Curried Pumpkin and Cauliflower Soup

Cauliflower is taking over my mental landscape these days- from soups to curries to raw sushi to raw cous cous- it s become my go-to vegetable for everything! It is so versatile, easy to use, delicious and healthy. Ive always loved cauliflower, even as a child and returning to it now after many years has been such a joy! I was planning on making pumpkin soup, but of course, the cheeky cauliflower sneakily made its way in there- and made the soup better than ever before! Give it a try, its true what is being said- cauliflower is indeed the new kale…



  • ¼ of a large pumpkin, skin removed and chopped into small cubes
  • ¼ of a large cauliflower broken into medium size florets
  • ½ inch piece of fresh ginger
  • ¼ inch piece of fresh turmeric
  • 1 tablespoon of coconut oil
  • 1 tablespoon of curry powder
  • ¼ cup of coconut milk
  • Salt and pepper to taste

Heat the coconut oil in a large saucepan and finely grate in the ginger and fresh turmeric. Add the curry powder and allow the spices to cook until sizzling and fragrant.

Add the pumpkin and cauliflower and stir to coat with the spice mix.

Add enough boiling water to just cover the vegetables and allow to simmer until the vegetables are soft and cooked through.

With a hand-held blender, blend all the ingredients until smooth and creamy.

Taste to season.

Serve with fresh coriander, pumpkin seeds and if you like, a squeeze of lemon juice and sprinkle of chili flakes.