Savory Pumpkin & Squash Recipe Challenge Recipe #4

This submission is from Ashley Maiberger, a fellow food blogger here in Austin, Texas. Check out her blog here for more amazing recipes.

Pumpkin Cauliflower Soup

Ingredients

• 1 medium onion, diced
• 2 sticks celery, chopped
• 2 large carrot, chopped
• 2 tablespoons ginger, finely chopped*
• 3 cloves garlic, minced
• 2 (32 fluid ounce) vegetable or chicken broth – I used Central Market Organic
• 1 (27 fluid ounce) can pumpkin purée
• 1/4 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste 
• 1 Head Cauliflower, roughly chopped

Instructions

1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes.
2. Add the ginger and garlic to the pot, stir, and cook for 2 minutes until fragrant. 
3. Add the vegetable broth, pumpkin purée, dried thyme, and cumin.
4. Add the cauliflower and bring to boil.
5. Simmer the soup on low heat for about 30 minutes or until the vegetables have softened.
6. Purée the soup in using an immersion blender. I suggest letting the soup cool for a bit first.
7. The soup will be quite thick. You can add water or broth to thin it out a bit (I added an extra cup).
8. Add salt & pepper to taste.