It’s a week after Halloween… Can anyone guess where I got the inspiration for this recipe? My mama bought a bunch of adorable wee pumpkins from a local fruit stand, and when I saw how bright and fresh they looked, I knew I would be stealing them post-Halloween to make some delicious soup!
Now, a word of caution before you proceed with this recipe. I would NOT attempt to make this with a standard grocery store pumpkin. I know most recipes call for sugar pumpkins, and though I cannot verify the exact variety I used, I could just tell right away by the colour, texture, and smell, that it would be loaded with flavour. Grocery store pumpkins however, will more than likely have no flavour and be a less than desirable texture.
I decided to put the cauliflower in the soup because I had some in the fridge that I needed to use up. And honestly, that’s where a lot of my cooking inspiration comes from! I absolutely hate to waste food, and since I don’t always have meals in mind when I get groceries, it forces me to get creative at the last minute so my gorgeous, organic produce doesn’t go bad!
It was a wonderful decision, I should mention, because this soup is sooooo delicious! It is thick, creamy, hearty, yet light enough to be eaten year-round!
I love how the turmeric and ginger gel with the pumpkin flavour. It is so comforting that it makes me wanna eat it all wrapped up in a blanket on the couch. And lemme tell ya, if I had better bowl-to-mouth skills, that would be happening big time!
The coconut milk adds a rich, heavenly creaminess to this soup. If you want it even creamier, you could sub out the two cups of veggie stock for extra coconut milk, and just add your bouillon cubes straight to the pot!
I garnished the soup with crispy fried sage and a drizzle of garlic cashew cream, and oh-my-gooooodness! Perfection in a bite!
To fry the sage, simply add a generous amount of grape seed or other high smoke point oil to a skillet heated to medium, then add the sage leaves. Make sure they get fully saturated by the oil. Once they start to brown slightly, remove them from the pan and let them cool for a minute before crumbling over the soup.
You’ll have to stay tuned for my garlic cashew cream recipe, and trust me, once you make it, you’ll wonder how you ever lived life without it! Brandon and I put that magic sauce on EVERYTHING!
For now though, let’s get down to making this incredibly delicious soup! OPA!
Creamy Pumpkin & Cauliflower Soup
Thick, creamy, and perfectly seasoned - this easy vegan soup is a must-make for fall and winter!
- 1 small sugar pumpkin about 6-7 cups chopped
- 1 large head cauliflower about 6 cups chopped
- 2 c. vegetable broth
- 2 400ml cans coconut milk
- 1 inch cube turmeric root
- 1 inch cube ginger root
- 1 large red onion
- 5 cloves garlic
- 2 tbsp. cumin
- 2 tsp. coriander
- ¼ tsp. cayenne
- 2 tbsp. grapeseed oil or other good quality high smoke point oil
- Olive oil for drizzling
- Preheat the oven to 400 degrees.
- Peel the pumpkin and remove the guts.
Chop into uniform cubes roughly 1 inch in size.
- Place the pumpkin on a lined baking sheet.
- Roughly chop the cauliflower, and place on a separate baking sheet.
- Drizzle olive oil over the pumpkin and cauliflower, and sprinkle both with a generous amount of salt.
- Roast for 25-35 minutes, or until tender. (I leave the cauliflower in a bit longer to get some nice browning on the edges.)
- Heat a large soup pot to medium heat.
Roughly chop the red onion. Add the grape seed oil to the pot, then the onion. Stir to coat in the oil, and allow to cook for several minutes.
Remove the peels from the garlic, ginger, and turmeric, and mince them all.
Once the onion is translucent, add the garlic, ginger, and turmeric to the pot. Stir and cook for 3-4 minutes.
Add another tablespoon of oil if the pot looks dry before adding the cumin and coriander. Cook the spices for a minute or two, stirring constantly so they don’t burn.
Add half a can of coconut milk, and stir to incorporate evenly.
Add the cayenne, stir to combine, then add the rest of the coconut milk and the vegetable broth.
Bring the mixture up to a simmer, and add the roasted vegetables once they are done, including any excess drippings from the roasting pans.
Using an immersion blender (or standard blender, making sure to only fill halfway to allow for heat expansion), blend the soup until it is smooth.
Serve immediately or keep warm on low if dinner is a couple hours away!
As always, nutritional information is a rough estimate. For a full description of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
And, in case you missed it, check out my last recipe, Smoky Garlic Cheese Sauce With Roasted Broccoli. It is comforting, simple, and insanely delicious!