Cheesy Pumpkin Cauliflower Soup
Ingredients
- 1 tablespoon canola oil
- 1 small yellow onion, diced
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1 clove garlic, minced
- 1 28- ounce canned pumpkin puree
- 1-2 cups of fresh cauliflower, cut into small florets
- 1 ¼ cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon dried thyme
- 1 ¼ cups milk – if you want, add more to achieve desired thickness
- 1 cup mild or sharp cheddar cheese, whichever you prefer
- 1 teaspoon lemon juice
Suggested toppings:
- Chopped walnuts, pumpkin or sunflower seeds, croutons or toasted fresh bread crumbs, a dollop of plain yogurt, sprinkled toasted coconut, chopped herbs such as cilantro, dill or parsley, lemon or lime zest, or grated cheese
Instructions
- Sauté onion, celery, and carrot in oil in a large pot on medium heat for 5 minutes.
- Stir in pumpkin and heat for 5 minutes.
- Add in cauliflower and chicken broth; cover. Cook until cauliflower begins to soften (about 10-15 minutes).
- Add in salt, pepper, cloves, nutmeg, thyme, milk, cheese, and lemon juice. Stir well and heat through for about 10 minutes.
- To help create a smooth texture, add about 1 cup of soup at a time, to either a food processor or blender, pureeing until smooth. Once entire soup has been pureed, return soup back pot to keep warm.
Notes
This soup will taste best if served piping hot.