CREAMY AND WARMING PUMPKIN CAULIFLOWER SOUP THAT’S PERFECT FOR CHILLY FALL NIGHTS. THIS ROASTED PUMPKIN SOUP IS MADE IN A BLENDER WITH NUTRITIOUS INGREDIENTS THAT ARE PALEO, WHOLE30, VEGAN, AND DAIRY-FREE. SERVE IT WITH TOASTED BREAD FOR A PERFECT WEEKNIGHT DINNER.
Rub the pumpkin halves with olive oil and place them on a sheet pan with the cut side facing down. Roast in the oven until the inside is soft enough for a fork to poke through.
Drizzle the vegetables with olive oil and season with salt and pepper. Insert the cauliflower mix into the oven. Roast all the vegetables until they are tender and have gotten some brown color.
Now, add the roasted vegetables – pumpkin, cauliflower, garlic, and onion to a blender. Additionally, add the vegetable stock and ground ginger powder to the blender.
Then, blend all the ingredients until very smooth. Be careful, it might get very hot.