Sweet and Savory Pumpkin-Cauliflower Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Ingredients for - Sweet and Savory Pumpkin-Cauliflower Soup

1. Sugar pumpkin, halved and seeded - 1 small
2. Cooking spray - 1 small
3. Frozen cauliflower - 2 cups
4. Skim milk - ¾ cup
5. Evaporated fat-free milk - ½ cup
6. Brown sugar - 1 teaspoon
7. Ground marjoram - ¾ teaspoon
8. Ground cinnamon - ½ teaspoon
9. Salt and ground black pepper to taste - ½ teaspoon

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.