Ingredients
Scale
- 1 small head of cauliflower, cut into small florets
- 2 cups pumpkin puree (canned or fresh)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup canned full-fat coconut milk
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional garnish: Toasted pumpkin seeds and fresh parsley
Instructions
- Step 1: Sauté the Aromatics: Place a large pot or Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced onion and cook for 5 to 6 minutes until soft and translucent. Stir in the minced garlic, ginger, and turmeric. Cook for another 60 seconds until the spices become fragrant, being careful not to burn the garlic.
- Step 2: Simmer the Vegetables: Add the cauliflower florets and the pumpkin puree to the pot. Pour in the vegetable broth and stir well to combine. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 15 to 20 minutes. The cauliflower is ready when it is completely tender and breaks easily with a fork.
- Step 3: Blend and Finish: Turn off the heat. Use an immersion blender to puree the soup directly in the pot until it reaches a velvety, smooth consistency. If you use a standard countertop blender, transfer the soup in batches and blend carefully. Stir in the coconut milk to add a final layer of creaminess. Season with salt and black pepper to your preference. Ladle the soup into bowls and top with toasted pumpkin seeds and fresh parsley for a beautiful presentation.
- Cook Time: 40 minutes