Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets. Then peel and cube the pumpkin, quarter the potato, and onions, and peel the garlic.
1 medium pumpkin, 1 small cauliflower, 2 white potato, 1 onion, 4 garlic cloves
Add your prepared veggies to the prepared baking sheet. Drizzle the vegetables with olive oil. Sprinkle over with ground cumin, smoked paprika, Italian seasoning, salt, and pepper. Toss to ensure all vegetables are evenly coated.
2 tablespoon olive oil, 2 tablespoon smoked paprika, 2 tablespoon Italian seasoning, 1 tablespoon ground cumin, 1 teaspoon salt, ¼ teaspoon pepper
Place in the oven to roast for 25-30 minutes, or until all vegetables are tender and have a nice caramelized color. It's good practice to stir halfway through to ensure even cooking.
Transfer the roasted vegetables to a high-speed blender and add the vegetable broth. Then blend until the mixture is smooth and creamy. Ensure you allow the steam to escape and blend in batches if necessary.
4 cups vegetable broth
Immersion Blender: If using an immersion blender, add the roasted soup mixture to a large pot with the vegetable broth. Then slowly blend until smooth and creamy.
Once blended to your desired consistency, ladle the soup into serving bowls. Garnish with a dollop of vegan yogurt or coconut cream, fresh herbs, and croutons for a nice crunch.