Another recipe where my pumpkin obsession comes out in full force. Yes, I know, there is a bit too much pumpkin lately, but can you really blame me? I just love fall and all its cozy flavors: pumpkin, maple, apples, cinnamon, nutmeg, and of course, their roasting flavours. Yum!
This time, I will prove once again that roasting is a game-changer. It brings out all the flavour, that smoky, caramelized aroma that you just can’t beat. I used to make this soup with raw pumpkin, by simply cooking it in a broth, and while it was good, roasting takes it to a whole new level. Not just for pumpkin, but any veggies you roast get that same magical treatment.
And I’m throwing in a few surprise spices and ingredients that you might not expect, but trust me, they are the secret to making this soup irresistible and an absolute favourite this fall.
Carved pumpkins? Hm….I do not think so
I have a hard time carving pumpkins. First, because raccoons seem to have a party with them, and they are gone within a few days. Second, I just can’t bring myself to leave a perfectly good pumpkin out in the cold. All I could think is all that pumpkin goodness sitting outside my door when it could be roasted, turned into soup, cookies, bread, and so much more inside my kitchen. Yes, I know it is selfish, but can you blame me? And let’s be honest, the raccoons don’t let me keep them anyway, so cooking it is.
Which pumpkins to use
For this recipe, I usually go with butternut squash (also called butternut pumpkin). It’s my go-to, mostly because I grew up using it and I am familiar with both the flavour and all its use in the kitchen. It’s not always easy to find a super sweet one, but the flavour is still fantastic when roasted.
That said, there are other great options too. I have also used golden nugget pumpkins, which are super common around Halloween, and one of my absolute favorites is the Kabocha, also known as Japanese pumpkin. Kabocha has this rich, sweet flavor that is perfect for roasting, especially if you drizzle it with honey, maple syrup, and lots of cinnamon. Seriously, ones you pack it with all those flavours – it is like a dessert!
So, whether you are using a butternut, golden nugget, or Kabocha, each brings its own twist to the recipe. Experiment with what you have and find your favourite – you can’t go wrong.
What’s the twist here
I always like to mix things up a bit and push the boundaries and combinations. Nothing too wild, but just enough to explore a new territory. This time, the twist is cauliflower, and let me tell you, it’s a game-changer. Now, full disclosure, my kids are not the greatest fan of cauliflower (a well-known fact at home), but I love finding ways to sneak in ingredients they are not crazy about, just to see if I can turn them into something delicious.
And guess what? Cauliflower adds this amazing level of creaminess and a subtle smokiness that takes the soup to a whole new level. The best part? My kids had no idea there was cauliflower in it and they devoured it without a single complaint. Total win!
Endorsement
And yes, this soup has been officially husband-approved! He even declared it one of his favorite creamy soups ever, and I couldn’t stop smiling. Another win!
What do you need for this soup
Butternut pumpkin – I love butternut pumpkin for soups because it has more moisture than other varieties, which gives the soup that creamy, flavourful base we all crave.
Onion – Roasted onion brings a caramelized sweetness. Honestly, I think it is one of the top 3 ingredients of this soup.
Garlic cloves – What’s a soup without garlic? Impossible! I think it adds flavour and gives you that little immunity boost A win-win.
Salt and pepper to taste – Simple but essential. Just season to taste.
Nutmeg – Please, please don’t skip the nutmeg. Grate some fresh nutmeg (or ground is fine too). Trust me, it adds a unique, warming flavour that ties everything together.
Cayenne pepper – I like a little heat, but if you are serving this to kids (like I did), you might want to tone it down. Follow your gut on this one.
Smoked paprika – The smokiness of the paprika is the perfect final touch, giving the soup that extra depth of flavor.
Sage-based herb butter – If you haven’t tried my herb butter recipe yet, now’s the time! It’s a kitchen staple. But if you are short on time, just use regular butter and fresh sage leaves. Whatever you do, don’t skip the sage, because it brings a beautiful flavour to the soup.
Coconut milk – This is where things get interesting. I decided to go for coconut milk instead of regular cream, and honestly, it is the best decision I made for this recipe. It adds a an interesting richness that you are going to love.
Vegetable broth – If you have a homemade broth, amazing. But if not, grab your favorite store-bought one, and you are good to go.
Few useful tools to have
Dutch Oven – I bought my first Dutch oven few months ago, and since then we are totally inseparable! I don’t understand why, but everything tastes better and looks better when cooked in a Dutch oven. If you are curious about why I love my Dutch oven so much, check my post 9 reasons why you need a Dutch oven in your kitchen. Fair warning: once you try it, you will be hooked for life!
Non-stick baking sheet – A non-stick baking sheet is something you will use for everything – from roasting vegetables to baking cookies and pastries. And the best part? It is easy to clean. Whether you are making crispy roasted potato wedges or baking your favorite cookies, a non-stick baking sheet is a kitchen must-have.
Roasted Pumpkin and Cauliflower Soup
Course: SoupsDifficulty: Medium4
servings10
minutes40
minutes20
minutes1
hour10
minutesTry this delicious roasted cauliflower and pumpkin cream soup, packed with roasted fall flavors and a fun little twist.
Ingredients
1 medium-sized cauliflower
1 small onion
4-5 garlic cloves
1 small butternut pumpkin
A pinch of freshly grated nutmeg
1 teaspoon smoked paprika
Salt and pepper, to taste
½ teaspoon cayenne pepper
½ cup coconut milk (canned)
Olive oil
50g sage herb butter (or plain butter)
Directions
- Preheat the oven to 400°F. In a meantime, wash and dry all the veggies.
- Break the cauliflower into florets and place them on a baking sheet lined with parchment paper.
- Cut the onion into large chunks and toss it in with the rest of the veggies. Throw the garlic cloves straight onto the sheet, and drizzle everything generously with olive oil.
- Sprinkle the spices: salt, pepper, smoked paprika, and cayenne over the veggies, then mix them up so they are evenly coated. Roast the veggies for about 40-50 minutes, keeping an eye on them to make sure they don’t burn.
- Once roasted with nice caramelized coating, pre-heat a Dutch oven with a little olive oil over medium heat.
- Add the roasted veggies to the pot, then pour in the vegetable broth (or water). Cover and let it simmer for 20-30 minutes on low-medium heat.
- Toward the end of cooking, stir in the coconut milk, taste, and adjust the seasoning with a bit more salt and pepper if needed. Grate some fresh nutmeg for extra flavor, then let the soup rest for 10-15 minutes to cool slightly.
- Transfer everything to a food processor or blender and blend until you reach a smooth and creamy texture. Don’t forget to add the sage butter during this step.
- Serving
- For a final touch, serve the cream soup in a small soup bowl and top it up with some roasted pumpkin seeds to really bring out the pumpkin vibes. Enjoy!
Recipe Video
Notes
- If you decide to swap the broth with water, make sure you level up the seasoning to bring the flavours to the right level.
How to store the soup
If you happen to have any leftovers (which I highly doubt), you can freeze the soup in an airtight container for up to a month. Just let it defrost at room temperature and warm it up on low heat before serving. If you are planning to eat it sooner, the soup will stay fresh in the fridge for up to 3 days.
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com or pin the recipe. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
Do you like this recipe? Share it with others
Line up for more soup
I have few more delicious soups for you to try. They will warm you up and help boost your immune system.
