Use your blender to quickly prepare this thick and fragrant pumpkin and cauliflower soup, which combines all the greatest autumnal flavors. I enjoy topping this with a dusting of bacon bits and a dab of light sour cream!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 small sugar pumpkin, halved and seeded
- cooking spray
- 2 cups frozen cauliflower
- ¾ cup skim milk
- ½ cup evaporated fat-free milk
- 1 teaspoon brown sugar
- ¾ teaspoon ground marjoram
- ½ teaspoon ground cinnamon
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
- Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.
- While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.
- Microwave on high until soup is heated through, 3 to 4 minutes.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 0 g |
| Sodium | 238 mg |
| Sugars | 22 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |