Mimi's Organic Eats » Lunch & Dinner Recipes » Vegan Roasted Cauliflower Pumpkin Soup

Vegan Roasted Cauliflower Pumpkin Soup

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 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.

vegan roasted cauliflower soup

Why You'll Love This Recipe

There’s nothing like a hot cup of 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 soup is an easy 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 Roasted Cauliflower Pumpkin Soup pairs well with a warm piece of bread or toast and it also makes a great appetizer or side dish to meal.

vegan roasted cauliflower soup

Ingredients for Roasted Cauliflower Vegan Soup

Organic Cauliflower

Chosen Foods Organic Avocado Oil

Frontier Co-Op Organic Sage

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Black Pepper

Farmer's Market Organic Pumpkin Puree

Organic Kettle & Fire Vegetable Broth (use code MIMIBAKESCOOKIES for 20% off your order!)

Real Coco Organic Coconut Milk

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Garlic Powder

Food to Live Organic Roasted & Salted Pumpkin Seeds

vegan roasted cauliflower soup

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

vegan roasted cauliflower soup

Vegan Roasted Cauliflower Pumpkin Soup

Recipe by MimiDifficulty: Easy
Makes

6

servings

This simple pumpkin soup is loaded with veggies and perfectly spiced to make the ultimate fall side dish or meal.

Ingredients

  • 2 heads organic cauliflower

  • 2 tablespoons organic avocado oil

  • 2 teaspoon organic dried sage

  • Fine sea salt

  • Organic black pepper

  • Two 15-ounce cans organic pumpkin

  • 4 cups organic vegetable broth

  • 3 cups organic unsweetened vanilla coconut milk

  • 1 teaspoon organic cinnamon

  • 1/2 teaspoon organic garlic powder

  • 1/4 teaspoon organic cardamom organic pumpkin seeds, for topping

Directions

  • 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

  • High Altitude – Follow the recipe as noted.

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Did you like this post?

Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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