Entrées Soups

Pumpkin and Cauliflower Soup

Puréeing the pumpkin and cauliflower together with spices and aromatics creates a rich, flavorful vegetarian soup.
  • 1:00 TIME
  • 16 Portions




Olive oil1 Tbsp
Garlic, minced1/2 cup
Leeks, minced1/4 cup
White wine1/2 cup
Whole milk2 qts
Cauliflower, whole head, florets only2 ea
Libby’s 100% Pure Pumpkin2 cans
Lemon zest1 Tbsp
Lemon juice2 Tbsp
Kosher salt1 Tbsp
Nutmeg, ground1/2 tsp
Chili powder1 tsp
Cayenne pepper1/4 tsp
Additional 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 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.