Description
This Sheet Pan Roasted Pumpkin Cauliflower Soup is a creamy, earthy, and delicately spiced vegan soup that combines the nutty flavors of roasted pumpkin and cauliflower. Perfectly roasted on a single pan and blended to a smooth, comforting texture, this dairy-free, gluten-free, and nut-free soup is ideal for a weeknight dinner or as a wholesome side dish.
Ingredients
Vegetables
- 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
Seasonings and Liquids
- 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
Soup Garnishes
- Lemon wedges
- Fresh herbs (such as parsley or cilantro)
- Vegan plain yogurt or coconut cream
- Gluten-free croutons
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Prepare Vegetables: Cut the cauliflower into florets. Peel and cube the pumpkin and potatoes. Quarter the onion and peel the garlic cloves.
- Toss Vegetables with Seasonings: Place all the prepared vegetables on the lined baking sheet. Drizzle with olive oil, then sprinkle with ground cumin, smoked paprika, Italian seasoning, salt, and black pepper. Toss thoroughly to ensure every piece is evenly coated with the oil and spices.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to promote even caramelization and tenderness.
- Blend Soup: Transfer the roasted vegetables to a high-speed blender and add the vegetable broth. Blend until smooth and creamy, allowing steam to escape or blending in batches if needed. Alternatively, use an immersion blender by placing the roasted vegetables and broth in a large pot and blending until creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with a dollop of vegan yogurt or coconut cream, fresh herbs, gluten-free croutons, and a squeeze of lemon for brightness and added flavor.
Notes
- You can substitute the pumpkin with butternut squash if desired.
- Adjust the seasoning to taste, especially salt and spices.
- For a thinner soup, add additional vegetable broth during blending.
- Make sure to allow steam to escape when blending hot liquids to avoid splatter.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Use gluten-free croutons to keep the dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American, Gluten-Free, Vegan
