Our friends at Fridge to Fork really know how to transform a Pumpkin Seed Bar into a seamless superfood recipe addition. This time, they used our Honey Cracked Pepper with Turmeric Pumpkin Seed Bar as a soup topping for a kick of flavor and a punch of nutrition.


Prep Time

20 mins

Cook Time

40 mins

Ready In

60 mins

Serving Size

4 bowls


  • 1 head cauliflower
  • 2 cloves garlic, diced
  • 3 TBSP olive oil
  • 1 large sweet onion, diced
  • 4 cups vegetable broth
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp smoked paprika
  • 2 tsp salt
  • 1 cup full-fat coconut milk
  • 1 Honey Cracked Pepper with Turmeric Pumpkin Seed Bar
  • 2 TBSP cilantro, chopped
  • 4 TBSP scallion, sliced
  • pinch crushed red pepper flakes


  1. Preheat oven to 400 degrees. Line a half sheet pan with parchment paper.
  2. Chop cauliflower into 1 inch florets and dice the stem.
  3. Toss 2 cups of cauliflower florets with garlic and 1 TBSP olive oil. Roast on the sheet pan for about 20 minutes or until brown and crispy.
  4. While cauliflower is roasting, add 2 TBSP olive oil to a large dutch oven over medium heat. Add the onion and sautée until translucent and just beginning to caramelize.
  5. Add the remaining cauliflower florets and stem, veggie broth, spices, and salt. Bring to a boil. Reduce heat and simmer 20 minutes.
  6. Using an immersion blender, blend until smooth. Or use a traditional blender and be very careful while transferring soup.
  7. Stir in coconut milk.
  8. Ladle soup into bowls and top with roasted cauliflower, crumbled Pumpkin Seed Bars, cilantro, scallion, and red pepper flakes. Enjoy!