Pumpkin and Cauliflower Soup

Name: Pumpkin and Cauliflower Soup
Total time: 60 s
Yield: 16
Ingredients: 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 time
60 min
Difficulty Easy
Number of servings
16

Puréeing the pumpkin and cauliflower together with spices and aromatics creates a rich, flavorful vegetarian soup.

Ingredients

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.

Components

Libby’s 100% Pure Pumpkin (6 x 106-oz cans)