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–+ servings
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
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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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