This creamy Pumpkin & Cauliflower Soup is a delicious, healthy and cheap dinner for the whole family! Topped with cream, sautéed cauliflower slices and pine nuts, this soup is perfect for a cold winters night!
Pumpkin soup has got to be my all time favourite soup! It’s rich and sweet and comforting on a cold night…and today I’m sharing a twist on a classic with this Pumpkin & Cauliflower Soup!
Ingredients
This soup is made using pretty common and cheap ingredients so it’s a great meal to make anytime of the week, especially if you’re on a budget!
Pumpkin & Cauliflower – Obviously, pumpkin and cauliflower are the main ingredients in this soup. The sweetness of the pumpkin goes perfectly with the nutty flavour of the cauliflower!
Onion & Garlic – Onion and garlic are something that almost everyone should have in their pantries! They add great flavour to soups.
Stock – This recipe uses chicken stock but if you want to make this soup vegetarian, you can definitely use vegetable stock.
Seasonings – Nutmeg, salt and pepper are the only things you need to season this soup. We want the flavour of the veg to shine!
Toppings – The toppings really make this soup shine! Toasted pine nuts, sautéed slices of cauliflower and a dollop of cream!
How to Make this Recipe
This pumpkin & cauliflower soup is very easy to make!
Step 1. – Sauté chopped pumpkin, cauliflower and onion until pumpkin starts to caramelise. Add garlic and stir through.
Step 2. – Add stock and bring to a gentle simmer. Cook until pumpkin is cooked through and starts to fall apart.
Step 3. – Blitz with a stick blender until smooth and season with nutmeg, salt and pepper.
Helpful Tips & FAQ’s
Do I Need to Roast the Pumpkin & Cauliflower?
Not at all! This recipe was designed to be quick and easy to make so there is no roasting needed! Instead, I like to sauté the vegetables for maximum flavour!
Can I Freeze this Soup?
Yes, this soup will freeze for up to six months! I recommend freezing it in single serve portions to make serving easier.
Can I Make This Recipe in a Slow Cooker?
Whilst I’ve never slow cooked this soup, it is definitely something you could do! Add your pumpkin, cauliflower, onion, garlic and stock and slow cook for 6 hours. Then finish it off with a blender before seasoning!
You May Also Like…
- Chicken & Vegetable Soup
- Asian Beef & Noodle Soup
- Celery & Ham Soup by Mad Creations Hub
- Tuscan Bean Soup by Not Hangry Anymore
Pumpkin & Cauliflower Soup
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 2 cups pumpkin chopped
- 2 cups cauliflower chopped
- 1 onion chopped
- 2 cloves garlic finely diced
- 4 cups chicken stock
- 1/2 tsp nutmeg
- salt & pepper to taste
To Serve
- 1 tbsp oil
- 2 florets cauliflower sliced
- 2 tbsp pine nuts
- cream optional
- green onions sliced, optional
Instructions
- In a large saucepan on medium heat, add oil and butter and allow to melt before adding pumpkin, cauliflower and onion. Sauté for 5-10 mins or until pumpkin starts to caramelise.
- Add chicken stock and bring to a gentle simmer. Cook, stirring occasionally, until pumpkin is completely cooked through and soft.
- Using a stick blender, blend the soup thoroughly, until velvety smooth. Add nutmeg and season to taste with salt and pepper. Stir to combine and cover with lid. Set aside.
- In a medium frying pan on medium heat, add oil and sliced cauliflower. Cook until cauliflower is golden brown and tender. Remove from pan and add pine nuts. Cook for 1-2 mins or until golden. Remove and set aside.
- To serve, ladle soup into serving bowls and top with cauliflower slices, pine nuts, cream and green onions. Serve immediately.
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