Soup season has officially started and I’m kicking it off with this roasted cauliflower pumpkin soup. This luscious creamy soup has all the fall flavours you are looking for, a bit of pumpkin spice seasoning and the roasted cauliflower makes it all come together.

I know cauliflower soup might not sound appealing but trust me this is so delicious and easy! I’ve been looking for warm, creamy soups as the temperatures have started to drop and this soup has me going for bowl after bowl. My secret ingredient is adding a pear and a touch of maple syrup which provides a sweetness to really balance everything out. The cauliflower naturally thickens this soup, so you won’t need to add a lot of cream. You can totally make this vegan by using coconut milk instead of cream and using more olive oil in place of butter (or your favourite vegan butter).

This soup can be stored in the fridge for 4-5 days. So, you can make a big batch of this and can have it all throughout the week for lunch! It pairs perfectly with a fall salad or your favourite sandwich.

I can’t wait for you to make it this at home.

10 servings / 15 mins prep time / 50 mins total time

Ingredients

1 tbsp olive oil

1 tbsp butter

1 onion, diced

1 garlic clove, grated

2 tsp ginger paste

1 small pear, diced

1 large head cauliflower, cut into bite size pieces

2 tsp pumpkin pie spice, divided

2 cups pumpkin puree

6 cups vegetable broth

1 tbsp maple syrup

¼ cup cream

Salt and pepper

Directions

Start by roasting the cauliflower. Preheat oven to 375°F. In a large bowl, add the cauliflower, olive oil, 1 tsp pumpkin pie spice along with salt and pepper. Give it a mix until evenly coated.

Roast the cauliflower for 30 mins or until fork tender.

While the cauliflower is roasting, make the soup. In a soup pot, add the olive oil and butter, once melted add the onion, garlic, ginger paste and pear. Allow to cook until the onions are translucent, and the pear has softened, about 10 mins. Add the pumpkin pie spice and cook until fragrant, about 2 mins.

Add the pumpkin puree and vegetable broth along with the cooked cauliflower. Allow to cook for 15 mins.  

In a blender, add the soup and blend until smooth. Transfer back to the soup pot and add the maple syrup and cream. Adjust for seasoning and enjoy!

I like to serve this with pumpkins seeds on top, drizzle with cream and maple syrup to really elevate the dish!