Pumpkin and Cauliflower Soup with Ginger

• Gluten free

• Produce

  • 1 Carrot, large
  • 1 head Cauliflower
  • 2 sticks Celery
  • 3 cloves Garlic
  • 2 tbsp Ginger
  • 1 Onion, medium
  • 1 (27 fluid ounce can Pumpkin puree
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 2 (10 fluid ounce cans Vegetable or chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 Heavy/whipping cream

• Liquids

  • 1 cup Water

Found on saltandlavender.com

Description

Ingredients

• 1 medium onion, diced
• 2 sticks celery, chopped
• 1 large carrot, chopped
• 2 tablespoons ginger, finely chopped*
• 3 cloves garlic, minced
• 2 (10 fluid ounce) cans vegetable or chicken broth
• 1 (27 fluid ounce) can pumpkin purée
• 1 cup water
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• Salt & pepper, to taste
• 1 head cauliflower
• Heavy/whipping cream, to taste (optional)

Directions

• Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes.
• Add the ginger and garlic to the pot, stir, and cook for 2 minutes until fragrant. Add the vegetable broth, pumpkin purée, water, dried thyme, cumin, and salt & pepper to taste. Add the cauliflower (I used my hands to break it down into smaller florets).
• With the lid slightly ajar, simmer the soup on medium-low heat for about 30 minutes or until the vegetables have softened.
• Purée the soup in batches using your blender. I suggest letting the soup cool for a bit first.
• The soup will be quite thick. You can add water to thin it out a bit (I added an extra cup). Serve with a swirl of cream if desired.