A slow roasted garlic cauliflower pumpkin soup seasoned with italian herbs and seasoned white wine vinegar for a wonderfully, autumn meal.

Roasted Garlic Cauliflower Pumpkin Soup with De Nigris Vinegars #lovemyvinegar #shop

With autumn clearly in the air, leaves slowly changing and the temperatures dropping, often I turn to hearty soups to fill the growling stomachs of my family.

We love to pair delicious thick soups with sandwiches or a salad for an easy weeknight meal.

Why You’ll Love Roasted Garlic Cauliflower Pumpkin Soup

  • Cozy soup for a cold night, or a wonderful summer meal paired with a nice salad.
  • Budget friendly in today’s standards, save money by purchasing generic ingredients.
  • Wonderful, creamy hearty texture and mild delicious flavor!
  • Easy to find ingredients, substitutions available and can easily be doubled, or tripled to feed more people.

Roasted Garlic Cauliflower Pumpkin Soup Close Up in a green bowl

This Roasted Garlic Pumpkin Cauliflower soup is delicious.

Tips and Tricks

We made ours a little thicker because we like it that way, but you could easily thin yours out a bit by adding some more stock by the tablespoon if desired. You just add and stir until you reach the consistency you want.

You can turn this creamier by adding in about 1/4-1/2 cup of cream. Yes milk will work but use less and stir so you don’t get a soup that is too runny.
Add more as you go.

We added a blend of some Italian herbs to ours and some cracked black pepper upon serving just for a little added flavor. Add your favorite herb in fresh or dry form and stir. YUM!

Overhead shot of Roasted Garlic Cauliflower Pumpkin Soup

Recipe Ideas to Serve with Roasted Garlic Cauliflower Pumpkin Soup

  • This beautiful avocado pomegranate spinach salad is full of great crunch and delicious flavors making it the perfect side dish for any meal, but a great choice as a holiday salad!
  • Our garlic butter spinach also goes incredibly well with this soup and can be stirred in for added flavor!
  • Easy Swiss cheese bread is comes together quickly with just a few ingredients. Save some Swiss cheese for the top of the soup!

If you make our recipe, please let us know! Tell us in the comments or you can take a photo and share it, tagging us on instagram, facebook or twitter with #dailydishrecipes. We love seeing your creations!

Roasted Garlic Cauliflower Pumpkin Soup Featured Image

Printable Recipe

Roasted Garlic Cauliflower Pumpkin Soup Featured Image

Roasted Garlic Cauliflower Pumpkin Soup

Nicole Cook
 A slow roasted garlic cauliflower pumpkin soup seasoned with italian herbs and seasoned white wine vinegar for a wonderfully, autumn meal.
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 108 kcal

Ingredients
  

  • 1 whole garlic bulb roasted
  • 6 cups cauliflower cut into pieces
  • 2 cups vegetable stock
  • 1 ½ teaspoons Italian herb seasoning more to taste
  • 1 teaspoons White Wine Vinegar
  • 3 cups pumpkin puree homemade or canned
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • Follow my directions for how to roast garlic.
  • In a large pot on the stove, boil cauliflower for 12-15 minutes until soft. Drain.
  • In a blender, add the vegetable stock, Italian herb seasoning, White Wine Vinegar, drained cauliflower and pumpkin puree. Blend until smooth.
  • Add the roasted garlic cloves by squeezing from the bottom of the clove so the garlic goes into the blender. Blend again.
  • Pour everything into a pot on the stove and simmer over low heat for about 30 minutes; stirring frequently. Add more vegetable stock if the soup becomes too thick.
  • Serve with crackers, crusty bread a salad and a pinch of Italian seasonings on top.

Nutrition

Calories: 108kcalCarbohydrates: 24gProtein: 5gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 525mgPotassium: 838mgFiber: 9gSugar: 10gVitamin A: 28860IUVitamin C: 80mgCalcium: 93mgIron: 3mg
Keyword easy soup recipes
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