Saffron Pumpkin and Cauliflower Soup
This roasted pumpkin and cauliflower soup is thick, creamy and flavoursome and perfect for a cold winters night.
Servings: 6
Calories: 181kcal
Equipment
- Sharp knife
- Chopping Board
- Large Pot
- Immersion blender
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 kg Jap pumpkin skin and seeds removed, cut into 4cm pieces
- 1 medium head cauliflower cut into florets
- 4 garlic cloves
- 2 brown onions diced
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- 750 ml (3 cups) vegetable broth
- 270 ml coconut milk
- pinch saffron threads
- 1 teaspoon sea salt flakes
- Cracked black pepper to taste
To serve
- Crispy chilli oil
- Bread of choice
Instructions
- Preheat the oven to 180°C/356°F. Grease a large baking dish with olive oil and set aside.
- Add the cauliflower florets and the pumpkin pieces to the second baking dish and drizzle with olive oil. Toss to coat evenly, add the garlic cloves, skin on, to the baking dish and then place into the oven to bake for 30 minutes. Once baked, remove from the oven.
- Meanwhile, bring a large pot to a medium heat and drizzle with olive oil. Add the onions and sauté until they are starting to caramelise. Add the ginger and turmeric and stir to combine.
- Add the roasted pumpkin and cauliflower to the pot along with the vegetable stock and coconut milk. Squeeze the garlic cloves out of their skins and add to the pot along with the saffron threads, salt and pepper. Stir to combine and bring to a boil.
- Once boiling reduce the heat to low to simmer for 5 minutes. Turn off the heat and use an immersion blender to blend until creamy. Alternatively, carefully transfer to a heat proof benchtop blender to blend until creamy. You may want wait until the mixture cools slightly before doing this if choosing this option.
- Serve hot topped with a some crispy chilli oil and buttered bread.
Notes
Nutrition facts are an estimate only.
A serving size is approximately 300 mL (2 ladles).
Storage
Store in an airtight container in the fridge or seperate into individual airtight glass containers and freeze for up to 6 months.Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 922mg | Potassium: 938mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2544IU | Vitamin C: 70mg | Calcium: 99mg | Iron: 2mg