Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Bake
- Cuisine: International