So, my first pumpkin recipe of the season, and it’s not pumpkin spice related. Or a dessert.
Is this real life?
I made this soup the other night because I had an extra pie pumpkin, and as soon as I tried it I knew that I had to share the recipe. The texture is so velvety smooth, and it has a secret ingredient to make it so creamy – cauliflower!
I did still add a little bit of cream to the soup for a bit of indulgence, but you could leave it out, or even substitute half and half or milk if you wanted to lighten it up even more. Honestly though, even with the cream, this soup is still pretty healthy!
I will warn you – this is definitely a pumpkin soup. The flavor is distinctly pumpkin-ey. If you’re really just a lover of pumpkin spice, or pumpkin desserts, you may not be into this pumpkin soup. BUT if you are a fan all things squash related, I guarantee you will enjoy it!
We had this soup for dinner along with some sandwiches, but I’m thinking it would be a delightful appetizer (especially around the holidays!)
I hope you love it!
1 whole pie pumpkin
2 cups cauliflower florets
1 quart chicken stock
1/4 cup maple syrup
1/4 cup heavy cream
Dash of nutmeg
Salt and pepper, to taste
Toasted pumpkin seeds, for garnish
For the pumpkin:
Preheat the oven to 300 degrees. Place the pumpkin on a baking sheet and roast for 1 hour, or until soft and slightly shriveled. Allow to cool, then peel the skin away and separate the flesh from the seeds and pulp. Place the flesh into a bowl and set aside.
For the soup:
Add the cauliflower florets to a saucepan and cover with water. Place the saucepan over high heat, cover and bring to a boil. Boil for about 15 minutes, until the cauliflower is very soft. Drain well.
Heat the chicken stock in a pot over medium heat, and add the pumpkin, cauliflower, and maple syrup. Use a potato masher to mash the pumpkin and cauliflower together with the stock. You don't need to get it completely smooth, you just want to get everything kind of combined.
Transfer to a blender or food processor, and puree until completely smooth. Add the cream, nutmeg, salt, and pepper, and puree again.
Serve immediately, or add back to the pot to keep warm until serving.
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