Entrées Soups

Pumpkin and Cauliflower Soup

  • 1:00 TIME
  • 16 portions



Olive oil1 Tbsp
Garlic, minced1/2 cup
Leek, minced1/4 cup
White wine1/2 cup
Whole milk2 qt
Cauliflower, whole head, florets cut off2 ea
Libby's 100% Pure Pumpkin2 can
Lemon zest1 Tbsp
Lemon juice2 Tbsp
Kosher salt1 Tbsp
Nutmeg, ground1/2 tsp
Chile powder1 tsp
Cayenne pepper1/4 tsp
Whole milk, hotas needed



  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 two quarts of whole 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 and garnish with fresh thyme, lemon zest, chopped, toasted nuts and white truffle oil.