This comforting pumpkin and ginger soup is warm and flavorful, with a spicy kick from fresh ginger. Roasted cauliflower adds texture and richness as a garnish, making it a satisfying soup for cool days. The smooth, creamy soup is paired beautifully with the crispy cauliflower.
Ingredients
- 2 small pumpkins, peeled and cubed
- 2 large cauliflower florets
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 2 large onions, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Method
- Sauté garlic, ginger, and onions in olive oil until fragrant and softened.
- Add pumpkin cubes and cover with water. Season with salt and pepper and simmer for 30 minutes until the pumpkin is soft.
- Blend the soup until smooth and creamy. Adjust seasoning if needed.
- Roast cauliflower florets with olive oil, salt, and pepper at 200°C (400°F) until golden and crispy.
- Serve the soup topped with roasted cauliflower.
