Ingredients for - Sweet and Savory Pumpkin-Cauliflower Soup
How to cook deliciously - Sweet and Savory Pumpkin-Cauliflower Soup
1. Stage
Preheat the oven to 350 degrees F (175 degrees C).
2. Stage
Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
3. Stage
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. Stage
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. Stage
Microwave on high until soup is heated through, 3 to 4 minutes.