I would have to say that this soup is up in my top 5 favourite soups I make, and my whole family agrees. It’s one of those soups that really fills you up especially if you leave it a bit rustic when you blend it. This pumpkin and cauliflower soup is such a healthy and hearty weekend belly warmer. You can freeze it in portions, keep it in the fridge for a few days or devour it with friends and family. Rich in vegies and bursting with goodness, add it to your shopping list this week.
Growing your pumpkin and cauliflower soup
The best thing about growing your own soup is the benefits it with bring to your whole family such as:
- The kids will appreciate where real food comes from.
- You’ll be supplying nutrient-dense food to your family.
- Encouraging sustainability.
- Increasing health and wellbeing.
It’s not a hard vegetable to grow but it does require plenty of space to spread out. Most pumpkin vines run along the ground and they will climb just about anything in their path. They love to be in the sun, and you’ll often find them sprouting in your compost, so rich soil is another tick.
Keep them well-watered and mulched to help with moisture retention. They also benefit from a few feeds over this period, especially during the summer heat.
Plant in Spring and you’ll be harvesting pumpkins from Jan (early crops) through to winter.
Another favourite of mine is cauliflower. You’ll be blown away with the difference in taste when they are home-grown. Just amazing. Cauliflower is grown in the cool to cold weather. Unlike us, they love the cold nights so if you plant them in Autumn-Winter they will be ready mid-late winter.
Cauliflower is a favourite for the white cabbage butterfly to lay her eggs. You need to be vigilant during their growing period and wipe off any eggs under the leaves. This will help you stay ahead of them hatching into caterpillars.
If your crop is still going once it starts to warm up, grab the outer leaves and peg them together over the cauliflower. This will help protect them from the sun, otherwise, they could turn yellow and go to seed (flower).
When your crops are ready, make sure this soup is the first garden-kitchen recipe on your list. Enjoy.
Cauliflower and Pumpkin Soup
- 2 sticks celery, chopped
- 2 carrots, chopped
- 2 tbsp fresh ginger, finely grated
- 3 cloves garlic, crushed
- 5 cups chicken stock
- 1/2 kent pumpkin, skinned, deseeded and chopped roughly
- 1 head of cauliflower, chopped and broken into florets
- 1 tbsp dried thyme
- 1 tsp cumin
- salt & pepper to taste
Coconut oil for sauteing
- Saute the carrot and celery until soft in a large soup pot.
- Next, add the garlic and ginger and stir through for a few minutes.
- Then add all the other ingredients and bring to a boil, then reduce to a simmer for about 40min until the vegetables have softened.
- Once cooked, use a stick blender to roughly puree the soup and serve.