With an insanely vivid color the nourishing soup is delicious, nutritious and fun. Easy to make and freezes well, so you can have it anytime you need a quick bowl of healthy soup. If you can't find purple vegetables, you can still make this soup and it will still be great.
Heat oil in soup pot and add red onion. Saute for a few minutes until just beginning to slightly brown. Then add ginger and garlic, fenugreek, coriander and thyme/marjoram.
Add the remainder of the chopped vegetables, the broth or water and bouillon, if using (See Notes). Stir well, cover and bring to a boil. Then reduce heat and simmer with lid slightly ajar until tender, about 20 minutes.
Blend the soup to desired consistency. I used an immersion blender right in the pot, but you can also transfer to a high-powered blender if you want it very smooth. Just be careful because very hot soup will explode if you don't vent it and will release steam if you do. So take precautions! Salt and pepper, to taste.
Pour into bowls and drizzle on coconut cream (or whatever cream you like) and sprinkle with toasted pumpkin seeds.
If you'd like to make your own vegetable bouillon, please check out homemade version HERE. Feel free to add whatever herbs and spices you may like, but I think the fenugreek and coriander along with thyme add subtle flavor without overpowering the deliciousness of the sweet potato and cauliflower.