Roasted Garlic Cauliflower Pumpkin Soup

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

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.

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!

Printable Recipe

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

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 108 kcal

Ingredients

  

1x2x3x

• 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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