This soup is a delicious winter warmer. I'm a huge fan of ginger and turmeric both for their amazing health properties and the wonderful flavour and zing they lend to dishes such as this one. You can freeze any soup leftover into small portions and then simply defrost and reheat on those busy weeknights when you don't feel like cooking!
2 tbsp extra virgin coconut oil, melted (or extra virgin olive oil)
½ tsp ground turmeric
2 tbsp fresh ginger, grated
1 head cauliflower (leaves removed), chopped into small florets
1L vegetable stock
275ml can coconut milk
Salt & freshly ground cracked pepper
Fresh coriander, to serve
Sliced fresh chilli or chilli flakes (optional), to serve
Coconut yoghurt, to serve
Hemp seeds, to serve
Preheat oven to 180ºC and line a large baking tray with baking paper.
Place the pumpkin on baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast in oven for 1 hour or until tender and slightly caramelised.
Meanwhile, heat the remaining 1 tablespoon of oil in a large saucepan over low heat. Add the onion and cook, stirring occasionally, for 6-7 minutes or until onion softens. Add turmeric, grated ginger, salt and pepper for seasoning and cook, stirring, for 2 minutes.
Add the cauliflower florets and the stock and bring to a boil. Reduce the heat to low and simmer, covered with a lid for 20 minutes, or until the cauliflower is tender.
Once the pumpkin is cooked, add it to the saucepan along with the coconut milk.
To blend the soup you can use a handheld stick blender/mixer to blend everything together in the saucepan. Alternatively (and for an even smoother consistency) you can carefully transfer the mixture into a blender (in batches if necessary) and blend until smooth before pouring the soup back into the saucepan to warm it through again. Add a little more stock or water if you want the soup to have a thinner consistency (I like my soup to have a really thick and creamy consistency).
Taste the soup for seasoning and add more salt or pepper, if necessary.
Ladle the soup into serving bowls. I like to serve the soup topped with a good dollop of coconut yoghurt, fresh coriander, sliced fresh chilli (or chilli flakes) and hemp seeds.