Pumpkin and Cauliflower Soup Recipe
A creamy and comforting Pumpkin and Cauliflower Soup that combines roasted vegetables with aromatic herbs for a rich, velvety texture. Perfect for a cozy meal, this soup is easy to prepare and served with crusty bread or croutons for added crunch, garnished with Greek yoghurt and pepitas for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Western / Contemporary
- Diet: Vegetarian
Ingredients
Vegetables
- 900g / 2 lbs Pumpkin / Butternut Squash, skin removed and cut into small chunks
- 1/2 head of Cauliflower, cut into florets
- 3 Garlic Cloves
- 1 Brown or Yellow Onion, cut into small chunks
Seasoning and Liquids
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- 3 cups Vegetable Stock, more if needed
- Salt and Pepper, to taste
- 1/4 cup Milk
To Serve
- Crusty Bread or Croutons
- Greek Yoghurt
- Pepitas
Instructions
- Prepare and Roast Vegetables: Preheat the oven to 180C / 350F. Place the pumpkin, cauliflower, onion, and garlic cloves on a baking tray. Drizzle with olive oil and toss to coat evenly. Roast the vegetables for 30-40 minutes, flipping them halfway through, until the pumpkin is golden and tender.
- Simmer the Soup: Transfer the roasted pumpkin, cauliflower, and onion to a large pot. Squeeze the garlic cloves out of their skins into the pot, discarding the skins. Add the vegetable stock and season with salt, pepper, and dried thyme. Bring the mixture to a boil over high heat, then reduce the heat to simmer for 15 minutes to meld the flavors.
- Blend the Soup: Use an immersion blender to puree the soup until it is smooth and creamy. If the soup is too thick, add additional vegetable stock to reach your desired consistency. Return the pot to the stove and heat through for a few minutes.
- Add Creaminess and Serve: Remove the soup from heat and stir in the milk for added creaminess. Serve hot, accompanied by crusty bread or croutons. Garnish with a dollop of Greek yoghurt and a sprinkle of pepitas for texture and flavor.
Notes
- You can substitute butternut squash with pumpkin varieties based on availability.
- For a vegan version, replace milk with a plant-based milk alternative such as almond or oat milk and use dairy-free yoghurt or omit it.
- Adjust the thickness of the soup with more or less vegetable stock depending on preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Adding a pinch of nutmeg or cinnamon can enhance the warmth and depth of flavors.
