I stood staring at my contents of my fridge the other night when I spied a giant head of cauliflower, a bowl full of pumpkin flesh (which generally happens at the end of October), and some leftover mashed acorn squash. What immediately sprang to mind? S-O-U-P!
Gather these ingredients up:
- 1 head of cauliflower
- flesh scooped out from 1 pumpkin
- sprinkling of olive oil or safflower oil
- sea salt and pepper to taste
- 1 onion, diced
- 2-3 minced cloves of fresh garlic
- 1 cup veggie broth
- 3-4 cups water
- 2 tsp smoked paprika
- 1 tsp fresh rosemary
- 1-2 cups soy or almond milk
The key to this soup is roasting the cauliflower and pumpkin innards – after digging out the seeds of course (save those for later). Preheat your oven to 375 degrees F. After washing and cutting the cauliflower head into chunks, toss them, as well as the pumpkin flesh, with the oil, sea salt and pepper. Spread onto a baking sheet (or two) and pop in the oven for at least 40 minutes or until everything has softened and browned. Remove from the oven and set aside for a moment.
In a large pot over medium heat, add a sprinkling of oil, then the diced onion. Sauté until the onion softens, then add the garlic. Keep stirring until fragrant, then add the roasted pumpkin and cauliflower (and mashed acorn squash if you happen to have any on hand – no worries if you don’t). Stir, then add the veggie broth, then 3 cups of water. Save the last cup of water for later in case your soup is too thick and in need of some thinnin’. Stir to combine, then add the paprika (save a sprinkle for later), sea salt and pepper, and rosemary.
Pop the lid on, lower the heat, and cook for about half an hour – or until everything’s all soft and mushy. Grab your hand blender (best kitchen tool EVAH) or carefully pour your soup into your food processor (likely spilling half of it all over the counter and the floor) and blend until smooth. Stir in the milk and voilà, you’re done! Laddle into a cute little cup, add a sprinkle of smoked paprika and maybe a few roasted pumpkin seeds (toss with garlic and cajun spice for some DEEliciously different take on pumpkin seeds) and serve.