Description

This comforting Pumpkin and Cauliflower Soup with Ginger combines the creamy sweetness of pumpkin with the mild earthiness of cauliflower, accented by the warm zing of fresh ginger. Perfect for cooler days, this hearty soup is easy to prepare, simmered to develop deep flavors, and puréed until smooth and velvety. Optional cream swirls add a luscious finishing touch, making it an ideal starter or light meal for the whole family.

Ingredients

Scale

Vegetables

1 medium onion, diced
2 sticks celery, chopped
1 large carrot, chopped
2 tablespoons fresh ginger, finely chopped
3 cloves garlic, minced
1 head cauliflower, broken down into florets

Liquids

2 (10 fluid ounce) cans vegetable or chicken broth
1 (27 fluid ounce) can pumpkin purée
1 cup water (plus up to 1 cup additional for thinning)

Seasonings

1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
Salt and pepper to taste

Optional Additions

Heavy/whipping cream, to taste for garnish

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Instructions

Sauté the Vegetables: Heat a large pot over medium heat and add the diced onion, chopped celery, and chopped carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Aromatics and Liquids: Stir in the finely chopped fresh ginger and minced garlic, cooking for 2 minutes until fragrant. Then add the vegetable or chicken broth, pumpkin purée, 1 cup of water, dried thyme, cumin, and salt and pepper to taste. Mix well to combine.
Add Cauliflower and Simmer: Using your hands or a knife, break the cauliflower into smaller florets and add them to the pot. Cover the pot with the lid slightly ajar and let the soup simmer over medium-low heat for about 30 minutes, or until all the vegetables are tender.
Puréé the Soup: Allow the soup to cool slightly to avoid splattering. In batches, carefully transfer the soup to a blender and purée until smooth and creamy. Return the puréed soup to the pot.
Adjust Consistency and Seasoning: The soup will be thick; add up to 1 additional cup of water to reach your desired consistency. Reheat gently and taste, adjusting salt and pepper as needed.
Serve: Ladle the soup into bowls and optionally garnish each serving with a swirl of heavy or whipping cream for added richness and presentation.

Notes

To avoid splatters when blending hot soup, always let it cool slightly and blend in small batches.
You can substitute chicken broth with vegetable broth to keep the recipe vegetarian.
For a vegan version, omit the cream or use coconut cream or almond milk as a garnish.
The fresh ginger provides a bright, warming flavor but adjust quantity based on your taste preferences.
This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.