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Pumpkin soup served in a bowl with roasted cauliflower on top.

Roasted Cauliflower Pumpkin Soup

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  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Bake
  • Cuisine: International


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 
  • 12 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


  1. Preheat your oven to 200C/ 400F and like a large baking tray with baking paper.
  2. 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.
  3. Remove everything from the oven, squeeze the garlic out of their skins and discard the onion skins. Set aside some cauliflower for serving*.
  4. Add roasted vegetables and vegetable broth to a high-speed blender (I use a vitamix) and blend for a couple minutes, until smooth.
  5. 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.