…proper soupy soup. Cauliflower and pumpkin soup, that is.
Yes, continuing on my pumpkin cauliflower craze. I suppose if you dislike the combo there’s always omitting the cauliflower and just making a savoury pumpkin soup.
Cauliflower and pumpkin soup
makes a 6″ saucepan full to serve two (with bread) for lunch
1 c cauliflower florets, half-walnut sized, leaves and stalks included (remove fibrous bits)
1 c peeled roughly cubed pumpkin (1 and 2cm cubes)
1 small onion, chopped
4 cloves garlic, crushed and chopped
1 1/2 c – 2 c vegetable stock
1 Tbs (approx) butter
1/2 tsp ground cumin
1 tsp mixed herb
salt and pepper
Melt butter in small saucepan on medium heat and throw in onions. Cook until onions are translucent, then add pumpkin. Mix to combine, cover, and let cook for two minutes, then uncover, mix, cover and let cook for another two minutes. Add cauliflower, herbs, cumin, and garlic, and repeat cover/cook.
Add vegetable stock (enough to immerse almost all veges except 1-2cm of vegetable poking out of the water, and bring soup to a simmer. Taste, and add salt if desired. Lower heat to the lowest setting and let barely simmer for about an hour until vegetables are all soft enough to your liking. Do not cover, but mix every now and then. Season with pepper when serving, and definitely serve this with some bread! Nom.