4.5 from 2 votes
Pumpkin Cauliflower Soup
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
  • 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
  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.