SWEET AND SAVORY PUMPKIN-CAULIFLOWER SOUP
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!
Provided by TSTANKUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
- 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.
- 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.
- Microwave on high until soup is heated through, 3 to 4 minutes.
Nutrition Facts : Calories 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, Sodium 238.1 mg, Sugar 21.5 g
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