Roast Pumpkin Cauliflower Soup Recipes

ROASTED GARLIC CAULIFLOWER PUMPKIN SOUP

Steps:

• Preheat oven to 350 degrees.
• Follow my directions for how to roast garlic.
• In a large pot on the stove, boil cauliflower for 12-15 minutes until soft. Drain.
• In a blender, add the vegetable stock, Italian herb seasoning, De Nigris Seasoned White Wine Vinegar, drained cauliflower and pumpkin puree. Blend until smooth.
• Add the roasted garlic cloves by squeezing from the bottom of the clove so the garlic goes into the blender. Blend again.
• Pour everything into a pot on the stove and simmer over low heat for about 30 minutes; stirring frequently. Add more vegetable stock if the soup becomes too thick.
• Serve with crackers, salad and a pinch of Italian seasonings on top.
• Happy Fall!

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!

ROASTED CAULIFLOWER SOUP

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

ROAST PUMPKIN & CAULIFLOWER SOUP

Steps:

• Preheat oven to 200 degrees Celsius on a fan forced setting and line a baking tray.
• Add pumpkin, brown onion, garlic, olive oil and maple syrup to the baking tray and toss to coat. Bake for 30 minutes until golden and tender.
• Meanwhile, place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway.
• Once pumpkin, onion, garlic and cauliflower are cooked, allow to cool slightly before transferring to a blender or food processor. Add the vegetable stock and blitz until smooth. Season with salt and pepper.
• Transfer the soup to a bowl and stir through the Greek yoghurt. Sprinkle over the pumpkin seeds and serve.

ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
• Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
• Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
• Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.