Pumpkin and Cauliflower Soup

Why This Pumpkin and Cauliflower Soup is a Family Favorite

Ingredients:

• 🥣 2 cups pumpkin puree (fresh or canned)
• 🥦 1 small head of cauliflower, cut into florets
• 🥛 4 cups vegetable stock
• 🧅 1 medium onion, chopped
• 🧄 2 cloves garlic, minced
• 🌶️ 1/2 tsp smoked paprika (optional, for depth)
• 🧂 Salt and pepper to taste
• 🧈 2 tbsp olive oil

Preparation Time:

• Prep: ⏱️ 10 minutes
• Cooking: ⏱️ 25 minutes
• Total: ⏱️ 35 minutes

Instructions:

1. Roast the cauliflower (optional):
   🥦 Step 1 (Optional): Preheat the oven to 200°C (400°F). Toss cauliflower florets with 1 tbsp olive oil, salt, and paprika, then roast on a baking sheet for 15 minutes for extra flavor.
2. Sauté onion and garlic:
   🧈 Step 2: Heat the remaining olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
3. Add cauliflower and stock:
   🥦 Step 3: Add the cauliflower (roasted or raw) to the pot along with the vegetable stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the cauliflower is tender.
4. Incorporate pumpkin:
   🥣 Step 4: Add the pumpkin puree to the pot. Stir to combine and let it simmer for another 5 minutes.
5. Blend the soup:
   🥄 Step 5: Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
6. Season and finish:
   🧂 Step 6: Season with salt, pepper, and smoked paprika (if desired). Simmer for another 2 minutes to meld the flavors.
7. Serve and garnish:
   🍵 Step 7: Serve hot, garnished with a swirl of olive oil, roasted cauliflower florets, or fresh parsley.

A Nutritious and Creamy Delight!