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Sat, Oct 14 2017 - 11:12 PM

Recipe of the Week

2017-10-15 02:07:20

Pumpkin and Cauliflower Soup with Ginger


Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes



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

Heavy/whipping cream, to taste (optional)



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). Serve with a swirl of cream if desired.

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praizeop2 - 1 year ago

This sounds HEALTHY!!! Blessings, Sarah