Description
A warm and comforting soup made with roasted cauliflower and pumpkin, perfect for chilly days.
Ingredients
Scale
- 1 medium head of cauliflower, chopped
- 2 cups pumpkin puree
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped cauliflower with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the cauliflower in the oven for about 25-30 minutes until golden brown.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted cauliflower, pumpkin puree, vegetable broth, cumin, and coriander to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of coconut milk or cream before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Cauliflower, Pumpkin Soup, Cozy Soup, Vegan Soup