Cauliflower Pumpkin Soup on Recipe Renovator | Gluten-free, vegan/dairy-free options

This soup is a combination of happy leftovers… my roasted curried cauliflower, leftover canned pumpkin from pumpkin-spice waffles, homemade stock. It’s super easy and extremely flavorful.

At first I wasn’t sure the pumpkin would work, so I mixed a little bit of pumpkin with the soup that was still on the Vitamix tamper. Yum! In it went. Enjoy.

If you use plain roasted cauliflower you have on hand, then add the curry powder to taste. You can make this with full-fat coconut milk and vegetable stock for the dairy-free/vegan version. Paleo and nightshade-avoiding peeps can omit the potato, although the soup will not have quite as much body. Try adding 1 tbsp of ground white chia seeds to thicken it up.

Suitable for:
low-sodium, migraine, gluten-free, reduced-sugar, vegan, vegetarian diets (see recipe notes)

Cauliflower Pumpkin Soup on Recipe Renovator | Gluten-free, vegan/dairy-free options

You might also like:

Cream of cauliflower soup from The Blender Girl
Roasted cauliflower soup with bacon (paleo) from Paleo Leap
Golden cauliflower soup from The Clothes Make the Girl
Curried cauliflower soup from Cooking Light

Cauliflower Pumpkin Soup on Recipe Renovator | Gluten-free, vegan/dairy-free options

Curried cauliflower soup with creamy pumpkin

5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch
Cuisine American, Asian
Servings 4 servings

Ingredients
  

  • 5 ounces potatoes new (about 3 small)
  • 2 cups vegetable stock (low-sodium) low-sodium chicken or meat stock is also fine
  • 9 ounces cauliflower already roasted (about 2 cups)
  • 1 tbsp curry powder (if not already used on roasted cauliflower) start with 1 tsp
  • 8.8 ounces pumpkin purée 1 cup
  • 1 cup half and half or full-fat coconut milk

Instructions
 

  • Wash potatoes, cut into chunks, and add to stock in saucepan. Bring to a boil and cook until fork-tender, about 15 minutes.
  • Place all other ingredients in the blender, starting with 1 tsp of curry. Blend until smooth and taste.
  • Heat gently if needed.

Notes

Per serving:
  • 187 calories
  • 13 g fat (lower fat by using light coconut milk)
  • 11 g saturated fat
  • 1 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 2 g cholesterol
  • 294 mg sodium (lower sodium by using homemade salt-free stock)
  • 490 mg potassium
  • 18 g carbohydrate
  • 4 g fiber
  • 4 g sugars
  • 4 g protein
  • 5 Weight Watchers Points Plus