Creamy Pumpkin Cauliflower Soup
Cooking with Natural Gas
Whip up this soup quickly on your stovetop for an easy weeknight meal. Pair it with a side salad and whole wheat crusty bread for a complete and filling meal!
Whether it’s melting cheese for nachos, heating the oil for crispy chicken wings, or simmering a big pot of chili, the precise control and quick response of a natural gas cooktop can get the food to the table fast and piping hot. That’s why most professional chefs choose natural gas. When it comes to baking, natural gas is also the best choice because it preheats fast and produces a moist heat that helps baked goods come out perfect.
Try this recipe at home.
- 3 cloves garlic minced
- 1 yellow onion chopped
- 1 cup carrots sliced
- 6 cups cauliflower florets
- 2 cups vegetable broth low sodium
- 30 oz pumpkin puree
- 1 tsp thyme
- 1 tsp cumin
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/4 cup plain plant-based milk
- 1/4 cup roasted pumpkin seeds or pepitas
In a 4-6 liter pot, cook minced garlic and roughly chopped yellow onion for about 5 minutes.
Add sliced carrots, cauliflower, vegetable broth, pumpkin puree and spices. Cover and simmer on medium-low heat for 30-35 minutes until vegetables are tender.
Blend soup in the pot with an immersion blender or carefully blend in a high-speed blender. If using a blender you will need to do in multiple batches, use a bowl to hold blended soup before returning to the pot.
Stir in 1/2 cup or more of plant-based milk until desired consistency is reached. Make sure your milk in unflavored/ plain. (I made mine with oatmilk for extra creaminess).
Divide soup into 4 bowls, top with pepitas/pumpkin seeds.
- Optionally add a spoonful of vegan sour cream when serving.
- May add pepper and moderate salt to taste.