Pumpkin and Cauliflower Soup with Ginger

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This pumpkin and cauliflower soup with ginger is a healthy way to get your pumpkin fix this autumn! This soup is thick, hearty, and comforting. The ginger gives it a little zing, warming you up further.


Start to finish: 55 minutes

Serves 4-6

1 medium onion, diced

2 sticks celery, chopped

1 large carrot, chopped

2 tablespoons 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

Sauté the onion, celery, and carrot in a large pot on medium heat for five-seven minutes.

Add the ginger and garlic to the pot, stir, and cook for 10 minutes until fragrant. Add the vegetable broth, pumpkin purée, water, dried thyme, cumin, and salt and pepper to taste. Add the cauliflower. Use your hands to break 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, letting the soup cool for a bit first.

The soup will be quite thick. You can add water to thin it out a bit. Serve with a swirl of cream if desired.

If you're very sensitive to spice or don't like ginger, it’s recommend to halve the amount.

Find original recipe here.

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