This roasted cauliflower and pumpkin soup is creamy, cosy, comforting and so delicious. It's easy to make too with just 8 ingredients.
Ingredients
- 900 g pumpkin , prepared weight (2lb. Start with roughly 1150g/2 ½lb)
- 700 g cauliflower , about 1 medium head (~1 ½lb)
- 2 medium red onions
- 4-5 cloves garlic leave the skins on
- 1 tablespoon extra virgin olive oil (or vegetable oil of choice)
- 1 teaspoon flaky sea salt
- 5 cups chicken stock or vegetable stock
- ¼ cup white miso (shiro miso) , optional
- ¼ cup cream
- ½ teaspoon dried chilli flakes (red pepper flakes) , optional
- Salt to taste
For best results, always weigh ingredients where a weight is provided
Equipment
- Large sheet pan
- Dutch oven or large pot
Instructions
- Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
- Peel the pumpkin and cut into 5cm/2inch chunks. Cut the cauliflower into similar sized pieces. Peel and cut the onions into quarters.
- Place the pumpkin, cauliflower florets, onion, and garlic onto a baking tray. Drizzle over the oil then sprinkle the salt over the top. Roast for 45-60 minutes until the cauliflower and pumpkin flesh is tender and slightly caramelised.
- If you have an immersion blender (stick blender):Squeeze the garlic cloves out into a large Dutch oven, then add the rest of the vegetables from the roasting tray.Add 1 cup of water, the stock and miso then use an immersion blender to blend the soup until very smooth.
- If you have a regular blender: Add ⅓ of the vegetables to the blender along with roughly ⅓ of the stock, ⅓ cup of water and all of the miso. Make sure to leave the vent open and a tea towel loosely draped over it. Blend until smooth.Pour the soup into a large Dutch oven, then repeat the blending process with the remaining vegetables, stock and another ⅔ cup of water in 2 more batches.
- Bring the soup to a bubble over medium heat for 5 minutes (a splatter guard may be helpful), stirring from time to time.
- Add the cream. Stir well. Taste and add salt to taste. Add a little more water or stock if you want a thinner soup.
- If using the chilli flakes, stir half in and sprinkle the rest over the top. Serve while hot.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Pumpkin varieties: Most pumpkins varieties will work. Also butternut squash or kabocha squash will work too. Keep in mind, some pumpkin varieties will create a thicker soup than others. You can use canned pumpkin (around 2 cans) if you have some to use up but fresh tastes much better since it's the hero ingredient.
- Miso paste adds a good heft of amazing umami flavour. If you don't want to add it, add another clove or two of garlic.
- Serving suggestions: Serve your soup with a sprinkle of chilli flakes on top or use freshly cracked black pepper. A drizzle of cream and some crispy sage makes them extra special. You can also add some croutons or pumpkin seeds on top for some crunch.
- Dairy-free: swap the cream for coconut milk or coconut cream.
- Vegan: Use vegetable stock and swap the cream for coconut milk or coconut cream.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
