Cauliflower and Pumpkin Soup
Prep time
Cook time
Total time
A warming soup filled with flavour and delicious when served with grilled cheese sandwiches.
Recipe type: Appetiser, snack, main
Cuisine: Fusion
Serves: 2 to 4
  • 320 grams or 11.25 oz of cauliflower florets
  • 1 large celery stalk including leaves
  • ¼ of small white onion
  • 2 cloves of garlic
  • water for boiling
  • 2 cups of pumpkin puree
  • salt, to taste
  • 1 teaspoon of powdered vegetable seasoning
  • ground black pepper, to taste
  • paprika, for sprinkling over the soup and optional
  • 1 and ¾ cups of boiling broth or vegetable broth low sodium
  1. You'll need either homemade pumpkin puree (that you probably already have frozen) or the canned variety -- but it is important to purchase the plain pumpkin puree and not the seasoned one for pie.
  2. Place the cauliflower florets, celery, onion and garlic in a pot and pour in enough water to cover the vegetables. Add a pinch of salt, cover and simmer until everything is cooked through and tender. Reserve the boiling liquid and measure out 1 and ¾ cups of it to place in the blender. Next add the vegetables you boiled, the pumpkin puree and remaining seasonings. Blend until you achieve a smooth, creamy consistency. If needed add more water or vegetable broth to achieve your desired consistency. Taste and if needed add more salt and/or black pepper. Pour the blended soup back into the pot and simmer under low heat for 15 minutes. Serve each bowl with a sprinkling of paprika.
This soup serves two as a main and four as an appetiser size. I highly suggest serving alongside grilled cheese sandwiches for a complete and light lunch.
Recipe by Spicie Foodie ™ at