Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)
User Reviews
5.0
6 reviews
Excellent
Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)
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Creamy, earthy, delicately spiced with a nutty flavor, nothing says comfort quite like a warm bowl of soup. Our one-pan roasted pumpkin and cauliflower soup delivers that smooth creamy texture while being dairy-free, gluten-free, and nut-free, perfect for weeknight dinner.
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Ingredients
- 1 medium pumpkin peeled and cubed (about 4 cups)
- 1 small cauliflower broken into florets
- 2 white potato peeled and cubed
- 1 onion quartered
- 4 garlic cloves peeled
- 4 cups vegetable broth
- 2 tablespoon olive oil
- 2 tablespoon smoked paprika
- 2 tablespoon Italian seasoning
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
Soup Garnishes
- lemon
- fresh herbs
- vegan plain yogurt
- croutons gluten-free
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Instructions
- Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into florets. Then peel and cube the pumpkin, quarter the potato, and onions, and peel the garlic.
- Add your prepared veggies to the prepared baking sheet. Drizzle the vegetables with olive oil. Sprinkle over with ground cumin, smoked paprika, Italian seasoning, salt, and pepper. Toss to ensure all vegetables are evenly coated.
- Place in the oven to roast for 25-30 minutes, or until all vegetables are tender and have a nice caramelized color. It's good practice to stir halfway through to ensure even cooking.
- Transfer the roasted vegetables to a high-speed blender and add the vegetable broth. Then blend until the mixture is smooth and creamy. Ensure you allow the steam to escape and blend in batches if necessary.
- Immersion Blender: If using an immersion blender, add the roasted soup mixture to a large pot with the vegetable broth. Then slowly blend until smooth and creamy.
- Once blended to your desired consistency, ladle the soup into serving bowls. Garnish with a dollop of vegan yogurt or coconut cream, fresh herbs, and croutons for a nice crunch.
Nutrition Information
Show Details
Serving
1serving
Calories
177kcal
(9%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
1025mg
(43%)
Potassium
1144mg
(33%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
20822IU
(416%)
Vitamin C
35mg
(39%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Zinc
1mg
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 177kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1025mg | 43% |
| Potassium | 1144mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 20822IU | 416% |
| Vitamin C | 35mg | 39% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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