Pumpkin & Cauliflower Soup
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 2 cups pumpkin chopped
- 2 cups cauliflower chopped
- 1 onion chopped
- 2 cloves garlic finely diced
- 4 cups chicken stock
- 1/2 tsp nutmeg
- salt & pepper to taste
To Serve
- 1 tbsp oil
- 2 florets cauliflower sliced
- 2 tbsp pine nuts
- cream optional
- green onions sliced, optional
Instructions
- In a large saucepan on medium heat, add oil and butter and allow to melt before adding pumpkin, cauliflower and onion. Sauté for 5-10 mins or until pumpkin starts to caramelise.
- Add chicken stock and bring to a gentle simmer. Cook, stirring occasionally, until pumpkin is completely cooked through and soft.
- Using a stick blender, blend the soup thoroughly, until velvety smooth. Add nutmeg and season to taste with salt and pepper. Stir to combine and cover with lid. Set aside.
- In a medium frying pan on medium heat, add oil and sliced cauliflower. Cook until cauliflower is golden brown and tender. Remove from pan and add pine nuts. Cook for 1-2 mins or until golden. Remove and set aside.
- To serve, ladle soup into serving bowls and top with cauliflower slices, pine nuts, cream and green onions. Serve immediately.