Roasted Cauliflower and Pumpkin Cream Soup with Mustard Croutons

I think that the first iteration of this soup came about sometime after Thanksgiving when there was an extra can or two of pumpkin puree hanging out in the pantry? Maybe there was an opened can in the fridge? Anyway, I wanted a recipe that could easily absorb pumpkin puree and wasn’t too dependent on the amount the way, say, a muffin recipe might be. 

You could skip the croutons but I wouldn’t. The pumpkin is just too sweet on its own and I think that it needs something punchy and pungent to balance it out. If you wish to omit the Parmesan and make this vegan that would be just fine. I would then add a little more mustard to the croutons and/or serve the soup with Shiitake Bacon to add a savory element.

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INGREDIENTS

Soup

• 2 Tbsp olive oil 

• 1 large onion

• 2 ½ tsp salt, divided 

• 4 cloves garlic

• 2 medium cauliflower, cut into florets and divided

• 1 15oz can of pumpkin puree 

• 4 c of stock, divided

• Optional garnishes include: fresh herbs, chile oil and/or lemon zest

Croutons 

• ~2 c of bite-sized cubed sourdough bread

• 2 Tbsp grated Parmesan cheese 

• 1 ½ Tbsp olive oil

• 1 Tbsp Dijon mustard

DIRECTIONS

Soup

1. Heat the oven to 350°F (175°C).

2. Add about 4 c of the most beautiful cauliflower florets to a medium bowl along with 2 Tbsp of olive oil and ½ tsp of salt.  Mix and transfer to a parchment lined baking sheet and bake for 20-25 minutes until the cauliflower is lightly browned. Set aside. 

3. Heat a large, heavy bottomed pot over medium low flame. Add olive oil, onion and ½ tsp of salt. Stir, cover and cook for about 10 minutes until the onion has softened.

4. Add garlic and saute for about 1 minute until fragrant.

5. Add the remaining cauliflower along with 2 c of stock and ½ tsp salt. Bring to a gentle simmer and cook for about 15 minutes, until the cauliflower is tender.

6. Transfer all the contents of the pot to a high powered blender along with the pumpkin puree. Blitz until smooth, adding additional stock if needed.

7. Transfer the contents back to the soup pot and bring to a gentle simmer. Add in 75% of the roasted cauliflower, reserving the remaining 25% for garnish. 

8. To serve, ladle into bowls and garnish with roasted cauliflower, croutons, fresh herbs and a drizzle of chile oil if desired. 

Croutons

1. Heat the oven to 350°F (175°C).

2. Mix all the crouton ingredients together and transfer to a parchment lined baking sheet (consider using the same sheet that the cauliflower was roasted on). Bake for 10-12 minutes until the croutons are lightly browned and smell fragrant. 

Serves: 6-8