Pumpkin Cauliflower Soup {Coconut Cream}
Creamy and warming Pumpkin Cauliflower Soup that’s perfect for chilly fall nights. This roasted pumpkin soup is made in a blender with roasted vegetables that are flavorful and tender.
Servings: 6
Calories: 346kcal
Ingredients
- 1 small pie pumpkin*
- 1/2 medium sweet onion ~ 1 cup chopped
- 3 cloves of garlic
- 1/2 head of cauliflower ~2 ½ - 3 cups
- 2 – 3 tbsp oil
- 2 cups vegetable stock**
- 1/2 cup coconut cream
- 1 1/2 tsp salt or to taste **
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- 2 - 3 tbsp maple syrup omit for whole30
Instructions
- Start with preheating the oven to 400 F.
- Cut the pumpkin in half and remove the seeds. Rub the pumpkin halves with olive oil and place them on a sheet pan with the cut side facing down. Roast in the oven for 30 to 40 minutes (depending on the size of the pumpkin) until the inside is soft enough for a fork to poke through.
- Cut the cauliflower into small florets and the onion into wedges. Then add them to a sheet pan together with the garlic cloves. Drizzle the vegetables with olive oil and season with a little bit of salt and pepper (to taste)
- Insert the cauliflower mix into the oven when there are 20 - 25 minutes left on the timer for the pumpkin. Roast all the vegetables until they are tender and have gotten some brown color.
- Add the roasted vegetables - pumpkin, cauliflower, garlic, and onion to a blender. Add the vegetable stock, coconut cream, and ground ginger powder to the blender.
- Blend all the ingredients until very smooth.
- Pour the soup into a large pot and turn the stove on low to heat the soup up before serving. Add more salt and pepper if desired.
- Enjoy!
Notes
*You can also use canned pumpkin puree (1 small pie pumpkin makes about 2 cups of pumpkin puree and 1 15oz can is about 1 1/3 cup). I highly recommend roasting your own pumpkin though. It makes the soup more creamy and flavorful.
**If the stock you are using is salted, make sure to take that into consideration.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 680mg | Fiber: 5g | Sugar: 18g