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Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)
5 from 6 votes

Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)

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.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 177 kcal
Course: Side Dish, Soup
Cuisine: American, Vegan

Ingredients

  • 1 pumpkin peeled and cubed (about 4 cups, medium
  • 1 cauliflower broken into florets, small
  • 2 white potato peeled and cubed
  • 1 onion quartered
  • 4 garlic peeled, cloves
  • 4 cups vegetable broth
  • 2 tablespoon olive oil
  • 2 tablespoon smoked paprika
  • 2 tablespoon Italian seasoning
  • 1 tablespoon cumin ground
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
Soup Garnishes
  • lemon
  • fresh herbs
  • PLAIN yogurt vegan
  • croutons gluten-free

Instructions

    Cup of Yum
  1. Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets. Then peel and cube the pumpkin, quarter the potato, and onions, and peel the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 177

% 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.