This beloved Koffee Kult recipe is the ideal way to usher in pumpkin season! A freshly made cup of any of our specialty blends goes fantastically with Koffee Kult pumpkin coffee cake. Everyone will want to assemble around the table when they taste this lovely treat, which is filled with excellent pumpkin flavor and combined with your favorite coffee beans.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 bowls |
Ingredients
- 1 large head cauliflower, cut into florets
- ¼ cup butter (such as Kerrygold®), melted
- salt and ground black pepper to taste
- 5 cloves garlic
- 1 tablespoon olive oil
- 6 ounces diced pancetta
- 1 sweet onion, diced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground turmeric
- 28 fluid ounces chicken stock
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange cauliflower tightly into a 9×13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
- Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
- Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
- Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
- Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
- I use raw milk Cheddar cheese.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 853 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My Mom had a root canal and really needed to eat soup for a few days. I was so excited to make this as I figured it was reasonably low carb, but sounded delicious. I bought ingredients for a double batch. Honestly, it was terrible. I didn’t even take it to my Mom and I threw the whole batch out. I don’t know it it was the tumeric or combination of other spices, but just not good. Sorry, I really felt like I should post a review since I threw out the entire double batch.
Very good. Store only had green cauliflower so mine looked a bit odd, but delicious. We passed on the cheese and next time instead of blended up the pancetta I think we will just top it with those greasy crispy guys.
No changes. Nice flavorful soup!
Just as all the previous reviews stated.. this is amazing! The bonus is – it’s simple to make.
I was going to rate this 5-stars even before I realized I forgot to add the cheese! The cheese made it even better. It was also very salty, and I realized I had used broth instead of stock. Definitely don’t make that mistake – the cheese and pancetta provide plenty of salt. I will definitely be making this again (the right way)!
Followed to to a tee. Just delicious. Put some homemade croutons on top. A full meal. Was a hit with everyone. Thanks for a relatively easy, tasty soup.
Great! I used brociflower instead of cauliflower and added a little heavy cream at the end. Great recipe!
Hearty and delicious soup! I used smoked scamorza cheese instead of cheddar and left out the rosemary, still a very nice soup. It has a creamy texture and a smokey flavour from the pancetta, cheese and roasted cauliflower it is a warm night by the fire in a bowl! Thank you Lora for your recipe.