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Roasted Pumpkin, Garlic & Cauliflower Soup

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Roasted Pumpkin, Garlic & Cauliflower Soup

Roasted Pumpkin, Garlic & Cauliflower Soup
Prep time
Cook time
Total time
This divine roasted pumpkin, garlic and cauliflower soup is perfect to warm you up on a cool winters day. With it's subtle flavours and health restoring benefits, it's definitely one to try - it's just a little bit more than your standard pumpkin soup!
Recipe type: Soup
Serves: Serves 5
  • 500g pumpkin, peeled and cut into small cubes
  • 500g cauliflower, cut into florets
  • 2 t cumin powder
  • ½ t chilli flakes, optional
  • drizzle of oil
  • 6 cloves garlic
  • 1 red onion, roughly chopped
  • 2 ½ c vegetable stock
  • 300 mls coconut milk
  • ½ t salt and a good grinding of pepper
  • a large bunch of fresh coriander, finely chopped
To serve
  • fresh coriander leaves
  • coconut flakes, optional
  • extra sprinkle of chilli flakes, optional
  1. Preheat oven to 180 C.
  2. Place pumpkin and cauliflower florets into a large pot, add oil, cumin powder, chilli powder if using and toss evenly. Pour onto a baking tray and add garlic and onion.
  3. Roast for 30 mins or until tender.
  4. Cool for a few minutes and then transfer back to large pot, gently squeezing the roasted garlic cloves out of their skins.
  5. Add the stock and coconut milk and using a stick blender (or use a food processor), process until smooth. Add more water if necessary to achieve desired consistency. Gently heat until just comes to a boil. Just before serving, stir through the fresh coriander.
  6. Serve immediately with some extra fresh coriander on top and a sprinkling of coconut flakes and extra chilli flakes if desired,, with grainy toast on the side. I recommend My New Roots Life Changing Bread.
  7. For more healthy recipes suitable for the whole family, check out the RECIPES section on my website.


About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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