Creamy Cauliflower & Pumpkin Soup Recipe

Creamy Cauliflower & Pumpkin Soup Recipe
Vegan, Vegetarian, Dairy Free
Can be stored in the fridge. Eat within 24 hours.

Our Creamy Cauliflower & Pumpkin Soup Recipe is just perfect for the spring if you're harvesting your Cauliflower and Cabbage out of your garden around this time. The special ingredient is the creamy Raw Pumpkin Seed Butter that brings you a fantastic unique deep smoky palate to this soup recipe. Not only is it very tasty but also loaded with nutrition for a fortifying home cooked lunch easily prepared within an hour. Feel full and ready with this fortifying warm broth.

  • Sharpe Knife
  • Chopping Board
  • Pan
  • Food Processor (optional)
  • Wooden Spoon


  1. Chop up the Caultiflower, Cabbage and Onion and put them in a pan
  2. Pour the Vegetable stock over them
  3. Boil for 30 minutes
  4. Blend in a food processor if you like a smooth soup
  5. Add the Pumpkin Seed Butter (as much as you want) and stir in well
  6. Serve

You can add literally anything to this soup recipe to make the flavours more to your liking. We think it's great just as a simple easy soup with the tastes of the Pumpkin Seed Butter coming through with the veg.


Eating Cabbage and Califlower is like taking a multivitamin since they are so full of nutrition with the added bonus of lots of fibre. These green vegetables also contain Vitamins K and C as well as being rich in folates. Adding the Pumpkin Seed Butter will contribute more minerals and protein to this soup making it a healthy lunch time recipe.

21 May 2015 - 12:25pm