Cauliflower and Roast Pumpkin Soup

It’s Soup Season… woooooo.

I won’t pretend I’m not excited because quite frankly I am. I love a bowl of Soup with a Crusty Roll… and you can’t beat homemade!

This one is just a few indredients and really yummy… if you aren’t a fan of spice… leave out the Chilli Powder and use extra Paprika.

For approximately 2756 portions (I’m joking but this did make LOADS probably like 8-10 portions) you will need:

  • 1 large Cauliflower cut into florettes
  • 1 small Pumpkin cut into wedges (don’t bother peeling it you don’t need to!)
  • 2 Onions sliced
  • 4 Chicken Stock cubes and 2.5 litres of water made into Stock
  • 1.5 tsp Chilli Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Mixed Herbs
  • Salt and Pepper
  • 2 tbsp Honey



First pop the Pumpkin into an oven tray and coat with the Herbs and Spices, Salt and Pepper and a little oil or oil spray. Then into the oven on 180 for around 30 minutes.


Sweat the Onions in a large heavy based pan, on a low heat, with a large pinch of salt for around 10-15 minutes until soft. I usually leave the lid on and just give it a stir occasionally.


Add the Cauliflower and the Stock and then simmer for around 15 minutes.



Add the roasted Pumpkin and simmer for another 5 minutes.



Then blend! I used my NutriBullet which is quite frankly a pain in the arse when it comes to blending Soup… if you have a stick blender then you are winning at life and I really need to invest in a new one! I added some Honey and more Salt and Pepper to taste whilst blending just to help that flavour along.




See what I mean about ALOT! I usually freeze my Soup into portions in these nifty little containers from the pound shop and make sure I jot down what’s inside and the date I made it on top!


I always serve it with a little drizzle of Yoghurt just to give it that ‘creamy’ effect and it’s nice when you have a slightly spicy soup.


Hope you enjoy it!

L x

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