Pumpkin and Cauliflower Soup
Warm up on a chilly day with this comforting and nutritious Pumpkin and Cauliflower Soup. Made with creamy pumpkin, tender cauliflower, aromatic spices, and a hint of sweetness, this soup is a perfect balance of flavors that will satisfy your taste buds and nourish your body. Puréeing the pumpkin and cauliflower together with spices and aromatics creates a rich, flavorful vegetarian soup. If desired, add a splash of heavy cream or coconut milk to the soup for added richness and creaminess. Stir well to incorporate the cream and let the soup simmer for a few more minutes to heat through. Serve the Pumpkin and Cauliflower Soup hot, garnished with a sprinkle of fresh herbs like parsley or chives for a pop of color and freshness. Pair it with crusty bread or a side salad for a complete and satisfying meal. This Pumpkin and Cauliflower Soup is a delicious and nutritious option for those who love the flavors of pumpkin and cauliflower. Enjoy the warmth and flavors of this delightful soup recipe, and let it nourish your body and soul.
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Olive oil -- 1 Tbsp
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Garlic, minced -- 1/2 cup
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Leeks, minced -- 1/4 cup
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White wine -- 1/2 cup
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Whole milk -- 2 qts
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Cauliflower, whole head, florets only -- 2 ea
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Libby’s 100% Pure Pumpkin -- 2 cans
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Lemon zest -- 1 Tbsp
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Lemon juice -- 2 Tbsp
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Kosher salt -- 1 Tbsp
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Nutmeg, ground -- 1/2 tsp
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Chili powder -- 1 tsp
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Cayenne pepper -- 1/4 tsp
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Additional whole milk, hot -- as needed
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1In a small sauté pan, heat oil and cook garlic and leeks until tender. Deglaze with wine, reduce until almost dry and set aside.
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2In a medium-sized rondeau, add milk and add cauliflower florets. Cook on low heat until cauliflower begins to fall apart.
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3In a blender, combine cauliflower and milk mixture, pumpkin, lemon zest and juice, the white wine-garlic mixture, and spices and blend until smooth, adding more hot milk as needed.
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4Serve hot or cold.
Garnish with fresh thyme, lemon zest, chopped toasted nuts, and white truffle oil.
