Description
A creamy and flavorful pumpkin cauliflower soup perfect for cozy days.
Ingredients
Scale
- 1 medium onion (diced)
- 2 sticks celery (chopped)
- 1 large carrot (chopped)
- 2 tablespoons fresh ginger (finely chopped)
- 3 cloves garlic (minced)
- 2 (10 fluid ounce) cans vegetable or chicken broth
- 1 (27 fluid ounce) can pumpkin purée
- 1 cup water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- Salt & pepper (to taste)
- 1 head cauliflower
- Heavy/whipping cream (to taste, optional)
Instructions
- Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes.
- Add the ginger and garlic to the pot, stir, and cook for 2 minutes until fragrant.
- Add the vegetable broth, pumpkin purée, water, dried thyme, cumin, and salt & pepper to taste.
- Add the cauliflower (I used my hands to break it down into smaller florets).
- With the lid slightly ajar, simmer the soup on medium-low heat for about 30 minutes or until the vegetables have softened.
- Purée the soup in batches using your blender. I suggest letting the soup cool for a bit first.
- The soup will be quite thick. You can add water to thin it out a bit (I added an extra cup). You may need to add more salt.
- Serve with a swirl of cream if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to three days.
- Top with roasted seeds or croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 40mg