I love pumpkin soup in all forms but this pumpkin and cauliflower soup is a serious contender for my favourite. It’s thick and creamy and since the vegetables are roasted it’s full of bold and caramelised flavours. There’s nothing like a hot bowl of soup to warm you up during winter, and this vegetarian soup will be a hit with the whole family. And although it takes a little longer than other soups because you are roasting first, it is so worth the wait. Serve it with a dollop of greek yoghurt on top (adds to the creaminess) and some crusty bread or croutons to scoop up every last drop.
WHY YOU’LL LOVE THIS RECIPE…
Full of flavour Easy to prep Keeps well for the week
WHAT YOU’LL NEED
Olive Oil Pumpkin - I used kent but butternut pumpkin / butternut squash would also work well. Cauliflower Onion Garlic Dried Thyme - or use fresh is you have it! Vegetable Stock Salt and Pepper Milk - if you have cooking cream or half and half on hand that would be great too.
HOW TO MAKE PUMPKIN AND CAULIFLOWER SOUP - STEP BY STEP
Preheat the oven to 180C / 350F. Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. Roast for 30-40 minutes, flipping the vegetables half way, until the pumpkin is golden and tender.
Transfer roasted pumpkin, cauliflower and onion into a large pot. Squeeze garlic from skins and add to pot (discard the skin). Add stock and season with salt and pepper. Bring to boil on high heat, then reduce to simmer for 15 minutes.
Puree with an immersion blender until smooth. If the soup is too thick, add more stock as needed until desired consistency is reached.
Return the pot to heat for a few minutes to ensure it’s warm throughout, then remove from heat and stir through milk. Serve with crusty bread or croutons.
TIPS FOR MAKING THIS RECIPE
I used kent pumpkin for this recipe, but feel free to use butternut pumpkin or butternut squash as it’s known outside of Australia in its place. You can use a regular blender that is safe for hot liquids instead of an immersion blender. Or if your blender isn’t safe for hot liquids just allow the soup to cool before blending. Feel free to add more vegetable stock to thin the soup out further if desired. If you’ve got cooking cream or half and half you could use either in place of milk. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. If you’re planning to freeze omit the milk and add a dash into each bowl when you serve.
MORE SCRUMPTIOUS SOUP RECIPES:
Roasted Cauliflower Soup Slow Cooker Pumpkin Soup Pumpkin and Sweet Potato Soup Split Pea Soup with Ham Bone Potato and Leek Soup Vegetable Barley Soup OR see all Soup Recipes
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I used kent pumpkin for this recipe, but feel free to use butternut pumpkin or butternut squash as it’s known outside of Australia in its place.
You can use a regular blender that is safe for hot liquids instead of an immersion blender. Or if your blender isn’t safe for hot liquids just allow the soup to cool before blending. Feel free to add more vegetable stock to thin the soup out further if desired. If you’ve got cooking cream or half and half you could use either in place of milk. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. If you’re planning to freeze omit the milk and add a dash into each bowl when you serve.
