Pumpkin Cauliflower SoupCourse: Miscellaneous
3 cups cooked pumpkin
1 med-large cauliflower, cut into large florets
1 large yellow onion, chopped
4 garlic cloves, minced
1 stalk celery
1 Tbs extra virgin olive oil
4 cups vegetable broth
1/3 cup non-dairy cream
1 tsp dried sage
3 sprigs fresh thyme
Freshly ground pepper
1 cup croutons for garnish (optional)
2 tablespoons pepitas and sunflower seeds, toasted for garnish (optional)
- Preheat oven to 350F.
Season cauliflower with salt and pepper and roast on a parchment lined baking tray and roast until golden and tender (about 40 minutes), turning vegetables halfway during cooking.
- While the cauliflower roasts, sauté onion, thyme, sage, garlic, and celery in olive oil until almost translucent.
- Add vegetable stock to pan. Add cauliflower, pumpkin, salted onions and garlic and bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 20 minutes or until cauliflower is tender.
- Remove soup from heat. Add seasoning and blend soup until smooth. Stir in cream. Divide soup among serving bowls. Serve soup topped with croutons and seeds and enjoy!