This slow-roasted garlic cauliflower and pumpkin soup is seasoned with Italian herbs and a splash of white wine vinegar, making it a delicious fall 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.
Why You’ll Love Roasted Garlic Cauliflower Pumpkin Soup
Tips and Tricks
Getting the thickness right:
- Too thick? Just add a little more stock, a tablespoon at a time, and stir until it’s the perfect consistency for you.
- Want it creamy? Stir in some cream (about 1/4 to 1/2 cup) for a richer, smoother texture. You can use milk, but use less so the soup doesn’t get too runny.
Flavor boosters:
- Italian herbs: A sprinkle of Italian herbs like oregano, basil, and thyme will add a warm and fragrant flavor.
- Freshly cracked black pepper: A little black pepper goes a long way in adding a bit of a kick.
- Your favorite herbs: Don’t be afraid to experiment! Add some fresh or dried herbs that you love.
Extra tips:
- Roast the garlic: Be sure you roast the garlic first, it will give it a sweeter, mellower flavor.
- Season as you go: Taste the soup as you’re making it and adjust the seasonings to your liking. You might want to add a pinch of salt, a squeeze of lemon juice, or even a dash of hot sauce.
Have fun making your soup! I bet it will be amazing.
Storing Leftover Soup
1. Cool it down first: Before you put it in the fridge, let the soup cool down to room temperature. This helps prevent your fridge from working too hard and keeps everything at a safe temperature.
2. Find the right container: Use a container with a tight-fitting lid. This keeps the soup from drying out and helps it stay fresh longer. If you have a lot of leftovers, divide the soup into smaller containers. This makes it easier to grab just what you need and helps it reheat more evenly.
3. Fridge or freezer? If you’re going to eat the soup within 3-4 days, the fridge is perfect. Just make sure it’s in the coldest part of the fridge. For longer storage, the freezer is your best friend! The soup can last for 2-3 months in the freezer. Just make sure to use freezer-safe containers or bags.
Important tip: When you reheat the soup, make sure it’s steaming hot all the way through to make sure it’s safe to eat.
This soup tastes amazing the next day and if it thickens up to much, simply follow the tips and tricks above to make it fresh and new again.
Recipe Ideas to Serve with Roasted Garlic Cauliflower Pumpkin 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!
Printable Recipe
Roasted Garlic Cauliflower Pumpkin Soup
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
This is an awesome recipe!! I can not wait to try it myself!! Thank you! #client
Thanks so much Lori! Hope you enjoy it as much as we did!
This is an awesome recipe!! I can not wait to try it myself!! Thank you! #client