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Pumpkin and Cauliflower Soup

WRITER BYCassie
POSTEDJune 10, 2020
JUMP TO RECIPE

Thick, creamy and healthy Pumpkin and Cauliflower Soup is perfect for those cold winter nights.  The vegetables are roasted first to bring out maximum flavour.  Serve this comforting and hearty soup with a dollop of yoghurt on top and some crusty bread.

pumpkin soup topped with croutons and pumpkin seeds.

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

pumpkin and cauliflower soup topped with croutons.

WHAT YOU'LL NEED

soup ingredients on a wooden board.

  • 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.

pumpkin and cauliflower in a baking tray.

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.

pumpkin, cauliflower and vegetable stock in a large pot.

Puree with an immersion blender until smooth.  If the soup is too thick, add more stock as needed until desired consistency is reached.

pumpkin and cauliflower soup in a large pot with an immersion blender in the middle of the pot.

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.

pumpkin and cauliflower soup in a large pot.

 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.

pumpkin soup topped with croutons and pumpkin seeds.

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

If you’ve tried this Pumpkin and Cauliflower Soup I’d love to hear how you enjoyed it!  Pop a comment and a star rating below!

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RECIPE

Pumpkin and Cauliflower Soup

Pumpkin and Cauliflower Soup

Prep Time

5 minutes

Cook Time

50 minutes

Total Time

55 minutes

Thick, creamy and healthy Pumpkin and Cauliflower Soup is perfect for those cold winter nights.  The vegetables are roasted first to bring out maximum flavour.  Serve this comforting and hearty soup with a dollop of yoghurt on top and some crusty bread.

5 Stars (127 Reviews)

servings

4

Scale

Ingredients

OPTIONAL GARNISHES

Instructions

1

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. 

2

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.  

3

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.

Notes
  • 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.  

Did you make this? Tell us about it!

Nutrition Facts

Servings:4
Serving Size:1

Amount Per Serving:

calories

372kcal

carbohydrates

37g

protein

17g

fat

20g

saturated fat

4g

polyunsaturated fat

14g

cholesterol

4mg

sodium

707mg

fiber

8g

sugar

13g

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5

1 comments & reviews

Sonja

Sonja

December 12, 2023

Love this recipe! Simple, delicious and healthy.

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