in Soup Recipes

Cauliflower and pumpkin soup

updated

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Ingredients for 4 servings:

  • ½ Hokkaido pumpkin(s)
  • ½ cauliflower
  • 2 potatoes
  • 200 ml coconut milk
  • salt and pepper
  • Turmeric powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegetarian, vegan

First, chop the cauliflower into small florets and wash it. Then deseed, wash, and finely chop the pumpkin. Peel and finely chop the potatoes. Place everything in a pot and add enough water to cover all the vegetables. Bring the water to a full boil. Once boiling, reduce the heat to low, cover, and simmer on medium heat for about 20 minutes. Just before the end, reduce the heat completely. When the vegetables are soft, add the coconut milk and spices. Puree everything with a hand blender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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