Creamy Pumpkin and Cauliflower Soup Recipe (Vegan)
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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!
Vegan Pumpkin Cauliflower Soup Ingredients
- Olive oil
- White onion
- Garlic
- Pumpkin purée
- Cauliflower head
- Full-fat coconut milk
- Vegetable stock
- Thyme
- Salt
- Black pepper
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
Yes! Just be sure to check your labels on your vegetable broth to make sure it’s gluten-free. Sometimes it’s not!
Sure! You can use coconut cream, unsweetened plain plant-based milk, or regular milk.
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.
More Recipes for Soup Season!
Tuscan White Bean and Kale Soup With Lentils
Vegan Asparagus Broccoli Soup With White Beans
Easy 25-Minute Vegan Chili (Cook-Off Winner!)
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Pumpkin and Cauliflower Soup Recipe
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.
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