Pumpkin And Cauliflower Cream Soup Recipes

PUMPKIN CAULIFLOWER SOUP

Steps:

• Start with preheating the oven to 400 F.
• Cut the pumpkin in half and remove the seeds. Rub the pumpkin halves with olive oil and place them on a sheet pan with the cut side facing down. Roast in the oven for 30 to 40 minutes (depending on the size of the pumpkin) until the inside is soft enough for a fork to poke through.
• Cut the cauliflower into small florets and the onion into wedges. Then add them to a sheet pan together with the garlic cloves. Drizzle the vegetables with olive oil and season with a little bit of salt and pepper (to taste)
• Insert the cauliflower mix into the oven when there are 20 - 25 minutes left on the timer for the pumpkin. Roast all the vegetables until they are tender and have gotten some brown color.
• Add the roasted vegetables - pumpkin, cauliflower, garlic, and onion to a blender. Add the vegetable stock, coconut cream, and ground ginger powder to the blender.
• Blend all the ingredients until very smooth.
• Pour the soup into a large pot and turn the stove on low to heat the soup up before serving. Add more salt and pepper if desired.
• Enjoy!

PUMPKIN SOUP WITH CAULIFLOWER AND KALE

Steps:

• Combine vegetable broth, pumpkin, cauliflower, kale, garlic, and turmeric in a large pot; bring to a boil over high heat. Reduce heat to medium-high and let simmer until vegetables are tender, about 40 minutes.
• Remove from heat and blend using an immersion blender.
• Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.

SWEET AND SAVORY PUMPKIN-CAULIFLOWER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
• Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.
• While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.
• Microwave on high until soup is heated through, 3 to 4 minutes.