Sweet and Savory Pumpkin-Cauliflower Soup recipe
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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
Nutrition Info
- 190.6 caloriescarbohydrate: 37.6 gcholesterol: 1.8 mgfat: 0.9 gfiber: 5.1 gprotein: 12.6 gsaturatedFat: 0.2 gservingSize: -sodium: 238.1 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Savory Pumpkin-Cauliflower Soup
Directions
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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.