This recipe is adapted from PUMPKIN AND CAULIFLOWER SOUP WITH GINGER by Salt and Lavender, with some minor step changes by me. I really appreciate the original recipe’s inclusion of ginger, because it makes the soup taste so much more vibrant, and gives it a subtle hint of heat. In my version, I added a tablespoon of butter (yes, I am talking that about the almighty butter, which literally makes everything taste better), as it cancels out any excess ‘spice’, and elevates the sweetness of the other veggies.This soup is an absolute hit among my family and friends. Pair the soup with baguette and it will become the ideal winter warmer for you and your loved ones, whose stomachs are waiting to be warned, wowed and filled.Ingredients:
- 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
- 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.
- 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.
- Add ginger and garlic to the pot and cook for 3 more minutes.
- Add celery and carrot and cook for 5 mins.
- 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.
- Puree the soup with an immersion blender or in batches in a regular blender.
- While the soup is still hot, add butter and stir well until dissolved.
- 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.