Rich, creamy, and packed with nutrients, this Cauliflower and Pumpkin Soup is the perfect comfort food for fall and winter. With roasted cauliflower, sweet pumpkin, and aromatic spices, this soup offers a delightful blend of flavors that’s both satisfying and healthy. Ready in under an hour, it’s ideal for busy weeknights, cozy dinners, or meal prepping for the week ahead.
Ingredients
Main Ingredients
- 1 medium head of cauliflower, chopped into florets
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream for non-vegan options)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
Optional Garnishes
- Roasted pumpkin seeds (pepitas)
- Fresh parsley or cilantro
- A drizzle of coconut milk or olive oil
- Crusty bread for dipping
Directions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for 25 minutes, flipping halfway through, until golden and tender.
- Sauté Aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, cumin, smoked paprika, and turmeric, and cook for 1–2 minutes until fragrant.
- Add Pumpkin and Cauliflower: Stir in the pumpkin puree and roasted cauliflower, mixing well to coat the vegetables in the spices.
- Pour in Broth: Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10–15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
- Add Coconut Milk: Stir in the coconut milk for extra creaminess, and adjust seasoning with salt and pepper. If the soup is too thick, add a bit more broth to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of coconut milk. Enjoy warm with crusty bread!
Servings and Timing
- Servings: Serves 4–6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for heat.
- Protein Boost: Stir in cooked chickpeas or white beans for added protein.
- Herbaceous Flavor: Add a teaspoon of fresh thyme or rosemary while simmering.
- Carrot-Pumpkin Blend: Substitute half the cauliflower with roasted carrots for a sweeter flavor.
- Nutty Touch: Swirl in a tablespoon of almond butter or tahini for a nutty depth.
Storage and Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: This soup freezes well! Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if needed. You can also microwave individual servings for 2–3 minutes, stirring halfway.
Top 10 FAQs
- Can I use fresh pumpkin instead of canned?
Yes, roast fresh pumpkin and puree it to use in place of canned pumpkin. - Is this soup vegan?
Yes, the recipe is naturally vegan as it uses coconut milk and vegetable broth. - Can I skip roasting the cauliflower?
Roasting enhances the flavor, but you can sauté the cauliflower directly in the pot to save time. - What other spices work well in this soup?
Nutmeg, cinnamon, or coriander can add a warm, earthy note. - Can I use frozen cauliflower?
Yes, but thaw and pat it dry before roasting or sautéing. - How can I make the soup thicker?
Reduce the liquid slightly or add a cooked potato before blending. - Can I make this soup in advance?
Absolutely! The flavors deepen when made a day ahead and reheated. - What can I serve with this soup?
Crusty bread, a fresh green salad, or roasted vegetables pair perfectly. - Is this soup gluten-free?
Yes, it’s naturally gluten-free. Just ensure your vegetable broth is gluten-free. - How do I add more flavor?
Roast the garlic along with the cauliflower or use a touch of truffle oil as a garnish.
Conclusion
This Cauliflower and Pumpkin Soup is the perfect blend of comfort and nutrition, making it a must-try for fall and winter. With its creamy texture, rich flavors, and simple preparation, it’s a versatile recipe that works as a light lunch, a starter, or a complete dinner when paired with sides. Whether you’re cooking for yourself, your family, or entertaining guests, this soup is sure to impress. Try it today and warm up with a bowl of nourishing goodness!