Pumpkin and Cauliflower Soup

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  • 00:15Prep Time
  • 00:40Cook Time


  • 1 medium onion, diced
  • 2 sticks celery, chopped
  • 1 large carrot, chopped
  • 1 Tbsp ginger, finely chopped
  • 3 cloves garlic, minced
  • 2 (10 fluid ounce) cans vegetable or chicken broth
  • 1 (27 fluid ounce) can pumpkin purée
  • 1 cup water
  • 1/4 tsp dried thyme
  • 1/4 tsp ground cumin
  • 1/4 tsp Johnny’s Seasoning Salt
  • 1/4 tsp Johnny’s Seasoned Pepper
  • 1 head cauliflower
  • Heavy/whipping cream, to taste (optional)


  1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes.
  2. Add the ginger and garlic to the pot, stir, and cook for 2 minutes until it smells sweet.
  3. Add the vegetable broth, pumpkin purée, water, dried thyme, cumin, Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
  4. Add the cauliflower in smaller florets.
  5. With the lid slightly ajar, simmer the soup on medium-low heat for about 30 minutes or until the vegetables have softened.
  6. Let the soup cool for a few minutes. Purée the soup in batches using your blender.
  7. The soup will be quite thick. You can add water to thin it out a bit. Serve with cream if desired.

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