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a bowl of creamy pumpkin cauliflower soup with roasted pumpkin oil and cracked black pepper for garnish. a torn piece of cheesy thyme toast is dipped into one edge of the soup.

roasted cauliflower and pumpkin soup recipe

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Roasted sweet pumpkin turns velvety smooth when blended with hearty cauliflower and creamy oat milk. Fresh ginger adds a punchy brightness while smoked paprika and nutty cumin coax deep, soul soothing flavors.

  • Total Time: 1 hour
  • Yield: 6 servings (about 3 quarts) 1x

Ingredients

Units Scale

for the soup:

  • 1/2 small pumpkin (enough to yield 6 cups cubed)
  • 1 small to medium head cauliflower
  • 1 medium yellow onion
  • 4 cloves garlic
  • 3 tablespoons olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 3 inch knob fresh ginger (enough to yield 2 tablespoons peeled and grated)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme leaves
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne
  • 1 quart chicken stock
  • 1 cup oat milk

for the cheesy thyme toast:

  • crusty bread, sliced
  • 1 whole garlic clove, peeled
  • gruyere cheese, shredded
  • fresh thyme leaves

for serving: 

  • roasted pumpkin seed oil (or toasted sesame oil)
  • freshly ground black pepper

Instructions

make the soup:

  1. Preheat your oven to 425℉. Peel and dice the pumpkin. When working with a large round (read: slippery!) item like this, I usually cut it into smaller pieces that are more handleable. Peel the pumpkin pieces using an ordinary vegetable peeler and dice into large chunks.two large pieces of a whole pumpkin that have been hollowed out are resting on a wooden board. one piece has been peeled and there is a standard vegetable peeler nearby.
  2. Cut the cauliflower into florets. Peel and roughly chop the onion. Peel the garlic cloves, but leave them whole. a baking sheet is filled with peeled and cubed pumpkin, roughly cut onion, peeled garlic cloves, and cauliflower florets.
  3. Toss the diced pumpkin, cauliflower florets, chopped onion, and garlic cloves, with 2 tablespoons of the olive oil (reserve the remaining 1 tablespoon for later). Season with salt and black pepper to taste and salt and arrange in a single layer on a baking sheet. You may have to use 2 baking sheets like I did.the vegetable mixture as mentioned in step 2, now coated with olive oil, salt, and black pepper.
  4. Roast the veggies in the preheated oven for 20-30 mins, giving them a stir and a flip about halfway through cooking. You’re looking for the onion and garlic to be softened and for the veggies to develop some deep golden-brown spots. Remove from the oven and set aside.a close up of the vegetable mixture on a baking sheet after it has been roasted in the oven. the vegetables are softened and have areas of golden-brown caramelization.
  5. While the veggies are roasting, peel and grate the fresh ginger. In a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the grated ginger along with all of the spices: cumin, thyme, smoked paprika, and cayenne. Allow the mixture to cook for about a minute, stirring constantly for one minute until fragrant. It will have a paste-like texture. a close up of a paste-like mixture of olive oil, grated ginger, and spices cooking in the bottom of a soup pot.
  6. Tip all of the roasted vegetables into the pot with the cooked spice mixture, then add chicken stock, and oat milk.the roasted vegetables from step 4 are added to the liquid in the soup pot. a blue spatula stirs the mixture.
  7. Use an immersion blender on low to start slowly blending the soup, breaking down the large chunks.an immersion blender is being used to puree the mixture in the soup pot. the mixture is part of the way to a creamy consistency, but you can still see some large chunks of vegetables.
  8. Once the large chunks of veggies are gone, increase the speed and continue blending until very smooth. Taste and adjust seasonings and/or consistency if needed. Keep your soup warm over low heat–stirring occasionally–while you make the cheesy thyme below.a smooth and velvety pumpkin cauliflower soup in a soup pot, being stirring with a blue spatula.

make the cheesy thyme toast and serve:

  1. Choose a nice crusty bread and slice it. Peel a garlic clove, leaving it whole, and shred the gruyere cheese. The thyme did not make it out of my refrigerator in THYME (ha ha ha…) for this photo, but go ahead and strip a few sprigs of their little leaves. Breathe deep. Isn’t that the best smell 😌a wooden board with sliced sourdough bread, whole garlic cloves, and a bowl of shredded gruyere cheese on it.
  2. Lightly toast the bread then rub the surface of each slice with a raw whole garlic clove. It sounds weird, I know, but I saw this trick on Rachael Ray’s 30 Minute Meals some 20+ years ago and it has stuck with me ever since! Top each toast with some shredded gruyere and a few fresh thyme leaves.shredded cheese and fresh thyme are sprinkled on two oblong slices of bread.
  3. Broil the toasts for a few minutes until the cheese is melted and bubbly. Ladle your roast pumpkin and cauliflower soup into serving bowls and top with roasted pumpkin oil, cracked pepper, and slices of cheesy thyme toast. the cheese has become melted and bubbly and the edges of the bread are golden brown and crisp.

Notes

  • I use an immersion blender to blend the soup, but you can definitely use an upright blender too. When blending something hot in an upright blender, let it cool down a bit as this helps to avoid steam buildup inside the container. Then transfer the warm cooked vegetables and liquids to the blender and secure the lid tightly. Whiz until smooth and return your cauliflower pumpkin soup to the pot to re-warm it. 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: soups
  • Method: stovetop
  • Cuisine: american

Find it online: https://crescentmoonkitchen.com/roasted-cauliflower-and-pumpkin-soup/