Pumpkin and Cauliflower Soup with Ginger
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4.4
21 reviews
Good
Pumpkin and Cauliflower Soup with Ginger
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Vegetarian and vegan friendly pumpkin and cauliflower soup with ginger. A perfect fall soup!
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Ingredients
- 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)
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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
- *If you're very sensitive to spice or don't like ginger, I recommend halving the amount. I recommend using fresh ginger.
- Here in Canada, the only pumpkin puree I could find in my store was in a rather large can. It won't make or break the recipe if yours isn't exactly 27 fluid ounces, so feel free to use 2 smaller cans or whatever works that's in the same ballpark.
- Serves 4-6.
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User Reviews
Overall Rating
4.4
21 reviews
Good
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