the soup a velvety, naturally sweet flavor that's absolutely irresistible.
Making it is super simple, and I love how vibrant and satisfying it is, even though it's completely plant-based. I like to serve it with crunchy gluten-free crackers or warm unleavened bread, perfect for scooping up every last drop.
And if you're in the mood for more, my other soups, like roasted tomato butternut squash soup, beetroot lentil soup, and parsnip carrot soup, are just as delicious and wholesome.
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🥘Ingredients
- Pumpkin
- Cauliflower
- Onion
- Vegetable broth
- Olive oil
- Salt and spices (garlic powder, smoked paprika, ground cumin, and black pepper)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Roasted Cauliflower Pumpkin Soup
Preheat and prep the veggies: Preheat your oven to 390°F (200°C). On a baking sheet, toss the chopped pumpkin, cauliflower florets, and onion with olive oil, salt, garlic powder, smoked paprika, ground cumin, and black pepper until everything is evenly coated.
Roast the vegetables: Roast for 30 minutes, or until they are tender and can be easily pierced with a fork.
Cook the soup: Transfer the roasted veggies to a large cooking pot and add the vegetable broth. Heat over medium heat.
Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer for 3-4 minutes to let the flavors meld. Use an immersion blender to blend the soup until smooth, or let it cool slightly and blend in batches in a regular blender. Serve the soup warm, topped with pumpkin seeds and chopped parsley.
📋Variations
- Swap the pumpkin: Use butternut squash or sweet potato for a similar creamy texture and flavor.
- Make it creamier: Add a splash of coconut milk or cashew cream for extra richness.
- Adjust the spices: Try adding turmeric, chili flakes, or a pinch of nutmeg for a different flavor twist.
💡Marinela's Tips
- Cut the veggies evenly: Try to cut the pumpkin and cauliflower into similar-sized pieces so they roast evenly and become perfectly tender.
- Don't overcrowd the pan: Spread the vegetables in a single layer on the baking sheet to help them roast and caramelize rather than steam.
- Adjust the texture: Add a little extra vegetable broth for a thinner soup, or simmer a bit longer for a thicker consistency.
❓Frequently Asked Questions (FAQ's)
Keep the soup in an airtight container in the refrigerator for up to 4 days.
Yes, you can simmer the vegetables directly in the broth, but roasting gives the soup a richer, more caramelized flavor.
🍽Serving Suggestions
📖 Recipe
Easy Roasted Cauliflower Pumpkin Soup (Vegan)
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Large cooking pot
- 1 immersion blender
Ingredients
- 3 cups cauliflower florets
- 3 cups pumpkin peeled and chopped
- 1 small onion chopped
- 2 tablespoons olive oil or any vegetable oil
- 3 cups vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt
Instructions
- Preheat the oven to 390°F (200°C). Place the chopped pumpkin, cauliflower florets, and onion on a baking sheet. Toss with olive oil, salt, and spices until well coated.3 cups cauliflower florets, 3 cups pumpkin, 1 small onion, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon ground cumin, ¼ teaspoon ground black pepper, ¾ teaspoon salt
- Roast for 30 minutes, or until the vegetables are tender and easily pierced with a fork.
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Heat over medium heat. Bring to a boil, then reduce the heat and let the soup simmer for 3-4 minutes.3 cups vegetable broth
- Use an immersion blender to blend until smooth and creamy. Alternatively, allow the soup to cool slightly and blend in batches in a regular blender.
- Serve warm, topped with pumpkin seeds and chopped parsley.
Notes
- Roasting tip: Spread the vegetables in a single layer on the baking sheet so they roast and caramelize rather than steam.
- Adjust texture: Add more vegetable broth for a thinner soup or simmer longer for a thicker consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
If you try this cauliflower pumpkin soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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