Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro
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Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro

Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro

Light coconut milk lends creaminess instead of heaviness to this velvety soup. A touch of coriander and nutty, roasted cauliflower lends the dish a warm, earthy note that’s perfect for this time of year!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 can


1 can

Coconut Milk

(Contains Tree Nuts)

8 ounce


6 ounce


2 clove


1 unit


¼ ounce


1 teaspoon


1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories444 kcal
Energy (kJ)1858 kJ
Fat28 g
Saturated Fat15 g
Carbohydrate42 g
Sugar14 g
Dietary Fiber12 g
Protein7 g
Sodium452 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Boil the water & Roast the cauliflower: Preheat oven to 400 degrees. Bring a medium pot of water with a large pinch of salt to a boil. Toss the cauliflower on a baking sheet with 1 Tablespoon olive oil, salt, pepper, and half the coriander. Roast the cauliflower for 30-35 minutes, tossing halfway through cooking, until golden brown.


Cook the pumpkin & Prep the veggies: Add the pumpkin to the boiling water and cook 25-30 minutes, until very tender. Peel and finely dice the carrot. Halve, peel, and dice the shallot. Thinly slice the garlic. Chop the cilantro.


Heat another Tablespoon of oil in a large pot over medium-high heat. Add the shallot, carrot, and remaining coriander and cook, tossing, for 3-5 minutes, until softened. Add the garlic and cook an additional 1 minute, until fragrant.


Add the coconut milk to the pot and bring to a boil. Reduce heat to a simmer for 5 minutes.


Mash the pumpkin: Meanwhile, drain the pumpkin and return to the same pot. Mash with a fork or potato masher until as smooth as possible. Add the stock concentrate and 1 cup water to the pot and mash until completely smooth.


Finish the soup: Add the pumpkin mixture to the pot with the coconut milk and stir to combine. Bring up to a simmer, then taste and season with salt and pepper. TIP: You can blend the soup in a blender now for an ultra-silky consistency!


When the cauliflower is ready, divide the soup between bowls and place the cauliflower florets in the middle of each bowl. Garnish with the cilantro and enjoy!