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0 from 21 votes

Pumpkin and Cauliflower Soup with Ginger

Vegetarian and vegan friendly pumpkin and cauliflower soup with ginger. A perfect fall soup!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes.
  2. 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).
  3. With the lid slightly ajar, simmer the soup on medium-low heat for about 30 minutes or until the vegetables have softened.
  4. Purée the soup in batches using your blender. I suggest letting the soup cool for a bit first.
  5. 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.