Pumpkin & Cauliflower Soup

Name: Pumpkin & Cauliflower Soup
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1/4 Kent Pumpkin *600g to 800g, today it weighed 720g; 1 clove Garlic *chopped; 1/2 Cauliflower *about 500g; 1 Onion; 4 cups Vegetable Stock OR Chicken Stock; Salt & Pepper; Cream to serve; Thyme to serve *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

When I cook ‘Pumpkin Soup’, I usually cook Pumpkin with Onion and Potato. Today I cooked with Onion and Cauliflower, expecting less starchy & lighter texture. The texture of this soup was still thick and creamy, but I liked the flavour very much. I usually don’t add Garlic to Pumpkin Soup, but I added 1 clove to this one. I believe it made a difference. This would be my favourite Pumpkin Soup from now on.

Hiroko Liston @hirokoliston

Saved

Ingredients

20 minutes

4 Servings

1/4Kent Pumpkin *600g to 800g, today it weighed 720g
1 cloveGarlic *chopped
1/2Cauliflower *about 500g
1Onion
4 cupsVegetable Stock OR Chicken Stock
Salt & Pepper
Cream to serve
Thyme to serve *optional

Saved

Steps

20 minutes

1

Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Prepare Onions and Cauliflower into chunky pieces, too. *Note: Never cut Vegetables into small pieces. Chunky pieces take longer time to get cooked, so that more sweetness come out from the Vegetables.
2

Place all Vegetables in a large sauce pan or pot, add Stock, bring to the boil over medium heat, then reduce heat to low, cover with a lid, and cook until the Vegetables are soft. Set aside and cool slightly.
3

Using a stick blender, blend it smooth. If the soup is too thick, add some water to thin it. Season with Salt & Pepper.
4

Drizzle with Cream, add some Thyme and Pepper if you like, and enjoy with nice crusty bread.