Cauliflower Pumpkin Soup


Is there really a soup season? Or can I eat it all year long??


This is a smoky cauliflower and pumpkin soup with roasted cauliflower florets, toasted pumpkin seeds and fresh sage.


🍵🍁🎃 Soup ingredients:

2 garlic cloves

1 small onion

Extra virgin olive oil

2 celery stalks

2 medium carrots

2 cups roasted pumpkin (or pumpkin purée but fresh is better)

1/2 head cauliflower

1 1/2 tbsp smoked paprika

1/8 tsp cayenne pepper

1/4 tsp ground cumin

4 cups vegetable broth

Himalayan salt to taste

Coconut milk


Heat the olive oil in a medium pot and sauté the onion and garlic. When the onion is transparent add the chopped carrot and celery. Add the spices. Stir for about a minute and add the chopped cauliflower and pumpkin. Pour in the broth. Cover and let simmer over medium heat stirring every so often. When the cauliflower has completely softened blend the soup in a #vitamix (or with an immersion blender) and add about 1/4 cup of coconut milk and salt to taste.

For the toppings:

1/2 cauliflower head chopped

2 cloves garlic

1/4 cup pumpkin seeds


While the soup is cooking, preheat the oven to 200C (400F) and toss the cauliflower florets and chopped garlic in olive oil and a bit of salt. Place them in a ceramic or glass dish and roast in the oven for about 20 minutes or until slightly browned. In a small pan over a low flame, toast the pumpkin seeds with a little salt.

Once everything is ready, serve the soup in a bowl and pour over a small amount of coconut milk. Toss the roasted cauliflower and garlic on top with the pumpkin seeds and Sage.


For questions, message me!

Lots of loveee