Roasted Pumpkin & Cauliflower Cream Soup

….with a complex burst of flavours: the mild sweetness of pumpkin, the nutty and toasty taste from the roasting process, the silky creaminess of cauliflower, the warmth of cinnamon and nutmeg spices; all blended with refreshing hint of coconut milk and the crunch of roasted chickpea toppings.

Be prepared to see yourself making it over and over again or freezing a jumbo batch for future lazy evenings

This is the first blog post of 2019 and more than a month since the last. Reason is I have been working hard on the webshop for my Lunch Subscription service – Food2Fit Deli – which is now entering the final stage before coming to life. However, lots of new recipes have been tested and new contents planned in the mean time which I can’t wait to share with you in the coming period. Quality over speed that is ?

So to make up for my long absence, I’m sending you a late New Year toast followed by a gorgeous steamy bowl of soup that will warm you up tummy to soul on a cold winter night. This Roasted Pumpkin & Cauliflower Soup is a savoury dish with a complex burst of flavours: the mild sweetness of pumpkin, the nutty and toasty taste from the roasting process, the silky creaminess of cauliflower, the warmth of cinnamon and nutmeg spices; all blended with refreshing hint of coconut milk and the crunch of roasted chickpea toppings. Be prepared to see yourself making it over and over again or freezing a jumbo batch for future lazy evenings.

This is a simple recipe with only a few ingredients but yields wonderful results: a beautiful golden lusciousness for your eyes, a delicious satisfaction for your taste-bud, and a day’s worth of vitamins A and C, next to a doseful of potassium.

What you’ll need

To maximise the taste, do spend time roasting the pumpkin (45-60mins) instead of steaming or boiling (10-mins). The caramelisation process really works magic the on the soup’s sweetness and flavours.

After 45-min of oven time (you can do other stuff in the mean time) and about 15-min cooking, you’ll get a soup for the soul in its true sense!!!

ENJOY and until next week!!!

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Roasted Pumpkin & Cauliflower Cream Soup

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

This is a simple recipe with only a few ingredients but yields wonderful results: a beautiful golden lusciousness for your eyes, a delicious satisfaction for your taste-bud, and a day’s worth of vitamins A and C, next to a doseful of potassium. To maximise the taste, do spend time roasting the pumpkin (45-60mins) instead of steaming or boiling (10-mins). The caramelisation process really works magic the on the soup’s sweetness and flavours.

Course: Side, Soup

Keyword: Comfort Food, Pumpkin Soup, Soup, Winterfood

Servings: 5 servings

Calories: 105 kcal

Author: H.P.

Ingredients

Yields 5 servings

• 1 small to medium pumpkin 750-800gr of flesh
• 1/2 head of a large cauliflower ~450gr
• 1 medium ~100gr onion, chopped
• 3 garlic cloves minced
• 1/2 tsp ground cinnamon
• 5-6 cup of water OR 3 cup of water & 2-3 cup of coconut milk*
• 1/4 tsp ground nutmeg
• 5 gr fresh ginger OR 1/4 tsp ground ginger
• 1 tbsp ~15ml olive oil
• 1 tsp 5-6gr salt OR yeast-free vegetable stock powder
• 1/4 tsp black pepper

Garnish

• Coconut milk
• Toasted pumpkin seeds
• Optional 1/2 canned chickpea, oven-roasted

Instructions

1. Wash and cut pumpkin in half. Scoop out the seeds

2. Place the 2 halves face down on a lined baking tray

3. Roast on 200C for 45mins

4. In the meantime, wash and cut the cauliflower into florets

5. Steam for about 10-minutes. Alternatively, you can also rub them with some olive oil and roast in the oven for the last 15-18 minutes next to the pumpkin. This will create a stronger toasty flavour. Steaming, however, will ensure its neutral taste and create a creamier texture for the soup

6. Once roasting is finished, scoop out the pumpkin flesh which is now almost pureed

7. Heat oil in a pan on medium high heat

8. Sautee onion for 4-5 mins until translucent

9. Add garlic and cook for another 1 minute

10. Add cauliflower, pumpkin puree, salt, cinnamon and nutmeg

11. Add water and coconut milk and cook for about 7-8min

12. Use an immersion blender to blend until smooth OR transfer in a classic blender to blend

13. Mix in the ground pepper and simmer the soup for another 2-3 minutes

14. Serve warm with toasted pumpkin seeds, a drizzle of full-fat coconut milk, and if you like, spiced roasted chickpeas for extra crunchiness

Recipe Notes

* Use thin coconut drink from carton if you want pumpkin to be your star or go for full-fat version for a richer coconutty taste. I myself prefer the former, I find it more interesting to trace the coconut in the after-taste of each spoon.

 

Nutritional Value per serving (MyFitnessPal)

Calories: 105Cal / 439Kj ; Fat 6.gr of which Saturated 3.2gr; Sodium 185mg; Potassium 984mg ; Carb 12.5gr; Protein 2.8gr; Fibre 2.6gr ; Sugar 5.3gr ; Vit A 135% DV; Vit C 85% DV ; Calc 4% DV; Iron 6.2%