Pumpkin and Cauliflower Soup
Puréeing the pumpkin and cauliflower together with spices and aromatics creates a rich, flavorful vegetarian soup.
Ingredients
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Olive oil -- 1 Tbsp
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Garlic, minced -- 1/2 cup
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Leeks, minced -- 1/4 cup
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White wine -- 1/2 cup
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Whole milk -- 2 qts
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Cauliflower, whole head, florets only -- 2 ea
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Libby’s 100% Pure Pumpkin -- 2 cans
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Lemon zest -- 1 Tbsp
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Lemon juice -- 2 Tbsp
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Kosher salt -- 1 Tbsp
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Nutmeg, ground -- 1/2 tsp
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Chili powder -- 1 tsp
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Cayenne pepper -- 1/4 tsp
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Additional whole milk, hot -- as needed
Preparation
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1In a small sauté pan, heat oil and cook garlic and leeks until tender. Deglaze with wine, reduce until almost dry and set aside.
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2In a medium-sized rondeau, add milk and add cauliflower florets. Cook on low heat until cauliflower begins to fall apart.
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3In a blender, combine cauliflower and milk mixture, pumpkin, lemon zest and juice, the white wine-garlic mixture, and spices and blend until smooth, adding more hot milk as needed.
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4Serve hot or cold.
Serving Suggestion:
Garnish with fresh thyme, lemon zest, chopped toasted nuts, and white truffle oil.
Components