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This pumpkin and cauliflower soup with ginger is a healthy way to get your pumpkin fix in this autumn! This soup is thick, hearty, and comforting.

Pumpkin and Cauliflower Soup with Ginger

Vegetarian and vegan friendly pumpkin and cauliflower soup with ginger. A perfect fall soup!
Course Soup
Cuisine American
Keyword pumpkin and cauliflower soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • 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)


  • 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). You may need to add more salt. 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. 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.