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Pumpkin and Cauliflower Soup

  • 60 min
  • Easy
  • 16
Puréeing the pumpkin and cauliflower together with spices and aromatics creates a rich, flavorful vegetarian soup.
  • Olive oil -- 1 Tbsp
  • Garlic, minced -- 1/2 cup
  • Leeks, minced -- 1/4 cup
  • White wine -- 1/2 cup
  • Whole milk -- 2 qts
  • Cauliflower, whole head, florets only -- 2 ea
  • Libby’s 100% Pure Pumpkin -- 2 cans
  • Lemon zest -- 1 Tbsp
  • Lemon juice -- 2 Tbsp
  • Kosher salt -- 1 Tbsp
  • Nutmeg, ground -- 1/2 tsp
  • Chili powder -- 1 tsp
  • Cayenne pepper -- 1/4 tsp
  • Additional whole milk, hot -- as needed
Preparation
1
In a small sauté pan, heat oil and cook garlic and leeks until tender. Deglaze with wine, reduce until almost dry and set aside.
2
In a medium-sized rondeau, add milk and add cauliflower florets. Cook on low heat until cauliflower begins to fall apart.
3
In 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.
4
Serve hot or cold.
Serving Suggestion:

Garnish with fresh thyme, lemon zest, chopped toasted nuts, and white truffle oil.

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