Ingredients
Vegetables
- 1 kg Jap pumpkin (skin and seeds removed, cut into 4cm pieces)
- 1 medium head cauliflower (cut into florets)
- 4 garlic cloves (skin on)
- 2 brown onions (diced)
Spices & Seasonings
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- pinch saffron threads
- 1 teaspoon sea salt flakes
- Cracked black pepper to taste
Liquids & Oils
- 3 tablespoons extra virgin olive oil
- 750 ml (3 cups) vegetable broth
- 270 ml coconut milk
For Serving
- Crispy chilli oil
- Bread of choice (buttered)
Instructions
- Preheat the oven: Preheat your oven to 180°C (356°F). Grease a large baking dish with olive oil and set it aside.
- Roast vegetables: Place the cauliflower florets and pumpkin pieces into a second baking dish. Drizzle with olive oil and toss to coat evenly. Add the garlic cloves (with skins on) to the dish. Roast in the preheated oven for 30 minutes until tender and slightly caramelized, then remove from the oven.
- Sauté onions and spices: Meanwhile, heat a large pot over medium heat and drizzle with olive oil. Add the diced onions and sauté until they begin to caramelize, about 5-7 minutes. Stir in the ground ginger and turmeric and cook until fragrant.
- Add remaining ingredients: Transfer the roasted pumpkin and cauliflower into the pot. Pour in the vegetable broth and coconut milk. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add saffron threads, sea salt flakes, and cracked black pepper. Stir everything together and bring the mixture to a boil.
- Simmer and blend: Once boiling, reduce the heat to low and let the soup simmer gently for 5 minutes to meld the flavors. Turn off the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a heatproof blender to blend, allowing the soup to cool slightly before blending for safety.
- Serve: Ladle the hot soup into bowls. Drizzle with crispy chilli oil and serve alongside buttered bread of your choice for a comforting and flavorful meal.
Notes
- You can substitute Jap pumpkin with butternut squash or kabocha pumpkin if unavailable.
- For a spicier kick, add a pinch of cayenne pepper along with the turmeric and ginger.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup vegan, ensure the bread served is dairy-free or omit it.
- Using an immersion blender simplifies the blending process and reduces the need to handle hot liquids in a countertop blender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
