Curry Pumpkin Cauliflower Soup
This creamy pumpkin and roasted cauliflower soup will cozy you right up with it’s warming aroma and spiced flavors.
Table of Contents
About My Pumpkin Cauliflower Soup
This isn’t your usual cauliflower soup! This one possesses a warm seasonal spin and I think you’re going to love it.
Especially if you’re an autumn-loving soup season aficionado like I am.
With this recipe, you get a beautiful golden silky smooth soup with seasonal ingredients (like pumpkin!), a comforting aroma, toasty flavors, simple ingredients, and unfussy instructions.
Why You’ll Love This Soup
- You get to indulge in seasonal ingredients and flavors
- It makes a large batch and it freezes well
- It’s rich in texture and flavor but doesn’t use any heavy creams
- Pumpkin purée is used rather than fresh pumpkin, so there’s less prep and it’s a great way to use up any canned pumpkin you have leftover from seasonal baking
- You can control the texture and spice (*see recipe notes)
*This is a quick glance; exact measurements are in the recipe card below.
- White or yellow onion
- Pumpkin purée
- Unsweetened coconut milk
- Curry powder
- Vegetable or chicken broth
- Sea salt
- Cracked pepper
How to Make Cauliflower Soup With Pumpkin
- Preheat your oven to 425º F. Scatter your cauliflower florets over a parchment-lined baking sheet, drizzle them with oil, and season with salt and pepper. Pop the cauliflower into the oven for 30 minutes.
- About 10 minutes before your cauliflower is ready, heat the oil in a Dutch oven or stock pot. Add the onions and sautée them until they’re softened and translucent. Add the garlic and spices; stir to coat the onions.
- Add the roasted cauliflower and pumpkin purée to the pot. Give it a good stir, then stir in the broth and coconut milk.
- Bring the soup to a simmer, then decrease the heat and let it simmer on low for 10-15 minutes.
- Carefully transfer the soup to a blender (you’ll have to do this in batches), and blend until smooth. If you’d like some texture to your soup, you could use an immersion blender and blend the soup right there in the pot until you get the texture you want.
Useful Tools for This Recipe
- Dutch oven or large stock pot
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Measuring cups + spoons
- Stand blender or immersion blender
- Sautée spoon or spatula
- Don’t skip out on roasting the cauliflower! The roasting process caramelizes the cauliflower and really amps up the flavor. You’ll love it.
- I’ve posted this recipe using curry powder for accessibility, but if you can find yellow curry paste or want to snag some from Amazon, I encourage it! The flavor has a lot more depth. You can use two TBSP of it instead of the powder.
- For a silky smooth texture, you’ll want to pop the soup into a high-powered stand blender. But if you like some texture and chunkiness to your soup, an immersion blender will do the trick. Just blend away until you’re satisfied.
- If you find the soup too thick after blending it in the blender, add some more broth until you reach your preferred consistency.
- Garnish the soup however you’d like! I like topping mine with crushed croutons, microgreens, pepitas, chili flakes, and cream.
Have You Made This Recipe?
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More Soups to Curl up With
- Easy Homemade Ramen Bowls
- Coconut Curry Instant Pot Lentil Soup
- Homemade Tomato Soup
- Chicken Tortilla Soup
- Chicken Florentine Soup
- Roasted Red Pepper Soup
Curry Pumpkin Cauliflower Soup
- 2-3 TBSP olive oil
- 1 head of cauliflower (about 4 cups, give or take, once it's chopped into florets)
- 1 white or yellow onion, diced
- 4 cloves of garlic, smashed and minced
- 2 cups canned unsweetened pumpkin purée Careful not to mistake canned pumpkin purée for canned pumpkin pie filling.
- 14 oz can of unsweetened coconut milk
- 2 TBSP curry powder
- 1 tsp turmeric
- 1/4 tsp nutmeg
- 4 cups vegetable or chicken broth
- Sea salt and cracked pepper, to taste
- A drizzle of cream
- Chopped croutons
- Pepitas or sunflower seeds
- Chili flakes
- Preheat your oven to 425º F.
- Prepare a parchment-lined baking sheet and distribute your cauliflower florets over it in an even layer. Drizzle some olive oil over the florets and season them with salt and pepper. Roast them in the oven for 30 minutes without tossing them.
- 10 minutes before the cauliflower is done, heat 1 TBSP of oil in a Dutch oven or stock pot. Add the onions and sautée until they've softened and become translucent. Then add the garlic and spices; stir to coat. If you need to add extra oil because the pan is seeming dry, go ahead.
- When the cauliflower is ready, add it to the pot along with the pumpkin purée. Give it a good stir, and then stir in the broth and coconut milk.
- Bring everything to a simmer, then crank the heat down and simmer on low for 10-15 minutes.
- To blend, carefully transfer the soup to a blender (you will do this in batches), and blend until smooth. If you prefer some texture to your soup, you could simply use an immersion blender and blend the soup right there in the pot until you get the texture you prefer!
- Serve and garnish with croutons, pepitas, microgreens, a drizzle of cream, chili flakes, etc.
- Roasting the cauliflower caramelizes it and gives it a much deeper flavor, so don’t skip that step.
- Curry powder is used here because it’s more accessible, but if you can find yellow curry paste or want to snag some from Amazon, I encourage it! The flavor has a lot more depth. Use two TBSP of the paste instead of the powder.
- If you want some texture and chunkiness to your soup, use an immersion blender right there in the pot and blend until it looks good to you. If you want a silky smooth texture, use the high power stand blender.
- Soup too thick after blending ? Go ahead and add some more broth until you reach your preferred consistency.