Roasted Pumpkin and Cauliflower Soup - earthboundfarm

Recipes / Mains / Roasted Pumpkin and Cauliflower Soup

Roasted Pumpkin and Cauliflower Soup

Servings: 4-6

| Active Time: 15 minutes

| Total Time: 1 hour 15 minutes

It’s time to cozy up with a bowl of comforting soup that celebrates the flavors of the season. This Roasted Pumpkin and Cauliflower Soup is a delightful blend of sweet, earthy pumpkin and creamy cauliflower, perfectly roasted to enhance their natural sweetness. Served in charming pumpkin bowls, this dish not only offers a delicious taste but also makes a stunning centerpiece for your holiday table.

Print Recipe

Ingredients

750g pumpkin, cut into chunks (plus 4 small pumpkins for serving)

2 bags Earthbound Farm Cauliflower Florets

1 large brown onion, quartered

4 garlic cloves, unpeeled

1-2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon black pepper

4 sprigs fresh thyme or 2 teaspoons dried thyme

4 cups vegetable stock or broth

Coconut cream or light cream to serve

Directions

Preheat your oven to 400°F. Line a large baking tray with baking paper. Place the cubed pumpkin, Earthbound Farm Cauliflower Florets, onion quarters, and whole garlic cloves on the second baking sheet. Drizzle with olive oil, and sprinkle with thyme leaves, salt, and black pepper. Toss everything to coat evenly. Roast for 30-40 minutes, or until the vegetables are tender and lightly browned.

 

Remove the roasted vegetables and pumpkins from the oven. Squeeze the garlic out of their skins. Reserve some roasted cauliflower florets for serving, if desired. In a high-speed blender, combine the roasted vegetables and vegetable broth. Blend for a couple of minutes until smooth.

 

Ladle the soup into bowls or pumpkin bowls and top with coconut cream, additional roasted cauliflower, and extra thyme. Enjoy your delicious roasted pumpkin and cauliflower soup.

 

More from Our Kitchen