Yesterday morning I was cleaning out my refrigerator and freezer — you know, trying to get the new year off to a clean new start. I came across some homemade frozen pumpkin puree that was just taking up space in the freezer. The thought of one more pumpkin pie just did not sound appetising to me, so soup it was. I know, by now you’re probably all tired of pumpkin foods. So if you are maybe just save this recipe for next pumpkin season, but if like me you have some extra puree laying about then make this simple soup.
The flavours of this soup are very simple and there’s nothing fancy in it. It’s just a warming, tasty soup that will fill your belly and help you not waste food. If you happen to have some potatoes or carrots in your fridge that need using up then toss those into the soup too. Really, whatever you have can work. Just make sure to make it extra peppery as it combines wonderfully with the sweetness of the pumpkin. To make a full meal out of the soup you can serve it for lunch alongside side some grilled cheese sandwiches — super easy, inexpensive, yummy and very filling. Okay, check out the recipe below!
- 320 grams or 11.25 oz of cauliflower florets
- 1 large celery stalk including leaves
- ¼ of small white onion
- 2 cloves of garlic
- water for boiling
- 2 cups of pumpkin puree
- salt, to taste
- 1 teaspoon of powdered vegetable seasoning
- ground black pepper, to taste
- paprika, for sprinkling over the soup and optional
- 1 and ¾ cups of boiling broth or vegetable broth low sodium
- You'll need either homemade pumpkin puree (that you probably already have frozen) or the canned variety -- but it is important to purchase the plain pumpkin puree and not the seasoned one for pie.
- Place the cauliflower florets, celery, onion and garlic in a pot and pour in enough water to cover the vegetables. Add a pinch of salt, cover and simmer until everything is cooked through and tender. Reserve the boiling liquid and measure out 1 and ¾ cups of it to place in the blender. Next add the vegetables you boiled, the pumpkin puree and remaining seasonings. Blend until you achieve a smooth, creamy consistency. If needed add more water or vegetable broth to achieve your desired consistency. Taste and if needed add more salt and/or black pepper. Pour the blended soup back into the pot and simmer under low heat for 15 minutes. Serve each bowl with a sprinkling of paprika.
Enjoy the soup and have a very beautiful day!
A delightful soup! Very flavourful and wonderfully creamy.
Cheers,
Rosa
Thank you Rosa!
Hi Nancy
The perfect soup in my opinion. two if my favourite vegetables. Hope everything is good there in Mexico and you had a lovely New Year!
Hi Tania! Thank you, all is good here and I hope you’re doing great. Happy New Year to you too.
This delight I’ll possibly leave till our autumn months but shall certainly copy. Don’t think I have combined pumpkin and cauliflower in spite of the fact pumpkin soup is probably the most consumed one in Australia :) ! Thanks for the nudge :) !
Thank you Eha, I hope you remember it come your autumn time.