Vegetarian Recipe: Classic Roasted Pumpkin and Cauliflower Soup

I made pumpkin cauliflower soup before, but that was the lazier version by boiling everything in a pot and blend them up. It was yummy but I think sometimes we need to stick with classic a little bit. And I’ve always heard so many people saying that you need to roast up the vegetables first to reduce the liquid in them, that way your pumpkin and cauliflower will add up different nice flavours after roasting. Pumpkin soup will taste better and creamier.


So today I roast up pumpkin and cauliflower and blend them up next. Still very easy and take very little effort.

1 hour is all you need (50 minutes in the oven, so actual active cooking time is probably around 15 min or so).



  • Pumpkin
  • Cauliflowers
  • Optional (for garnish) Pumpkin seeds
  • Optional (for soup stock): Onions, carrots, celery (if you don’t have them handy just add half a cube of chicken/vegetables stock cubes)



Step 1: Roast pumpkin and cauliflowers in the oven (50min)

  1. Pre-heat oven 180 C/ 356F
  2. 2 oven trays : one for pumpkin, one for cauliflower
  3. Pumpkin – Cut pumpkin into smaller pieces and remove the skin – then season with olive oil, salt, pepper. Use your hands to coat them evenly. Put them in the oven first. Total time for pumpkin in the oven = approximately 50 min
  4. Cauliflower – Cut cauliflowers into smaller florets, then season with olive oil, salt, pepper, then cumin, turmeric, paprika if you like some spice kick. Put them in the oven 10 minutes after pumpkin is in the oven, total time for cauliflowers in the oven = approximately 40 min
  5. Turn them during halfway of the roasting time

Step 2: Boil soup on the stove (10-15 min)

  1. While roasting, prepare chopped onions, carrots and celery, garlic,
  2. Heat up a deep pot, sauté onions, carrots, celery with olive oil until soft. Then add the roasted pumpkins and cauliflower into the pot. (Set a side a few pieces for garnish later if you like). Add boiling water until it covers the veggies.
  3. Let them boil and stir to combine. Add 1/2 cubes of chicken cube stocks to increase the flavours if you like.
  4. Use a electric hand blender, blend the soup carefully until the consistency you like.
  5. Stir and boil until you are happy with the taste and texture.

Step 3: Plating

  1. Pour soup into a bowl
  2. Garnish with the leftover roasted pumpkin and cauliflowers
  3. Add a dash of olive oil on the soup to give them shine
  4. Garnish with some pumpkin seeds


Roasted Pumpkin Cauliflower Soup/

Pumpkin Congee with no rice!


No Carbs! It’s full of nutrients!

It’s vegetarian, it’s lean and healthy.


No time? Too complicated?

No time to make this and you want an even simple version?
I have another recipe for instant pumpkin cauliflower soup. Just click here.

You’re welcome:)

Vegetarian Recipe: Classic Roasted Pumpkin and Cauliflower Soup
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