Cauliflower and Pumpkin Soup
This creamy Pumpkin Cauliflower Soup is a hearty, healthy cool weather recipe. It's easy to make with minimal prep time. This velvety smooth soup will be a staple for those chillier days. With plenty of herbs and spices, you will love this warming comfort food.
Servings: 12 servings
Calories: 290kcal
Equipment
- high speed blender or immersion blender
Ingredients
Roasted cauliflower
- 1 large head cauliflower cut into pieces
- 2 tablespoons oil
- 2 teaspoons kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- handful of fresh sage leaves
- 6-8 thyme sprigs
Soup
- 4 tablespoons unsalted butter
- 2 medium yellow onions diced
- 1 tablespoon kosher salt divided
- 12-14 cloves garlic minced
- 2 tablespoons fresh sage minced
- 2 tablespoons fresh thyme leaves
- 1.5 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon ground nutmeg optional
- 1 teaspoon black pepper
- 2 cans pure pumpkin puree 30 ounces
- 4 cups chicken broth
- 2 cups heavy whipping cream
- 4 ounces parmesan cheese optional
Instructions
Roast the cauliflower
- Preheat the oven to 425°F. Place cauliflower on a baking sheet, and season with salt, pepper, smoked paprika, red pepper flakes, and herbs. Toss with oil. Roast in a hot oven for 35-40 minutes, until the cauliflower is golden brown.1 large head cauliflower, 2 tablespoons oil, 2 teaspoons kosher salt, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, handful of fresh sage leaves, 6-8 thyme sprigs
Cook the aromatics
- While the cauliflower is roasting, you can start the soup on the stovetop. In a large Dutch oven or stock pot, melt the butter. Add in the onions with a large pinch of salt, and cook until softened, about 5-7 minutes.4 tablespoons unsalted butter, 2 medium yellow onions, 1 tablespoon kosher salt
- Once the onions have softened, add in the garlic, the remainder of the herbs, nutmeg, smoked paprika, and red pepper flakes. Cook, stirring often, until the garlic is fragrant, about 1 minute.12-14 cloves garlic, 2 tablespoons fresh sage, 2 tablespoons fresh thyme leaves, 1.5 teaspoons smoked paprika, ½ teaspoon red pepper flakes, 1 teaspoon ground nutmeg, 1 teaspoon black pepper
- Add in the pumpkin puree, and cook down for about 5-7 minutes to deepen the flavor and infuse with the spices, onions, and herbs.2 cans pure pumpkin puree
Puree and serve
- When the cauliflower finishes roasting, add it to the blender along with the cooked pumpkin puree and aromatics, the parmesan cheese, chicken broth, and heavy cream. Blend until smooth and creamy.4 cups chicken broth, 2 cups heavy whipping cream, 4 ounces parmesan cheese
- If desired, return the mixture to the stovetop to warm through some more, and taste and adjust seasonings.
- Serve with more fresh herbs and toppings of choice. Enjoy!
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
- Roast the cauliflower for a deeper flavor. This makes a big difference in flavor! Sure, you can just boil cauliflower in broth on the stovetop, but adding that extra roasted flavor makes a lot of difference.
- Cook the pumpkin puree for a few minutes. Again, this is all about building layers of flavor. Cooking the pumpkin puree on the stovetop intensifies the pumpkin flavor, and allows everything to meld together with the spices and aromatics.
- Add liquid as needed. This soup is a bit on the thick side, so if you'd like, you can add more broth to thin it out.
- Season to taste. Feel free to add more spices and seasonings to taste!
Nutrition
Calories: 290kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1451mg | Potassium: 485mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12094IU | Vitamin C: 42mg | Calcium: 202mg | Iron: 2mg