In just 40 minutes, I can have this velvety Giada creamy cauliflower soup with pepitas ready, and it’s always a crowd-pleaser. The ingredients are so wholesome and comforting, with flavors like bay leaf and coconut oil taking center stage.

The texture is perfectly smooth, and the creamy flavor just makes it so satisfying. It’s great for lunchtime and super easy to pull together on busy days.

Recipe Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 teaspoons kosher salt
• 1 large sweet potato, peeled and cut into 1-inch dice
• 1 large head of cauliflower, cut into 1-inch florets
• 1 bay leaf
• 2 cups vegetable broth (homemade or low-sodium store-bought)
• 1 tablespoon coconut oil

For the Garnish

• 1/3 cup raw pumpkin seeds (pepitas)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 teaspoons virgin coconut oil (or olive oil), warmed slightly

How To Make Giada creamy cauliflower soup with pepitas

Make the Soup

1. Sauté the Aromatics: Heat a 4-quart Dutch oven over medium heat. Add olive oil, swirl it around, then add the chopped shallot. Cook for 1 minute, stirring occasionally. Sprinkle with 1 teaspoon of salt.
2. Add Vegetables: Stir in the sweet potato and cook for another minute. Add the cauliflower, bay leaf, vegetable broth, and 3 cups of water. Bring to a simmer.
3. Simmer: Reduce heat to medium-low and let it gently simmer for about 20 minutes, stirring occasionally, until the veggies are tender.
4. Blend: Remove the bay leaf. Use a stick blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Finish with Flavor: Stir in the remaining teaspoon of salt and 1 tablespoon of coconut oil. Puree again to incorporate.

Prepare the Garnish

1. Prep the Pepitas: Preheat oven to 400°F. Line a small rimmed baking sheet with parchment paper and a plate with a paper towel.
2. Season and Toast: In a small bowl, mix coconut oil, pepitas, smoked paprika, and a pinch of salt. Spread on the prepared pan and toast for 8 minutes, stirring halfway.
3. Drain Excess Oil: Transfer the toasted pepitas to the paper towel-lined plate to drain excess oil.

Recipe Tips

• Creative Spice Options: Experiment with warm spices like ground cumin or smoked paprika to infuse the creamy cauliflower soup with a rich, depthful flavor profile that’s perfect for fall and winter.
• Easy Make-Ahead Prep: Prepare the cauliflower and onion components up to a day in advance, then simply sauté and simmer with broth and cream when ready, simplifying meal prep and saving time.
• Roasted Cauliflower Boost: Roast the cauliflower florets in the oven until caramelized before adding to the soup pot for added sweetness and a satisfying depth that elevates the entire dish.
• Garnish with Crunchy Topping: Enhance the creamy cauliflower soup by topping it with crunchy elements like crispy prosciutto, toasted almonds, or a sprinkle of toasted pepitas for contrasting texture.
• Experiment with Vegetable Combinations: Try adding other roasted or sautéed vegetables like carrots, sweet potatoes, or parsnips to the creamy cauliflower soup for added complexity and a pop of color that makes it even more irresistible.

Recipe FAQs and Variations

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