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two bowls of pumpkin soup with cauliflower on a wooden board, together with spoons, some parsley leaves and a baking tray with more cauliflower

pumpkin soup with curried cauliflower

  • Author: Christiane
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Delicious creamy pumpkin soup with roasted, spiced cauliflower florets! Make it as a cozy and healthy dinner for November weeknights.



For 4 bowls

pumpkin soup:

1 butternut squash of around 1kg, yielding 800 grams when peeled and de-seeded (take the same amount if you use another type of pumpkin or squash)

1 onion, chopped

2 garlic cloves, chopped

1 inch/3 cm fresh ginger, peeled and chopped

2 cups vegetable stock

1 tbsp curry powder

1/2 cup coconut milk

1 tbsp coconut oil

1 tsp salt

black or cayenne pepper to taste

pinch of smoked paprika powder for garnish

1 handful of parsley leaves for garnish (optional)

curried cauliflower:

3 cups cauliflower florets (around 250g/0.5 lbs)

2 tbsp olive oil

1 tsp curry powder

1 tsp smoked paprika powder

1/2 tsp salt

black pepper to taste


  1. Chop squash or pumpkin into cubes with about 1/2 inch or 1-2 cm sidelength.
  2. Pre-heat oven to 220 degrees Celsius/425 degrees Fahrenheit.
  3. Put a large pot to medium heat and add coconut oil. When the oil is hot, insert onions, garlic and ginger and stir fry for around 2 minutes or until onions become translucent. Mix in the curry powder and keep stirring for another minute.
  4. Throw in the pumpkin cubes and thoroughly mix everything. Then increase heat and add your broth and the salt. Bring to the boil. Once boiling, reduce the heat again and keep your soup simmering for around 25 minutes, stirring occasionally.
  5. While the pumpkin is boiling, put cauliflower florets into a bowl, and mix them with olive oil, salt and spices. Spread them out on a baking sheet or put them into a baking tray. Put them in the oven and bake for 20-25 minutes or until florets are browning.
  6. Back to the soup: After 25 minutes, put temperature down to very low heat and puree soup inside the pot with a hand blender. You may want to leave some chunks or puree until very smooth. Stir in coconut milk and keep the soup keep warm on the stove until the cauliflower is ready.
  7. Chop parsley leaves if using while waiting for the cauliflower to get ready. You will want the leaves to be fresh and crisp when serving.
  8. Once cauli is ready, pull the tray out of the oven. Pour soup into 4 medium size bowls and share cauliflower among them. Sprinkle with paprika powder or cayenne pepper and chopped parsley leaves, if using. Serve immediately. Yum!


You can use other kinds of pumpkin or squash as well. Preparation will be the exact same.

You can use cream instead of coconut milk for added protein. Of course, that way the recipe is no longer vegan.

  • Category: soup
  • Method: boil and simmer
  • Cuisine: international