Here is a soup that is made with pumpkin and cauliflower and sometimes zucchini which is a delicious appetizer. The zucchini is optional and you can add it or ignore it.
cauliflower squash soup instant pot
Creamy and warming pumpkin cauliflower soup, is ideal for cold fall evenings. this roasted pumpkin soup is appropriate for the paleo diet, the whole30 diet, the vegan diet, and the dairy-free diet due to its healthy-approved ingredients. It is the perfect weeknight meal when served with toasted bread. Pumpkin and cauliflower soup is just what you need at this time of year. This recipe is everything you might desire in a winter dinner: it is warm, creamy, easy to make, and really delicious. It is like being enveloped by a bowl full of fall leaves. Not only is it tasty, but it is also created with nutritious, entire ingredients. It is great for occasions when you need to quickly create a nutritious supper that the whole family will enjoy. This time of year, soups always seem to satisfy the appetite. Include this Whole30 Italian Wedding Soup and this delectable Butternut Squash Soup on your list of must-make soups this season. CAULIFLOWER PUMPKIN SOUP: THE REASONS YOU'LL LOVE IT I believe you will like this soup as much as I do. In addition to being revolting, it is: the very essence of preparatory simplicity Less than an hour is required to prepare this easy pumpkin and cauliflower soup. This soup is distinguished by its ultra-rich creaminess. The consistency of pureed pumpkin resembles that of whipped cream without the heaviness. In a word, yes, it is beneficial. Both pumpkin and cauliflower are high in fiber, minerals, and antioxidants and low in fat and carbs, making them incredibly healthful. The health benefits of cauliflower are elaborated over in this article. Protocol for a Healthy Lifestyle (Paleo) and the Whole30 diets are two of the most popular diets today. This Pumpkin Cauliflower Soup is not only Paleo, but it is also easy to adapt to the Whole30 diet. Vegan This vegan soup has all the autumnal tastes without the usage of animal products. The Pumpkin-Cauliflower Soup Ingredients This savory autumn soup adheres to the Whole30 diet and is made using affordable, wholesome ingredients. What You'll Require The contents of the cans are pumpkin puree or pie pumpkin. 
cauliflower squash soup recipe
Sweet onion with a syrupy flavor.
- Garlic
- Cauliflower
- Coconut oil Water or vegetable stock
- whipped coconut
- Salt
- Pepper, black
- Ginger Powder
Followers of the Whole30 diet should avoid maple syrup. Roasted Pumpkin and Cauliflower Soup Recipe The oven should be heated at 400 degrees Fahrenheit. Using a longitudinal slit, remove the pumpkin's seeds. Apply olive oil to your hands and massage the pumpkin halves together before putting them on a baking pan, cut-side down. Put the pumpkin in the oven for 30–40 minutes (depending on the size of the pumpkin), or until the flesh is readily pierced with a fork. Once it has cooled, the skin should simply peel off. Small cauliflower florets and onion slices must be sliced. Together with the garlic cloves, place them on a baking pan. Use olive oil, salt, and pepper to season the vegetables. After twenty minutes of roasting the pumpkin, place the cauliflower mixture in the oven. All the vegetables should be cooked until tender and golden brown. Blend the roasted pumpkin, cauliflower, garlic, and onion in a blender. Add vegetable stock and ginger powder to the blender as well. Then, blend the ingredients until they are silky smooth. Caution is advised, as it may grow rather heated. Finally, transfer the soup to a large saucepan and reheat it on the lowest setting on the burner. Add coconut cream and season with salt and pepper to taste. A RECIPE FOR SERVING PUMPKIN AND CAULIFLOWER SOUP AS A VEGAN DISH There is nothing more comforting in the fall than a warm cup of pumpkin cauliflower soup. And there are a few modifications that will greatly enhance the taste of this soup. 
cauliflower squash soup
It should be served with toasted sourdough bread. Add a garnish of handcrafted rustic croutons. A little amount of coconut cream poured on top may make all the difference for visual and textural reasons. Sprinkle over few pumpkin seeds for texture and nutritional benefit. Enhance the meal with a salad on the side. alterations that make the soup uniquely yours I always urge people to put their own touch on my cuisine. I feel that this is the best way to make dinner, but I acknowledge that others may have different dietary and flavor preferences. SPINACH-SQUASH PUREE FROM A CANNING When time is of the essence, pumpkin puree from a can is a suitable replacement for a fresh pie pumpkin. However, for the finest results, you should roast your own pumpkin. This increases the flavor of the soup. OR CREAM OR MILK-AND-CREAM You may substitute normal dairy cream or half-and-half for coconut cream if you choose not to use it or simply do not have any. Ingredients
- 1 small pie pumpkin
- 1/2 medium sweet onion (~ 1 cup chopped)
- 3 cloves of garlic
- 1/2 head of cauliflower (~2 ½ - 3 cups)
- 2 – 3 tbsp oil
- 2 cups vegetable stock
- 1/2 cup coconut cream
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- 2 - 3 tbsp maple syrup (omit for whole30)
Instructions
- Prepare the oven by preheating it to 400 degrees Fahrenheit.
- Using a longitudinal slit, remove the pumpkin's seeds. Apply olive oil to your hands and massage the pumpkin halves together before putting them on a baking pan, cut-side down. Put the pumpkin in the oven for 30–40 minutes (depending on the size of the pumpkin), or until the flesh is readily pierced with a fork.
- Small cauliflower florets and onion slices must be sliced. Together with the garlic cloves, place them on a baking pan. Combine the vegetables with olive oil, salt, and pepper (to taste)
- When there are 20–25 minutes left on the timer for the pumpkin, place the cauliflower mixture in the oven. All the vegetables should be cooked until tender and golden brown.
- Blend the pumpkin, cauliflower, garlic, and onion in a powerful blender. Blend together the coconut milk, ginger powder, and vegetable stock.
- In a blender, thoroughly incorporate all the ingredients.
- Before serving, the soup must be well cooked, so pour it into a large pot and reduce the heat to low. If further seasoning is necessary, add more.
