Pumkin Cauliflower Soup
This is one of a series of recipes I’m moving over here from my pre-primal (now defunct) cooking site before the hosting runs out so they may seem a bit dated. I’ll be making adjustments or edits in order to keep the recipe primal (for instance, in this case, all I had to do was eliminate the croutons)
So, hold on to your RSS feeds; there’s some recipes a’comin!
Pumpkin Cauliflower Soup
|Obviously, the croutons will be left out for us non-bread eaters|
This is the inspiration for this recipe:
My daughter loves this book and we read it every night. The other night she asked me if we could make pumpkin soup, and since I couldn’t think of a good reason why not, I said sure. I thought for a few days about how I would make this soup and then bought the ingredients on my last shopping trip.
What you need:
1/2 tsp allspice
1/2 tsp cinnamon
1 1/2 tsp salt
1/2 stick of butter
1 cup chopped celery
1 cup diced onion
3 cups chopped cauliflower
3/4 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp herbs de province
1/2 tsp dried mustard
4 cups chicken broth or vegetable stock (5 if you like it thinner)
3 cups of whole milk (4 if you like it thinner) I think coconut milk would be great in this too.
1 large can (29 oz) of pumpkin
What you do:
1) Saute the onion, celery, and chopped cauliflower in the 1/2 stick butter until soft.
2) Add in thyme, sage, herbs de province, ground mustard and salt
3) Simmer for 10-15 minutes on LOW stirring often.
4) Add in the chicken/vegetable broth
6) Simmer for another 10 minutes.
7) Add in the canned pumpkin, all spice, and cinnamon. Simmer another 10 minutes.
8) Add in the milk and then blend using an immersion blender. (Worst case, if you don’t have one of these, you can blend the soup in batches)
9) Simmer for another 10 minutes or so to let the flavors meld.
(Sorry the pictures suck; had camera on wrong setting)