Pumpkin Cauliflower Coriander Soup Recipe

Cauliflower Coriander Soup recipeI adapted my butternut soup recipe to use up the pumpkins I grew in my garden this year. YUM. I highly recommend not wasting your Halloween pumpkin this year…

Ingredients:

  • 1 x small pumpkin (skinned and cubed)
  • 1/2 a head of cauliflower, chopped
  • 2 cloves garlic (crushed)
  • 2 teaspoons curry powder mix
  • 1 tsp ginger
  • 2 cups vegetable stock (i.e. 2 cubes veggie stock dissolved in 2 cups boiling water)
  • 1 handful fresh coriander (chopped)
  • 1 1/2 cups thick cream
  • salt and pepper

Method:

  1. Stir the pumpkin, cauliflower, garlic, stock, ginger, and curry powder together in a large pot
  2. Cook for about 1/2 hour on medium heat until the pumpkin is soft
  3. Add 3/4 of the coriander
  4. Puree with a hand blender (or use a food processor to blend, making sure the soup isn’t too hot)
  5. Return to heat, stir in the cream, and add salt and pepper to taste
  6. Serve topped with a sprinkle of coriander.

If you’re looking for another rich winter soup, try my bean soup recipe. Perfect for cold, crappy days.

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