½ Butternut pumpkin
1 Head cauliflower
1L Chicken stock (reduced salt)
250ml Thickened cream
Parmesan cheese (optional)
Crusty bread to serve
Step 1: Chop pumpkin into small cubes, and remove florets from cauliflower.
Step 2: Bring chicken stock to a boil and add pumpkin and cauliflower to pot, cook for 15 mins.
Step 3: Using the back of a wooden spoon, mash pumpkin and cauliflower. Then remove pot off the heat and use a stick blender to puree the remaining chunks of pumpkin and cauliflower.
Step 4: Replace pot on the stove, and add cream to pot, stirring and allowing to cook for another 5 mins.
Step 5: Ladle out among 4 bowls, serve with a sprinkle of parmesan cheese for added flavour. Serve with crusty bread.
For your safety: When using the stick blender, make sure you don’t hover the blade at the surface of the soup as the boiling liquid will spit when you depress the trigger. Make sure the stick blender blade is submerged completely into the soup before giving it power- as you don’t want to be howling in pain like the fallen wine press lady.
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