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. 🙂
This soup isn’t over-the-top pumpkin. Cauliflower is a nice filler and good for you. This soup tastes quite similar to my acorn squash and carrot soup, if you’ve tried that one.
I picked a perfect day to make this as it’s cold and rainy outside. I just got back from Arizona. Hello weather shock. And hello pumpkin! I think I mentioned last fall that I don’t go all cray-cray for pumpkin season. I don’t get the fuss. I don’t drink coffee so I don’t pumpkin spice my latte. I don’t have a big sweet tooth so I don’t pumpkin spice my muffins or whatever. I don’t like pumpkin pie. Too much mush, not enough crust. I hope I don’t lose any readers with this confession. 😀
With all that said, this blog isn’t really about me. If it was all about me, I would have photos of burgers, steak, tzatziki, and olives all the time. Does anyone want that? I aim to please.
I know some people like healthy pumpkin soups. It’s not that I don’t like it. It’s a really good post-vacation detox soup actually. I don’t know about you, but when I’m in Arizona I get my fill of In-n-Out Burger and Chick-fil-A. Now I’m back to bunny food… AND LOVING EVERY MINUTE OF IT. Cough. Right.
Pumpkin and Cauliflower Soup with Ginger
Vegetarian and vegan friendly pumpkin and cauliflower soup with ginger. A perfect fall soup!
- 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.
If you're very sensitive to spice or don't like ginger, I recommend halving the amount.
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.
Made one of my recipes? Tag me on IG @saltandlavender and hashtag #saltandlavender so I can see it 🙂
All images and content are © Salt & Lavender.