Pumpkin Cauliflower Soup

5 from 1 vote

When the autumn chill hits, nothing beats a warm, comforting bowl of soup. This Pumpkin Cauliflower Soup brings together the earthy sweetness of pumpkin with the nutty, mild creaminess of roasted cauliflower.

The secret to this recipe? We roast the cauliflower first to caramelize the natural sugars, then blend the soup into a velvety silkiness. It looks and tastes incredibly decadent, but it is packed with wholesome ingredients.

Prep Time15

Cook Time1

cooking time15

Total Time1 30

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: Fall foods, soup

Servings:

Calories: 362kcal

Author: Chuckie Hessong

Ingredients

1 head cauliflower
3 Tablespoons olive oil
½ teaspoon allspice
½ teaspoon nutmeg ground
1 teaspoon kosher salt
¼ teaspoon Black pepper
¾ teaspoon Tony Chachere's Cajun Seasoning or other seasoning salt
¼ to ½ teaspoon red chili flakes
¼ teaspoon ground cardamom
2 Tablespoons butter
¾ cup leek cleaned and sliced thinly
2 cloves garlic minced
2 medium apples peeled and diced
3 ½ cups water
1 can pumpkin
1 Tablespoon chicken bouillon paste
1 Tablespoon brown sugar
1 ¼ cups Heavy whipping cream
Garnish with Pepitas, crispy fried onions, croutons, etc

Instructions

Preheat oven to 425 ℉.
Break cauliflower into bite sized pieces and place on baking sheet. Toss in olive oil and sprinkle on seasonings.
1 head cauliflower, 3 Tablespoons olive oil, ½ teaspoon allspice, ½ teaspoon nutmeg ground, 1 teaspoon kosher salt, ¼ teaspoon Black pepper, ¾ teaspoon Tony Chachere's Cajun Seasoning, ¼ teaspoon ground cardamom, ¼ to ½ teaspoon red chili flakes
In a Dutch oven, melt the butter and saute leeks over medium heat until tender. Being careful not to burn the leeks. Add garlic and stir for 1 minute.
2 Tablespoons butter, ¾ cup leek, 2 cloves garlic
Add diced apples and cook until tender. Add water, pumpkin, bouillon, and brown sugar. Simmer for 20 minutes or until everything is very tender. Remove from heat and allow to cool for 15 to 20 minutes.
2 medium apples, 3 ½ cups water, 1 can pumpkin, 1 Tablespoon chicken bouillon paste, 1 Tablespoon brown sugar
Using a stick blender, blend the soup in the pot until completely smooth. Be careful of hot liquid. If using a stand blender, puree soup in batches and cover the lid with a folded towel to protect yourself against splatters.
If the soup is too thick to blend, add a half cup of water to thin to the desired consistency.
Add the cream. Heat over low heat until heated through.
1 ¼ cups Heavy whipping cream
Spoon into a small bowl and garnish with pepitas. Serve with a hunk of crusty bread for a complete meal.
Garnish with Pepitas, crispy fried onions, croutons, etc

Nutrition