The way the light hits this bowl highlights the golden goodness of this yummy soup. It is the perfect pairing. The cauliflower makes this oh so creamy and yet light all at the same time. Roasting the pumpkin brings out it’s rustic flavour. Add to this coconut milk, goats cheese and seeds, it is perfect for lunch or dinner.


Cauliflower and Pumpkin Soup

What do I need?
  • 1/2 head of a Cauliflower

  • 1/2 Butternut Pumpkin

  • 1 Red Onion (optional)

  • 2 Tbl of Macadamia Oil

  • 1 tsp of Cinnamon

  • 1 cup of Bone Broth (or good quality chicken or vegetable stock)

  • Filtered water

  • 1 can of coconut milk (full fat)

  • Salt and Pepper to taste


Let’s Do This!

1. Heat the oven to 220c.

2. Cut the pumpkin into chunks approx a couple centimetres, keep the skin on (there is so much goodness in the skin).

3. Slice the onion into wide slices.

4. Toss the pumpkin and onion in the macadamia oil.

5. Place the pumpkin on a flat oven tray lined with foil and sprinkle with cinnamon.

6. Bake for 30-40mins until pumpkin is soft.

7. Cut the cauliflower into small florets. Place in a medium saucepan with the one cup of bone broth and add enough filtered water to cover three quarters of the cauliflower.

8. Boil the cauliflower until soft, approximately 20 mins.

9. Place the pumpkin, onion, cauliflower, coconut milk and 2 cups of the liquid from the cauliflower into a blender.

10. Put the blender on high and blend until the contents are well combined. Season with salt and pepper to taste.

Serve topped with crumbled goats cheese, toasted sunflower and pumpkin seeds and poppy seeds. (If you see goats cheese and think this is not the recipe for you, try it first. It’s amazingly creamy and slightly sharp and salty similar to a feta – it truly adds wonderful flavour and texture.)