This roasted cauliflower and pumpkin soup is so easy to make, using only 7 healthy ingredients. The vegetables are first roasted for maximum flavour then blended until creamy. It’s dairy-free, vegan and made without a stove or pot, too!
If you love cozying up to nourishing soups as much as I do, you are going to love this roasted cauliflower pumpkin soup! It’s super easy to make (seriously!), creamy and the flavour is out of this world good! Once you chop the veggies, they go in the oven to get nice and roasted, and then you just blend everything up into liquid gold. That’s it! Simple, healthy, and delicious.
Plus, it’s gluten free too! Instead of croutons we roast up some extra cauliflower and they make the yummiest “croutons” ever. It feels so comforting to eat, yet is packed with veggies. Definitely one of my favourite soups to add to your winter dinner rotation!
Ingredients you’ll need
All you need to make this cauliflower pumpkin soup recipe are 7 simple, healthy ingredients:
- Pumpkin: I used Japanese pumpkin (also called kobocha squash in America).
- Cauliflower: you’ll need 1 head of cauliflower for this recipe
- Onion + garlic: Nothing beats this aromatic duo to add tons of flavour.
- Olive oil
- Broth: You can use either vegetable broth or chicken stock, it’s up to you!
- Fresh thyme
- Salt + pepper
- Coconut milk or cream, to serve (optional)
How to make cauliflower and pumpkin soup
It’s SO easy to make this creamy roasted pumpkin soup at home – the oven does most of the work!
Start by preheating your oven to 200C/ 400F.
Prepare the vegetables: Cut the pumpkin into ½″ thick cubes, cauliflower into florets, and cut the onion into quarters (leave the skin on for maximum flavour!).
Roast vegetables: Place cubed pumpkin, cauliflower florets, unpeeled onions + whole garlic cloves on a baking sheet and toss in olive oil, thyme leaves, salt, and pepper. Transfer to the oven for 30-40 minutes.
Remove everything from the oven, squeeze the garlic out of their skins and discard the onion skins. Set aside some cauliflower for serving.
Blend: Add the vegetable broth, roasted vegetables, onion and garlic to a high-speed blender (I use a vitamix). Blend for a couple minutes, until smooth.
Serve: top with coconut milk, additional roasted cauliflower and extra thyme. Enjoy!
Recipe modifications & variations
While this pumpkin soup with cauliflower tastes great as is, here are some ideas for how you can modify it:
- Seasoning: instead of thyme, toss the vegetables in dried mixed herbs or your favourite curry powder before roasting.
- Protein boost: Add a can of white beans (cannelini or butter beans) when blending everything together. Or you can add top each bowl with some roasted chickpeas— so yum! ????
- Different veggies: If you feel like experimenting, you could try adding different vegetables to this soup too. Something like roasted carrots, parsnips, leeks, etc. could work well! Just make sure too add extra liquid.
How to store and reheat soup
Leftovers of this cauliflower pumpkin soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months.
To reheat, simply warm it up on the stovetop or in the microwave. Be sure to stir soup to evenly distribute the heat.
Treat this roasted pumpkin soup as a side to a meal. It would go particularly well with Air Fryer Frozen Brussels Sprouts, poached chicken, Miso Mushroom Fritters, Pumpkin and Zucchini Fritters or Rocket & Pear Quinoa Salad. It’s a versatile soup to keep in your repertoire.
Can I make the soup without roasting the vegetables?
Yes! You can cook everything on the stovetop, but the soup won’t have the same depth of flavour that you get from roasting them.
Can I roast the vegetables in the air fryer?
Yes! I recommend air frying the vegetables in 2 batches for about 20 minutes each.
How to make the soup creamier?
Replace 1 cup of vegetable stock with 1 cup of canned coconut milk when blending.
Other soup recipes to make
If you try this cauliflower and pumpkin soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This roasted cauliflower pumpkin soup is so easy to make, using only 7 healthy ingredients. The vegetables are first roasted for maximum flavour then blended until creamy. It’s dairy free, vegan and made without a stove or pot too!
- 750g/ 26.5oz pumpkin/ butternut squash cut into chunks
- 500g/ 18oz cauliflower, cut into florets
- 1 large brown onion, quartered left skin on
- 4 garlic cloves, unpeeled
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme or 2 tsp dried thyme
- 4 cups/ 1 litre vegetable stock
- optional: additional 100g roasted cauliflower for topping
- coconut cream or light cream to serve
- Preheat your oven to 200C/ 400F and like a large baking tray with baking paper.
- Place cubed pumpkin, cauliflower florets, unpeeled onions + whole garlic cloves on the baking sheet and toss in olive oil, thyme leaves, salt, and pepper. Transfer to the oven for 30-40 minutes.
- Remove everything from the oven, squeeze the garlic out of their skins and discard the onion skins. Set aside some cauliflower for serving*.
- Add roasted vegetables and vegetable broth to a high-speed blender (I use a vitamix) and blend for a couple minutes, until smooth.
- Serve with coconut milk, additional roasted cauliflower and extra thyme. Enjoy!
- Store leftovers in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months.
- To reheat, simply warm it up on the stovetop or in the microwave. Be sure to stir soup to evenly distribute the heat.
Keywords: pumpkin soup, roasted pumpkin soup, cauliflower soup, cauliflower pumpkin soup