Creamy Pumpkin Soup

5 from 1 vote

This creamy pumpkin soup is a delicious fall soup made with pumpkin purée (homemade or canned), cauliflower, milk, and cheese.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 203kcal

½ cauliflower head (medium-sized), broken into florets
1 onion, cut into about 8 thick slices
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon red chili flakes
2 ½ cups milk (2% or whole), plus more if desired Alternatively, use coconut milk (from a carton, not can)
15 ounces pumpkin purée (homemade or canned) About 1 ¾ cups pumpkin
2 ounces sharp cheddar or smoked Gouda, freshly shredded
2 ounces Parmesan, freshly shredded
pepita seeds, to serve (optional)

Preheat oven to 350ºF.
Arrange the cauliflower and onion on a single layer on a baking sheet. Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
Put the veggies in the oven and roast for about 30 minutes, until vegetables are tender.
Add pumpkin, milk, broth, and cheese to a soup pot. Use an immersion blender and blend until creamy.
Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.
Note: Depending on the size of your blender, you may need to work in batches. Add more milk if desired.
Warm soup in the soup pot until heated through. Do not boil the soup (boiling could result in curdled milk).
Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" until ready to serve.
Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.