Simple Curry Cauliflower & Pumpkin Soup

Posted on Posted in Recipes, Soup


I promised yesterday that I would share a recipe if both my daughters would nap at the same time this afternoon. Truth be told the baby is having a “I’m not sleeping unless you hold me the entire time day.” So I threw on the Moby wrap and I’m standing here typing to get this recipe out of my head and to you so you can bring it to your kitchen this week. It’s your lucky day!


First, a quick story. Or scroll down if you’re not here for small talk.


For the next month and a half I am on maternity leave taking care of our newborn baby girl and our 2 year old daughter. Maternity leave is awesome, but it is by no means a vacation when you have two little people to care for during the day. Stay at home parenting is not for the faint of heart! I’m just grateful for these afternoon naps I’m taking advantage of now. Regardless, it’s a full time job and I need to make an effort to coordinate home cooked meals even though I’m home all the time.


Anyway, to the story. My husband and I have always prioritized getting home cooked meals on the table every night, despite our crazy schedules (leftovers count, we’re not cooking every day!). What seems to make it work is that we both like to cook. So what will happen pretty often is that one of us will start cooking and the other one will finish because one of us got pulled away to Kenpo or Soccer practice or to nurse a baby (that’d be my job, not his, HA).


For this meal my husband “tapped in” halfway through when I left to bring my son to karate class. I think we make our best meals when this happens, not sure why, but it just works.


We made this recipe twice and it got better the second time, so I hope you enjoy it as much as we did!


Simple Curry Cauliflower & Pumpkin Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8 servings
  • 1 head cauliflower
  • 1 pie pumpkin
  • 1 bay leaf
  • 1 tsp curry spice blend
  • 2 garlic cloves, roughly chopped
  • 1 quart or 4 cups bone broth (homemade is best, or a boxed) Use vegetable broth for a vegetarian version (duh)
  • 1 TBS butter, ghee or coconut oil
  • salt and pepper to taste
  1. Heat oven to 375º. Cut the pumpkin in half and scoop out all of the seeds. Lay the pumpkin flat side down on a baking sheet and bake for 30-40 minutes until super soft.
  2. Meanwhile, cut the cauliflower head up into big chunks. Place cauliflower, broth, and bay leaf in a large pot and bring to a boil. Reduce heat to low and let simmer until the pumpkin is done.
  3. Once the pumpkin is finished, scoop out the insides and put in the pot with the cauliflower. Add the garlic, curry powder, butter and salt and pepper. Stir and let simmer for 5 minutes more or until the cauliflower is very soft.
  4. Remove the bay leaf and blend the vegetables until smooth. We used an immersion blender, but you can pour everything into a regular blender or food processor. Be careful, it's HOT! (obvi). If it is too thick, add some water to thin it out.
  5. Serve with a sprinkle of chopped parsley or crumbled bacon for some protein.