Description
This creamy cauliflower and pumpkin soup is the ultimate cosy meal! With nutmeg, maple drizzle, and crunchy pepitas, it's easy, comforting, and perfect for your fall recipes. A must-try roasted pumpkin and cauliflower soup recipe for weeknight dinners or holiday starters.
Ingredients
For the soup
- 1 tbsp butter
- 1 leek, sliced (white and light green part only)
- 1 onion, diced
- 2 garlic cloves, minced
- 400g cauliflower, chopped
- 400g pumpkin, peeled and cubed
- 750ml vegetable stock
- 1/2 cup cream (optional - see note 1 for vegan recipe)
- Pinch of ground nutmeg
- Salt and pepper, to taste
To Garnish - optional
- Roasted pepitas (pumpkin seeds)
- Dollop of Greek yoghurt
- Maple syrup, for drizzling
- Fresh thyme leaves
Instructions
1. Sauté aromatics
In a large pot, melt the butter over medium heat. Add sliced leek, diced onion, and minced garlic. Cook for 5–6 minutes until soft and fragrant.
2. Add vegetables (note 2)
Stir in the chopped cauliflower and pumpkin. Cook for another 5 minutes, stirring occasionally.
3. Simmer
Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the vegetables are soft.
4. Blend
Remove from heat and use a stick blender (or transfer to a regular blender) to puree the soup until silky smooth.
5. Finish the soup
Return to low heat. Stir in the cream and a pinch of nutmeg. Season with salt and pepper to taste. Heat through gently—don’t boil.
6. Garnish and serve
Ladle the soup into bowls. Drizzle with a little maple syrup. Top each bowl with a dollop of Greek yoghurt, a sprinkle of roasted pepitas, and a few fresh thyme leaves if using.
Notes
-
Want to make it vegan? It’s super easy—and still absolutely delicious.
- Swap the butter - use olive oil for sautéing
- Skip the cream - skip it entirely – this recipe still tastes amazing without the cream. In fact, my husband prefers it that way.
- Leave off the Greek yoghurt - try a dollop of plant-based yoghurt or go without, it's not essential to the taste.
- Keep the maple drizzle and pepitas → they add loads of flavour and crunch
- The soup still tastes creamy and full-bodied thanks to the blended veg and stock – no dairy needed!
-
Make it a roasted pumpkin and cauliflower soup - Roasting the veg before simmering for a deeper caramelised flavour.
- Preheat oven to 200°C (fan).
- Evenly cut the pumpkin and cauliflower and toss with olive oil, salt, and pepper.
- Roast for 25–30 minutes until golden and very tender.
- Reduce the simmering time to 5-10 min – after sautéing the leeks, onion, and garlic, add the roasted veg and stock.
- Blend until smooth , then continue as per the original recipe with seasoning and garnishes.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Modern Comfort Food
