![['A steaming bowl of roasted pumpkin cauliflower soup topped with fresh herbs and croutons.', 'Close-up view of vibrant pumpkin cauliflower soup garnished with a dollop of vegan yogurt and herbs.', 'A hearty serving of pumpkin cauliflower soup in a rustic bowl, showcasing golden orange hues and croutons.', 'Side view of a delicious pumpkin cauliflower soup with chunks of vegetables and a sprinkle of smoked paprika.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/pumpkin-cauliflower-soup_1_U1.webp)
Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)
A hearty and flavorful vegan soup made with roasted pumpkin, cauliflower, and spices, perfect for a cozy meal.
Ingredients
Vegetables
- 1 medium pumpkin (peeled and cubed) (about 4 cups)
- 1 small cauliflower (broken into florets)
- 2 white potato peeled and cubed
- 1 onion quartered
- 4 garlic cloves peeled
- 4 cups vegetable broth
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tbsp Italian seasoning
- 1 tbsp ground cumin
- 1 tsp salt
- 0.25 tsp pepper
Additional
- lemon (for garnish)
- fresh herbs (for garnish)
- vegan plain yogurt (for garnish)
- croutons (gluten-free) (for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare vegetables: cut cauliflower into florets, peel and cube pumpkin, quarter potatoes and onions, peel garlic.
- Toss vegetables with olive oil and spices, then roast for 25-30 minutes until tender and caramelized.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth. Use an immersion blender if preferred.
- Ladle soup into bowls, garnish with vegan yogurt, fresh herbs, lemon, and croutons.
Notes
Roasting enhances the natural sweetness of the vegetables and adds depth to the flavor.