Pumpkin, Cauliflower and Broccoli soup.

This is such an easy and straightforward recipe but oh so flavourful.

I got this colourful pumpkin and decided I just had to make some soup from it. Look at how pretty it is!

Since we buy our pumpkin whole here, I usually clean, peel and chop up then freeze in a ziplock bag in desired portions. It lasts ages that way.

The soup ingredients are:-

  • 1 tbsp each salted butter and olive oil.
  • I chopped onion.
  • 1 tsp coriander seeds.
  • 4- 5 cloves of garlic.
  • I small head of cauliflower, chopped.
  • 1 small head of broccoli, cleaned and chopped.
  • 1 stalk of celery.
  • 1 tbsp of grated ginger and whole turmeric.
  • Salt and pepper.
  • 1 teaspoon of balsamic vinegar.
  • Mixed spice blend.


  • In a sauce pan, add the coriander seeds, toast them a bit then crush roughly.
  • Add the butter to the pan as well as the onion, garlic, grated turmeric and ginger.
  • Cook them well and add the celery as well as the broccoli stalks.
  • Next go in the rest of the vegetables and one cup of water or stock, as well as the balsamic vinegar.
  • Let simmer till soft and cooked, then blend to your preferred consistency.
  • Be careful with the salt due to the salted butter and if you are using flavoured stock.

Once ready, ladle into bowls and garnish.

I garnished mine with a drizzle of extra virgin olive oil, some cayenne and the mixed spice.

The soup is beautiful, creamy, aromatic, filling and so yummy!

We had the soup with these totally delicious herb and cheese rolls.

Look at those rolls! I will share the recipe soon.

Spicy Pumpkin and Carrot Soup.

This is a hearty veggie laden and nutrient rich soup that’s bound to be a favorite once you try it.

It’s also very colorful which is right up my alley. What’s not to love about bright vitamin A rich pumpkin with its earthy flavors, carrots with their sweetness and colour, celery for its depth of flavor and onion and garlic for the culture? It’s filling enough for dinner, and delicious enough for second helpings.

My daughter loves pumpkin soup a bit too much, so I always have to think of different ways to spice it up a bit instead of the same ol’ way.

Ingredients are:- One pumpkin wedge (about three cups chopped).That is the one with green skin and orange flesh, NOT butternut. Nope. One big stalk of celery chopped, I chopped onion, four garlic cloves, one tsp coriander seeds, salt to taste, two chopped carrots, one large chopped potato, 1tablespoon sunflower oil and two teaspoons of good quality curry powder. Let’s get started:-

Heat your pan, add oil and toast the coriander seeds a bit before adding your onion.
Once onions have softened, add the garlic, cook a bit the add the carrots and celery.
As they continue cooking, add your curry powder and mix well. You can reduce heat so it doesn’t burn but let it cook well.
Add your pumpkin and potatoes, mix well and let cook a while before adding two cups of water. Bring to the boil and then let it all simmer till cooked through.

I didn’t use flavoured stock as I didn’t want to overpower the curried flavour, and the sweetness of the pumpkin and the carrots. As always, low and slow does it. If you can make this ahead and let it sit a while to deepen the flavours go ahead; the taste is worth it!

Once the veggies are done, blend to your preferred soup consistency. And serve.
Look at that velvety smooth goodness!!
I garnished with some roasted chickpeas, a dollop of coconut cream and coriander leaves. Yum!

Chick peas are a great addition to this nutrient rich soup as it adds it more vitamins, minerals, fibre and a crispy yummy flavour to the soup. I pan roasted them with some olive oil, paprika and garlic powder, till they were crunchy. So delicious and I may have just snacked on half the pan while still roasting them. Shhhh… don’t tell the kids. LOL.

This soup went down well with a delicious loaf whose recipe is coming soon, you better keep it locked right here.

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