Easy Roasted Cauliflower Pumpkin Soup (Vegan)
This Roasted Cauliflower Pumpkin Soup is a creamy, flavorful vegan soup made without heavy cream. It’s an easy, comforting recipe perfect for a cozy dinner or a simple, nourishing side.
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
Calories: 126kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1166mgPotassium: 574mgFiber: 3gSugar: 7gVitamin A: 7908IUVitamin C: 46mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!
