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

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

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Rated 3 / 4out of 499 ratings
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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!

Tags:Gluten freeVegan
Allergens:Tree Nuts

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Pumpkin

1 can

Lite Coconut Milk

(ContainsTree Nuts)

8 ounce

Cauliflower

6 ounce

Carrots

2 clove

Garlic

1 unit

Shallot

¼ ounce

Cilantro

1 teaspoon

Coriander

1 unit

Vegetable Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1857.6960000000001 kJ
Calories444 kcal
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.
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

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!

7

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!