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Home » Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}

Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}

Last Updated on April 7, 2019 By Vicky 13 Comments

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A 45 minute super comforting and hearty vegan pumpkin cauliflower soup with spinach and almonds. Healthy and delicious. Gluten Free too. 

Vegan curried paprika roasted pumpkin cauliflower soup

I am sick. Yet again. Somehow colds seem to very easily track me down. Last time I was in was in Lima, Peru, at the end of March. That time I was at least renting an apartment so I could whip up soups like it was my job.

What is it about being sick that makes you instantly crave a super hearty, steaming, hot bowl of soup? There’s just nothing just like it. I have a soup bowl sized hole in my stomach, that simply won’t go away until I have some proper soup.

Currently, I’m in Tucuman, Argentina, a small city in the north, which is known for being the point of declaration of Argentinian independence from Spain in 1816, and the city where good soup cannot be found in 2016. No joke.

I have tried out three soups. No dice. My first attempt was a creamy vegetable soup, which while ok, tasted more like a liquidy pumpkin puree. It was closer in consistency to my vegan cauliflower mash, than my vegan creamy pumpkin soup.  Strike One.

At the second spot, I ordered a chicken cazuela – which in Chile meant a soup of thin broth with pieces of chicken, squash, corn, etc – not my dream soup, but close enough. Well I now know from personal experience that a cazuela is not the same dish in Chile and Argentina. The soup from the previous country, here is more of a oily, saucy skillet with chicken thighs, deep fried potatoes and peas. Strike Two.

Then last night I ordered a minestrone. A minestrone, according to wikipedia (not my definition) is defined as a “thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.” I think I need to show that description to the restaurant so they can alter the menu.

What I received was a “thin” watery soup definitely not of Italian origin with the saddest looking mix of vegetables ever. There was just a sprinkling of the finest chopped carrots, and zucchini you have ever seen. D, literally looked over at my place and said that is a really unhappy soup.

Indeed. My thoughts exactly.

While the search for good soup in Argentina continues I’m just going to pretend I’m eating this vegan curried pumpkin cauliflower soup that I made a couple weeks ago while in Chile (and not yet sick).

Vegan curried roasted pumpkin cauliflower soup

Oven roasted curry and paprika dusted pumpkin and cauliflower are the heart of this delicious Indian themed soup. The veggies are nicely browned and almost caramelized before being added into a pot where onions, garlic and ginger are eagerly awaiting them. That gets topped off with vegetable broth and spinach. Bring the pumpkin cauliflower soup to a boil and serve topped with toasted sliced almonds.

Now that’s what I call a proper soup. The smokey flavor from the paprika perfectly blends with the deep curry flavor for a rich, hearty and most of all healthy meal. This pumpkin cauliflower soup is perfect for dinner, on those cool, not yet summer nights, or when you have a cold like me.

Vegan curried roasted pumpkin cauliflower soup

4.5 from 2 votes
Pumpkin Cauliflower Soup
Print
Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A super comforting and hearty vegan curried paprika roasted pumpkincauliflower soup with spinach and almonds. Healthy and delicious. Gluten Free too.

Course: Soup
Cuisine: Healthy, Vegan
Servings: 4
Calories: 164 kcal
Author: Vicky
Ingredients
  • 2 cups diced pumpkin
  • 2 cups diced cauliflower
  • 1-2 tablespoons curry powder
  • 1-2 tablespoons smoked paprika
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic chopped
  • 2 inche piece of ginger chopped
  • 1/2 small onion diced
  • 4-6 cups vegetable broth
  • large handful of spinach chopped
  • salt/pepper to taste
  • 1/4 cup toasted sliced almonds
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl combine pumpkin, cauliflower, curry, paprika, salt and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet in a single layer for 25-30 minutes.
  3. Heat remaining oil in a pot over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes until fragrant. Add additional curry powder and paprika if desired.
  4. Add the roasted pumpkin and squash.
  5. Add vegetable broth and spinach.
  6. Bring to a boil, reduce heat and simmer for 5-10 minutes.
  7. Serve topped with sliced almonds.
Nutrition Facts
Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}
Amount Per Serving
Calories 164 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 960mg42%
Potassium 517mg15%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 6315IU126%
Vitamin C 33.2mg40%
Calcium 63mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Tracy | Baking Mischief says

    June 6, 2016 at 11:48 am

    Oh, this looks delicious! So hearty and filling. I’m sorry you are feeling under the weather! Being sick while traveling is the worst. Hoping you feel better or at least find some good soup soon. 🙂

    Reply
    • Vicky says

      June 12, 2016 at 11:01 pm

      Thanks! Ended up having to make my own soup to feel better!

      Reply
  2. Peter says

    June 6, 2016 at 11:54 am

    This may scream healthy but I see lots of great flavor in this dish. I also sense lots of good textures.

    Reply
    • Vicky says

      June 12, 2016 at 11:01 pm

      Exactly what I was thinking!

      Reply
  3. Annemarie @ justalittlebitofbacon says

    June 6, 2016 at 12:04 pm

    Say no to unhappy soup! Your soup looks very happy and tasty and I love the flavors you put together. I hope you can get some more happy soup soon.

    Reply
    • Vicky says

      June 12, 2016 at 11:01 pm

      Haha yea definitely saying ho to unhappy soup!

      Reply
  4. Tara says

    June 6, 2016 at 12:10 pm

    Such a gorgeous soup with an amazing combination of flavors. I hope you feel better soon and can find some good soup in your area. I have had a cold myself for about two weeks that doesn’t seem to want to go away.

    Reply
    • Vicky says

      June 12, 2016 at 11:02 pm

      Thanks so much! Definitely feeling better and hope you are too!

      Reply
  5. Beth @ B says

    June 6, 2016 at 12:43 pm

    This looks amazing! I love both curries and vegetable soups! I’m definitely giving this one a try!

    Reply
    • Vicky says

      June 12, 2016 at 11:02 pm

      Then this is the recipe for you : ))

      Reply
  6. stefania says

    October 12, 2016 at 10:04 pm

    HI!!! I am so happy i found your website !!!! i live in China and I like to cook chinese food because if I want to cook italian dishes… would be too expensive!!!! but your recipes have a lot of ingredients that I can easily find here and overall are super healthy ! a nice variation to chinese food thanks thanks thanks 🙂

    Reply
    • Vicky says

      October 13, 2016 at 6:40 pm

      So happy that you have been able to find the ingredients for my recipes! Let me know if you ever have any questions about ingredients or substitutions!

      Reply
  7. Allison says

    February 25, 2018 at 12:00 pm

    5 stars
    Love to try making this for my family!

    Reply

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