Name: Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium pumpkin, peeled and cubed (about 4 cups); 1 small cauliflower, broken into florets; 2 white potatoes, peeled and cubed; 1 onion, quartered; 4 garlic cloves, peeled; 2 tablespoons olive oil; 2 tablespoons smoked paprika; 2 tablespoons Italian seasoning; 1 tablespoon ground cumin; 1 teaspoon salt; ¼ teaspoon black pepper; 4 cups vegetable broth; Lemon wedges; Fresh herbs (such as parsley or cilantro); Vegan plain yogurt or coconut cream; Gluten-free croutons

Jump to Recipe·4 from 31 reviews

There is something truly magical about a warm, velvety bowl of soup that instantly wraps you in comfort and coziness. The Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan) Recipe brings together the earthy sweetness of pumpkin, the subtle nuttiness of cauliflower, and a perfect medley of spices roasted to caramelized perfection on one pan. This soup is not only silky smooth and satisfying but also free from dairy, gluten, and nuts, making it a delightful, inclusive option for your family dinners or cozy solo meals on chilly evenings.

Ingredients You’ll Need

The image shows several small bowls and loose ingredients arranged on a white marbled surface with a wooden board beneath some items. In the top left, there is a blue and white patterned bowl filled with white cauliflower florets. To its right, a white bowl holds several chunky pieces of yellow potato. Below the potatoes, another blue and white patterned bowl contains large bright orange pumpkin cubes. To the left of the pumpkin, a bulb of garlic is cut in half to reveal cloves inside. Below the garlic are two small blue and white bowls, one filled with brown Italian seasoning and cumin powders, the other with bright red smoked paprika. Below these, chopped white onion sections rest on the wooden board. Lastly, at the bottom right, a blue and white bowl contains a pale yellow liquid labeled veggie broth. photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients are the stars of this recipe, each chosen to build layers of flavor, create a luscious texture, and paint the soup with warm, inviting colors. Trust me, these basics come together beautifully without any fuss.

1 medium pumpkin peeled and cubed (about 4 cups): Provides natural sweetness and a creamy base once blended.
1 small cauliflower broken into florets: Adds a subtle nuttiness and naturally thickens the soup.
2 white potatoes peeled and cubed: Essential for adding silkiness and body to the soup.
1 onion quartered: Brings savory depth and aroma after roasting.
4 garlic cloves peeled: Infuses the soup with gentle pungency and warmth.
4 cups vegetable broth: The flavorful liquid binds everything together and helps achieve that perfect pourable texture.
2 tablespoons olive oil: Helps roast the veggies to a golden caramel color and enriches flavors.
2 tablespoons smoked paprika: Adds a smoky warmth that makes this dish unforgettable.
2 tablespoons Italian seasoning: A blend of herbs that lifts the soup with aromatic complexity.
1 tablespoon ground cumin: Provides an earthy, slightly spicy note that pairs wonderfully with the pumpkin.
1 teaspoon salt: Enhances and balances the natural flavors of the veggies.
¼ teaspoon pepper: Just enough to gently awaken the palate.

How to Make Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan) Recipe

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep things easy and mess-free. While the oven is warming, break your cauliflower into bite-sized florets, peel and cube the pumpkin, peel and cube the potatoes, quarter the onion, and peel the garlic cloves. These prep steps ensure that every vegetable cooks evenly and becomes perfectly tender.

Step 2: Season the Vegetables

Arrange all the prepped veggies on the lined baking sheet. Drizzle generously with olive oil, then sprinkle over smoked paprika, Italian seasoning, ground cumin, salt, and pepper. Toss everything together on the sheet to coat each piece with the spices and oil thoroughly. This step is where all the flavor magic begins as the spices mingle with the natural sweetness of the vegetables during roasting.

Step 3: Roast to Perfection

Slide the baking sheet into the oven and roast for 25 to 30 minutes. About halfway through, give the veggies a gentle stir with a spatula to ensure even cooking and caramelization on all sides. You’ll know they’re ready when they’re tender and golden with a lovely caramelized aroma filling your kitchen—pure anticipation for the bowl of soup to come!

Step 4: Blend the Soup

Carefully transfer the roasted vegetables to a high-speed blender and add the vegetable broth. Blend until completely smooth and creamy. Take care to let any steam escape by removing the center cap of your blender lid and covering the opening with a kitchen towel (this prevents splatters). If you don’t have a blender, no worries—use an immersion blender in a large pot combining the roasted vegetables and broth, blending right on the stove to a velvety finish.

Step 5: Taste and Adjust

Once blended, taste your soup and adjust seasoning if needed, adding a pinch more salt or a dash of pepper for the perfect balance. Now your luscious soup is ready to warm your heart and tummy alike.

How to Serve Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan) Recipe

A black roasting tray filled with roasted vegetables on a white marbled surface. The vegetables are arranged in a mostly flat layer, with large white and lightly browned cauliflower florets scattered throughout. Bright orange cubed sweet potatoes and some yellow-orange chunks are mixed evenly around the cauliflower. Several golden-brown roasted onion wedges and a whole roasted garlic bulb with exposed cloves add texture and contrast. The vegetables show a mix of soft and charred spots, giving a caramelized look. A gray textured towel is placed beside the tray. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your soup experience, add a dollop of vegan plain yogurt or coconut cream on top for luscious creaminess. Scatter some fresh herbs like parsley or cilantro to brighten each spoonful, and don’t forget crunchy gluten-free croutons that add a satisfying texture contrast. A squeeze of lemon juice over the soup just before serving really wakes up the flavors and adds a fresh zing.

Side Dishes

This soup shines either as a cozy starter or a light main course. Pair it with a warm crusty gluten-free bread for dipping, or a crisp green salad tossed in a tangy vinaigrette for a colorful, nutrient-packed combo. Roasted chickpeas or a simple avocado toast can also round out your meal with extra heartiness and texture.

Creative Ways to Present

For a crowd or special occasion, serve the soup in mini pumpkin bowls or rustic bread bowls to really impress. Drizzle some chili oil or garlic-infused olive oil on top for a hint of spice and aroma. You can even swirl in some homemade pesto or sprinkle toasted pumpkin seeds for added crunch and vibrant color that makes this soup party-ready.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to 4 days when stored in an airtight container. It’s perfect for a quick reheat when you want something nourishing without any additional cooking.

Freezing

This soup freezes wonderfully, making it a fantastic meal prep option. Cool the soup completely, then transfer it to freezer-safe containers or bags, leaving enough room for expansion. It will keep well for up to 3 months and thaw quickly in the fridge overnight.

Reheating

Reheat gently over medium heat on the stovetop, stirring occasionally to prevent sticking and ensure an even temperature. Add a splash of vegetable broth or water if the soup has thickened after refrigeration. You can also gently microwave single servings, covered, until warmed through.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

While fresh pumpkin gives the best flavor and texture for this recipe, you can substitute canned pumpkin in a pinch. Use about 1¼ cups of canned pumpkin and reduce the potato slightly to maintain the right thickness.

Is this soup suitable for kids?

Absolutely! The gentle spices and creamy texture make it a kid-friendly option. You can tone down the smoked paprika a bit if your little ones prefer milder flavors.

Can I make this recipe gluten-free and nut-free?

Yes, this recipe is naturally gluten-free and nut-free. Just be sure to use gluten-free croutons if you want to add that crunchy topping.

What can I use if I don’t have smoked paprika?

If smoked paprika isn’t on hand, regular paprika or a small pinch of chipotle powder can work well to add smoky warmth, but adjust the quantity carefully as chipotle is spicier.

Can I add other vegetables to this soup?

Definitely! Root vegetables like carrots or sweet potatoes blend nicely here and add natural sweetness and nutrients. Just adjust roasting time accordingly to make sure everything is tender before blending.

Final Thoughts

This Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan) Recipe is a keeper—comforting, nourishing, and bursting with flavor, all made with zero fuss. Whether you’re a seasoned vegan or just looking for a delicious, wholesome soup to cozy up with, this recipe promises satisfaction in every spoonful. Grab your baking sheet, roast those veggies, and treat yourself to a bowl of pure warmth that feels like a hug from the inside out.