Cauliflower and Pumpkin Soup

• Vegetarian

• Produce

  • 320 g Cauliflower florets
  • 1 Celery stalk including, large leaves
  • 2 cloves Garlic
  • 2 cups Pumpkin puree
  • 1/4 White onion, small

• Canned Goods

  • 1 3/4 cups Broth or vegetable broth, low sodium

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Paprika
  • 1 Salt
  • 1 tsp Vegetable seasoning, powdered

• Liquids

  • 1 Water

Found on spiciefoodie.com

Description

Ingredients

• 320 grams or 11.25 oz of cauliflower florets
• 1 large celery stalk including leaves
• ¼ of small white onion
• 2 cloves of garlic
• water for boiling
• 2 cups of pumpkin puree
• salt, to taste
• 1 teaspoon of powdered vegetable seasoning
• ground black pepper, to taste
• paprika, for sprinkling over the soup and optional
• 1 and ¾ cups of boiling broth or vegetable broth low sodium

Directions

• Youll need either homemade pumpkin puree (that you probably already have frozen) or the canned variety -- but it is important to purchase the plain pumpkin puree and not the seasoned one for pie.
• Place the cauliflower florets, celery, onion and garlic in a pot and pour in enough water to cover the vegetables. Add a pinch of salt, cover and simmer until everything is cooked through and tender. Reserve the boiling liquid and measure out 1 and ¾ cups of it to place in the blender. Next add the vegetables you boiled, the pumpkin puree and remaining seasonings. Blend until you achieve a smooth, creamy consistency. If needed add more water or vegetable broth to achieve your desired consistency. Taste and if needed add more salt and/or black pepper. Pour the blended soup back into the pot and simmer under low heat for 15 minutes. Serve each bowl with a sprinkling of paprika.