This is a delicious heart-warming meal for the cold winter months, served with a slice (or two) of Grain-free Seed Bread makes a delicious, fulling meal.

Prep time: 20mins

Cook time: 60mins

Yield: approx 2 litres



  • 50g butter or coconut oil
  • 1 small pumpkin or 1/2 large
  • 1 head of cauliflower
  • 5 large cloves garlic
  • 2 onions
  • 2 tsp whole cumin seeds (1 tsp ground)
  • 4 tsp whole coriander seeds (2 tsp ground)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

  • 25g extra butter or coconut oil
  • 1 Tbs freshly grated ginger
  • 1 red chili (optional)
  • 1 tsp garam masala
  • 600ml chicken stock
  • 200ml cream or coconut cream


  1. Preheat oven to 180c
  2. Peel and cut pumpkin into chunks, break cauliflower into florets, peel onions and cut into quarters.
  3. Place all of the above and garlic (unpeeled) onto a large baking tray.
  4. Dice butter and spread over baking dish (or use coconut oil)
  5. Place cumin and coriander seeds in spice grinder and finely grind. Sprinkle half of this mixture over pumpkin and cauliflower add sea salt and pepper.
  6. Bake for 30 mins until soft and smelling delicious.
  7. Remove from oven and set aside.

  8. Heat extra butter in a large pot.
  9. Add ginger, leftover coriander and cumin and garam masala.
  10. Cook for 2 mins.
  11. Add chicken stock and bring to a simmer.
  12. Carefully spoon pumpkin and cauliflower mixture into stock, mix to combine.
  13. Use a stick mixer to puree soup in pot or transfer to food processor and process in batches.
  14. Add cream (or coconut cream) and reheat to simmering.
  15. Add more salt and pepper to taste.
  16. Serve and garnish with sour cream and fresh coriander or chili flakes.