SWEET AND SAVORY PUMPKIN-CAULIFLOWER SOUP

Sweet and Savory Pumpkin-Cauliflower Soup image

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

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

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