Vegan Roasted Cauliflower Pumpkin Soup
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This recipe for Vegan Roasted Cauliflower Pumpkin Soup is a creamy dairy free soup that has all the fall vibes. Enjoy this soup as an appetizer or light lunch.
If you love organic soup, be sure to check out some of my other favorites like my Mushroom & Wild Rice Soup, Creamy Sausage Potato & Kale Soup, or my Easy Wonton Soup.
Table of Contents
There’s nothing like a hot cup of organic soup when the weather starts to cool. Creamy soup is very popular for fall, and rightfully so. But, when you have an allergy to dairy or you’re vegan then you can’t eat the same kind of creamy soup that everyone else eats. And I love dairy, but I also love eating vegan sometimes too! And this Vegan Roasted Cauliflower Pumpkin Soup is incredibly creamy with no dairy!
This pumpkin soup is an easy vegan soup recipe to make as you can easily make this in a blender! This Vegan Roasted Cauliflower Soup gets it's creamy texture from roasting cauliflower and coconut milk. If you want to use another kind of non dairy milk (or even cow's milk if you're not vegan) you can do that as well! This pumpkin soup pairs well with a warm piece of bread or toast and it also makes a great appetizer or side dish to meal.
Why You'll Love This Recipe
Easy: This vegan soup is blended up in a blender, making it super easy!
Healthy: I love this Vegan Roasted Cauliflower Soup as it's just a healthy meal! Even if you aren't vegan, this organic soup makes a great side dish or light lunch during the fall when you want something warm and cozy.
Comforting and Cozy: Made with pumpkin and spice, this pumpkin soup is a comforting and cozy fall dish.
Ingredients & Health Benefits
- Cauliflower: Organic cauliflower is what helps makes this soup so creamy while being free of dairy. It also has fiber, antioxidants, and vitamin C.
- Avocado Oil: I use organic avocado oil for some healthy fat, you can use EVOO if you prefer.
- Spices: I use organic dried sage, cinnamon, cardamom, garlic powder, fine sea salt, and black pepper.
- Pumpkin: I use organic canned pumpkin for ease. Pumpkin is a super food! It can improve skin health, immune system, heart health and more.
- Pumpkin Seeds: Top this soup with organic pumpkin seeds for extra benefits and crunch.
- Vegetable Broth: I use vegetable broth because this soup is vegan, but you can also use chicken broth or even bone broth for added protein if you aren't vegan. Use code MIMIBAKESCOOKIES for 20% off Kettle and Fire.
- Coconut Milk: Organic coconut milk also helps makes this soup creamy.
Tools Needed
- Baking Sheet: You'll need a half sheet pan to roast the cauliflower, as this is a huge factor that makes this vegan soup creamy.
- Parchment Paper: I use nontoxic parchment paper for ease.
- Blender: I use a high powered blender, but a food processor or even an immersion blender will also work if you prefer.
- Stock Pot: You'll need a large stock pot to heat this organic soup.
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Step by Step Instructions
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Chop cauliflower and toss with avocado oil and sage. Spread evenly on a baking sheet and sprinkle with sea salt and black pepper. Bake for 35 to 45 minutes or until lightly browned and roasted. Allow to cool completely on baking sheet.
Step 3
In a high powered blender, add the cauliflower, pumpkin, and vegetable broth. Blend until smooth.
Step 4
In a 6-quart pot, add the pumpkin mixture, coconut milk, cinnamon, garlic powder, and cardamom. Place over high heat and whisk to combine completely. Reduce heat and to medium, and heat until desired serving temperature. Serve with pumpkin seeds.
FAQ's
Yes! If you're meal prepping you can just add all the additional ingredients into the blender and blend. You do not have to heat it until you are ready to serve.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Vegan Roasted Cauliflower Pumpkin Soup
Ingredients
- 2 heads cauliflower
- 2 tablespoons avocado oil
- 2 teaspoon dried sage
- salt and pepper
- 30 ounces pumpkin puree
- 4 cups vegetable broth
- 3 cups coconut milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- pumpkin seeds (for topping)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Chop cauliflower and toss with avocado oil and sage. Spread evenly on a baking sheet and sprinkle with sea salt and black pepper. Bake for 35 to 45 minutes or until lightly browned and roasted. Allow to cool completely on baking sheet.
- In a high powered blender, add the cauliflower, pumpkin, and vegetable broth. Blend until smooth.
- In a 6-quart pot, add the pumpkin mixture, coconut milk, cinnamon, garlic powder, and cardamom. Place over high heat and whisk to combine completely. Reduce heat and to medium, and heat until desired serving temperature.
- Serve with pumpkin seeds.
Notes
Nutrition
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