Sweet And Savory Pumpkin Cauliflower Soup Recipes

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

SAVORY PUMPKIN SOUP

Savory Pumpkin Soup image

This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.

Provided by Silly Putti Sis

Categories Pumpkin

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can organic pumpkin (you may also roast a pumpkin yourself)
1 tablespoon olive oil
2 garlic cloves
4 cups chicken stock or 4 cups vegetable stock
1 cup water
1/2 bunch organic kale (about 1/2 lb)
1 tablespoon curry powder
1 tablespoon cumin
5 baby portabella mushrooms, cleaned and sliced thin
1 (4 ounce) container sour cream (I use fat-free)
salt and pepper, to taste
shrimp or chicken, I added shrimp and it was very tasty

Steps:

Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
Chop the kale and add to the soup pot.
Taste for seasoning.

Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3

PUMPKIN SOUP WITH CAULIFLOWER AND KALE

Pumpkin Soup with Cauliflower and Kale image

A quick and easy fall soup of pumpkin and cauliflower that's sure to please. For extra protein, toss in tofu, black beans, lentils, turkey, or salmon.

Provided by Melanie

Categories Pumpkin Soup

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

8 cups vegetable broth
2 (15 ounce) cans pumpkin puree
1 (12 ounce) package frozen cauliflower
1 (10 ounce) package frozen kale, thawed and drained
1 teaspoon minced garlic, or more to taste
½ teaspoon ground turmeric, or to taste
1 cup milk

Steps:

Combine vegetable broth, pumpkin, cauliflower, kale, garlic, and turmeric in a large pot; bring to a boil over high heat. Reduce heat to medium-high and let simmer until vegetables are tender, about 40 minutes.
Remove from heat and blend using an immersion blender.
Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 25.3 g, Cholesterol 3.3 mg, Fat 2.3 g, Fiber 7.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 993.1 mg, Sugar 11.9 g

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