Since I posted the Creamy Spiced Pumpkin Soup recipe that I created with my friends at Organic Valley, I’ve gotten requests for a vegan (or dairy free) creamy pumpkin soup! It’s funny, because when I was creating the Creamy Spiced Pumpkin Soup, I brought it to work to share with the girls. However, I didn’t realize that none of my girls could even eat it! I have one that’s vegan, two that are dairy free, and one that doesn’t like pumpkin spice – haha! So, the vegan soup popped into my mind then as well. And since you guys have asked, here it is!
There’s nothing like a hot cup of soup when the weather starts to cool. Creamy soup is very popular for fall, and rightfully so. But, when you have an allergy to dairy or you’re vegan then you can’t eat the same kind of creamy soup that everyone else eats. I absolutely love dairy, if you know me haha. But, I wanted to make a soup that everyone at the bakery would love so they all can have lunch, as I frequently like to make sure the bakery is stocked with real food as well as desserts for my staff. I always say, I never want anyone to be hungry at work because it is the absolute worst! That’s also when mistakes get made, sometimes we joke – have you had lunch yet? Maybe it’s time for your break haha…
So I made this Vegan Roasted Cauliflower Pumpkin Soup so that everyone at the baker shop could get in the fall spirit and enjoy a hot bowl on their break. This soup pairs well with a warm piece of bread or toast and it also makes a great appetizer or side dish to meal. It’s an easy soup recipe to make, especially if you have a Vitamix. I recently got a Vitamix for the new house – life changing people. If you don’t have one I’d highly recommend buying one, it is worth the money! Here’s the link to the one I have and it will change your smoothie life forever and allow you to easily make recipes like this that involve blending up ingredients. Get the recipe below for my Vegan Roasted Cauliflower Pumpkin Soup, you’ll want to make this all season long.
Vegan Roasted Cauliflower Pumpkin Soup
Makes 4 to 6 servings
2 heads organic cauliflower
2 tablespoons organic avocado oil
2 teaspoon organic dried sage
Fine sea salt
Organic black pepper
2 cans (30 ounces) organic pumpkin
4 cups organic vegetable stock
3 cups organic unsweetened vanilla coconut milk
1 teaspoon organic cinnamon
1/2 teaspoon organic garlic powder
1/4 teaspoon organic cardamom organic pumpkin seeds, for topping
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Chop cauliflower and toss with avocado oil and sage. Spread evenly on a baking sheet and sprinkle with sea salt and black pepper. Bake for 35 to 45 minutes or until lightly browned and roasted. Allow to cool completely on baking sheet.
In a high powered blender, add the cauliflower, pumpkin, and vegetable stock. Blend until smooth.
In a 6-quart pot, add the pumpkin mixture, coconut milk, cinnamon, garlic powder, and cardamom. Place over high heat and whisk to combine completely. Reduce heat and to medium, and heat until desired serving temperature.
Serve with pumpkin seeds.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!