Pumpkin & Cauliflower Soup

Pumpkin soup has got to be my all time favourite soup! It’s rich and sweet and comforting on a cold night…and today I’m sharing a twist on a classic with this Pumpkin & Cauliflower Soup!

Ingredients

This soup is made using pretty common and cheap ingredients so it’s a great meal to make anytime of the week, especially if you’re on a budget!

Pumpkin & Cauliflower – Obviously, pumpkin and cauliflower are the main ingredients in this soup. The sweetness of the pumpkin goes perfectly with the nutty flavour of the cauliflower!

Onion & Garlic – Onion and garlic are something that almost everyone should have in their pantries! They add great flavour to soups.

Stock – This recipe uses chicken stock but if you want to make this soup vegetarian, you can definitely use vegetable stock.

Seasonings – Nutmeg, salt and pepper are the only things you need to season this soup. We want the flavour of the veg to shine!

Toppings – The toppings really make this soup shine! Toasted pine nuts, sautéed slices of cauliflower and a dollop of cream!

How to Make this Recipe

This pumpkin & cauliflower soup is very easy to make!

Step 1. – Sauté chopped pumpkin, cauliflower and onion until pumpkin starts to caramelise. Add garlic and stir through.

Step 2. – Add stock and bring to a gentle simmer. Cook until pumpkin is cooked through and starts to fall apart.

Step 3. – Blitz with a stick blender until smooth and season with nutmeg, salt and pepper.

Helpful Tips & FAQ’s

Do I Need to Roast the Pumpkin & Cauliflower?

Not at all! This recipe was designed to be quick and easy to make so there is no roasting needed! Instead, I like to sauté the vegetables for maximum flavour!

Can I Freeze this Soup?

Yes, this soup will freeze for up to six months! I recommend freezing it in single serve portions to make serving easier.

Can I Make This Recipe in a Slow Cooker?

Whilst I’ve never slow cooked this soup, it is definitely something you could do! Add your pumpkin, cauliflower, onion, garlic and stock and slow cook for 6 hours. Then finish it off with a blender before seasoning!

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