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 if you know what I mean. Cauliflower is a nice filler and good for you. This vegan pumpkin soup tastes quite similar to my acorn squash and carrot soup, if you’ve tried that one.
This pumpkin soup with canned pumpkin is really easy – you don’t have to mess around with fresh pumpkin.
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 doubt it. 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. And that color is so bright and happy!
It’s just that 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.
Anyhow, I hope you will enjoy this easy pumpkin soup recipe! It really is good… I promise! 😉
Will you make this healthy pumpkin soup recipe?
Let me know in the comments below!
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.