![['Close-up of creamy roasted cauliflower pumpkin soup in a bowl, garnished with roasted cauliflower pieces.', 'Side view of a vibrant orange pumpkin soup with cauliflower, served in a rustic bowl.', 'Rich and creamy roasted cauliflower pumpkin soup, featuring herbs and a drizzle of cream on top.', 'Bowl of roasted cauliflower pumpkin soup with chunky ingredients and an inviting texture.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/roasted-cauliflower-pumpkin-soup_1_U1.webp)
Roasted Cauliflower Pumpkin Soup
A warm, comforting soup combining roasted pumpkin and cauliflower with aromatic herbs, perfect for a cozy meal.
Ingredients
Vegetables
- 750 g pumpkin or butternut squash, cut into chunks
- 500 g cauliflower, cut into florets
- 1 large brown onion, quartered (left skin on)
- 4 cloves garlic, unpeeled
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 sprigs fresh thyme or 2 tsp dried thyme
- 4 cups vegetable stock
- 100 g roasted cauliflower (optional, for topping)
- to taste coconut cream or light cream (to serve)
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin, cauliflower, onion, and garlic with olive oil, thyme, salt, and pepper. Roast for 30-40 minutes.
- Remove roasted vegetables from oven, squeeze garlic out of skins, discard onion skins, and set aside some cauliflower for serving.
- Blend roasted vegetables with vegetable stock until smooth. Reheat if needed.
- Serve hot, topped with coconut cream, extra roasted cauliflower, and thyme.
Notes
For a creamier texture, add more coconut cream or light cream before serving.