The Warm Hug – Creamy Pumpkin Ginger Soup

• 2 tbsp olive oil
• 600g pumpkin, chopped
• 200g celery, chopped
• 200g carrot, chopped
• 250g cauliflower, chopped into florets
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 cups chicken stock
• 1 ½ cups  water
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tbsp butter
• Heavy cream or milk, to taste

Instructions:

1. Fill a pot 2/3 full of water and bring it to boil. Add the cauliflowers to the water and let it cook for one minute. Take the cauliflowers out and place them into an ice water bath; set aside.  
2. Add olive oil in a large, deep pot, and add the onion and saute on medium heat for 5-7 minutes until they start to become translucent and fragrant.
3. Add ginger and garlic to the pot and cook for 3 more minutes.
4. Add celery and carrot and cook for 5 mins.
5. Add pumpkin, cauliflower, chicken stock, water, thyme, cumin. Turn the heat to medium high, bring the soup to boil, and let the soup simmer on medium-low heat for 30 minutes.
6. Puree the soup with an immersion blender or in batches in a regular blender.
7. While the soup is still hot, add butter and stir well until dissolved.
8. Serve with heavy cream or milk when served if desired.

Note: You can add extra water/chicken stock to the soup if you find the soup too thick for you.