Ingredients

The following ingredients have 5 Servings
  • 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))

Instruction

  • 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.