Sweet and Savory Pumpkin-Cauliflower Soup recipe

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Ingredients

1 small sugar pumpkin, halved and seeded
cooking spray
2 cups frozen cauliflower
¾ cup skim milk
½ cup evaporated fat-free milk
1 teaspoon brown sugar
¾ teaspoon ground marjoram
½ teaspoon ground cinnamon
salt and ground black pepper to taste

Nutrition Info

190.6 calories
carbohydrate: 37.6 g
cholesterol: 1.8 mg
fat: 0.9 g
fiber: 5.1 g
protein: 12.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 238.1 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.

  3. Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.

  4. While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.

  5. Microwave on high until soup is heated through, 3 to 4 minutes.

Recipe Yield

2 servings

Recipe Note

This rich and flavorful pumpkin and cauliflower soup combines all the best tastes of fall--so easy to make, just use your blender! I like to serve this with a dollop of light sour cream and a sprinkling of bacon bits!

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