Pumpkin cream


½ Tbsp. olive oil

1 sweet onion diced

1 tablespoon minced garlic

1 teaspoon ground ginger

1 head cauliflower, florets diced (about 5 cups of florets total)

4 cups vegetable broth or chicken broth

1 (15 ounce) can unsweetened pumpkin puree (about 1.75 cups total)

1 tsp. salt to taste

1/2 cup full-fat canned coconut milk (or substitute with whipping cream)

Optional garnish: sliced green onions, chives


Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.

Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.

Stir in salt and coconut milk.

Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!