Overhead view of a bowl of pumpkin and cauliflower soup with coconut milk swirled in the soup and a piece of cauliflower set in the middle.

This Creamy Pumpkin and Cauliflower Soup Recipe is a delicious soup for chilly fall nights and for pumpkin season! 

When the weather changes and it starts getting dark out earlier, I love warming up with this creamy pumpkin soup or this Tuscan White Bean and Kale Soup With Lentils or Gluten-Free Broccoli Cheddar Soup

Cauliflower Pumpkin Soup Recipe

This creamy vegan soup is a healthy meal for the whole family. My two-year-old loved the soup and my 5-year-old dipped his quesadilla in it, only to realize he really liked it, too! 

In this soup, you’ll find healthy ingredients and no heavy cream. To make the soup creamy, I used full-fat coconut milk. Feel free to swap the coconut milk for coconut cream or plant-based (or regular) milk. 

What You’ll Love About Vegan Pumpkin Soup

  • Easy. With only 10 ingredients, this soup comes together so easily! Simply cook everything in a pot and then use an immersion blender to turn it into a creamy soup!
  • Quick. Unlike many soup recipes, this soup is ready in just about 30 minutes. It’s a great option for a weeknight dinner!
  • Comforting. There’s nothing quite like a hot, delicious soup to cozy up with for soup season!
Two bowls of pumpkin soup with a piece of bread in the background.

Vegan Pumpkin Cauliflower Soup Ingredients

  • Olive oil
  • White onion
  • Garlic
  • Pumpkin purée
  • Cauliflower head
  • Full-fat coconut milk
  • Vegetable stock
  • Thyme
  • Salt
  • Black pepper
Overhead view of two bowls of cauliflower pumpkin soup. Two spoons are off to the side and some bread.

How to Make Pumpkin Cauliflower Soup

STEP 1 – Sauté onions and garlic

In a large pot, over medium heat, sauté onion until translucent. Add minced garlic and sauté for 30 more seconds. 

STEP 2 – Add remaining soup ingredients

Add canned pumpkin puree, cauliflower florets, coconut milk, vegetable broth, thyme, salt, and black pepper (to taste) to the pot. Stir to combine. Cover and bring to a boil. 

STEP 3 – Simmer for 15 minutes

Turn the heat down, bringing the soup to a simmer. Keep the soup covered and simmer for 15 minutes, until the cauliflower can be pierced by a fork easily. Turn the heat off. Use an immersion blender or a regular blender (if it’s safe for hot liquids) and blend the soup until it’s creamy. 

What to Serve With This Pumpkin Cauliflower Soup Recipe

  • warm crusty bread
  • quesadillas
  • side salad 
  • roasted chickpeas
  • top with pumpkin seeds or hemp seeds

How to Store Pumpkin and Cauliflower Soup

Fridge. Store leftovers in the fridge for up to 3 days in an airtight container.

Freezer. Allow the soup to cool completely and then transfer it to an airtight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.

Frequently Asked Questions

Is this recipe gluten-free?

Yes! Just be sure to check your labels on your vegetable broth to make sure it’s gluten-free. Sometimes it’s not!

Can I use a different milk than coconut milk?

Sure! You can use coconut cream, unsweetened plain plant-based milk, or regular milk. 

How can I get some extra protein in this recipe?

Top the soup with roasted chickpeas, pumpkin seeds, or hemp seeds. Alternatively, you can blend some white beans into the soup. You may need to add some extra vegetable broth if the soup gets too thick with this option.

Side view of two bowls of soup with bread in the background.

More Recipes for Soup Season!

Tuscan White Bean and Kale Soup With Lentils

Vegan Asparagus Broccoli Soup With White Beans

Quick Vegan Pinto Bean Soup

Easy 25-Minute Vegan Chili (Cook-Off Winner!)

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Overhead view of a bowl of pumpkin and cauliflower soup with coconut milk swirled in the soup and a piece of cauliflower set in the middle.
5 stars (1 rating)

Pumpkin and Cauliflower Soup Recipe

Yield: 4 servings
This Pumpkin and Cauliflower Soup recipe is vegan and so creamy! It's the perfect cozy fall soup that the whole family can enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 1 tablespoon olive oil
  • ½ white onion , diced
  • 2 garlic cloves , minced
  • ½ cup pumpkin purée
  • 1 cauliflower head , (cut into florets)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • Black pepper, to taste

Instructions
 

  • In a large pot, over medium heat, sauté onion until translucent. Add minced garlic and sauté for 30 more seconds.
  • Add canned pumpkin puree, cauliflower florets, coconut milk, vegetable broth, thyme, salt, and black pepper to the pot. Stir to combine. Cover and bring to a boil.
  • Turn the heat down to medium low. Keep the soup covered and simmer for 15 minutes, until the cauliflower can be pierced by a fork easily. Turn the heat off.
  • Use an immersion blender or a regular blender (if it's safe for hot liquids) and blend the soup until it's creamy. If your regular high-speed blender is not safe for hot liquids, wait until the soup cools before blending. Then, you can return the soup to the pot and heat it back up.
Course: Dinner
Cuisine: American
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