Roasted Cauliflower Pumpkin Soup Recipe
I hope it's not going to be too cold next Thursday for our family gathering. But I'm keeping this soup recipe as a “maybe” in case the temperature drops too much and we crave something soothing and warm.
To ensure the soup keeps up the Thanksgiving theme, I used a combination of fall-friendly veggies like pumpkin and roasted cauliflower. I also added duck prosciutto for texture and thyme-infused whipped cream for extra creaminess.
Yields: 6 servings1 small pumpkin, peeled, seeded and diced
1 head cauliflower
2 cloves garlic, finely minced
¼ cup olive oil
2 tablespoons freshly grated ginger
1 yellow onion
4 sprigs fresh thyme
6 cups chicken broth
4 slices duck prosciutto, diced
¼ teaspoon turmeric, freshly grated
2 teaspoons kosher salt, as needed
½ teaspoon black pepper, freshly ground
1 cup heavy cream
Roasting the cauliflower:
Preheat oven to 425°F.
Remove the stem and cut the cauliflower into small florets. In a large baking pan toss cauliflower, garlic and turmeric with 2 tablespoons oil to coat and roast in the oven for 30 minutes until golden. Reserve a few florets for garnish.
For the thyme-infused cream:
Place 2 sprigs thyme and ½ cup cream in a small saucepan. Heat the cream and turn off the heat before it reaches the boiling point. Let stand for about 30 minutes. Refrigerate for at least 30 minutes. Strain through a fine sieve mesh strainer.
In a pot, heat the oil. Add the duck prosciutto and cook until slightly crispy. Transfer to a plate. Coarsely chop and set aside.
In the same pot, add the onions and 2 sprigs thyme and cook for about 5-8 minutes until slightly golden. Place the pumpkin and cauliflower in the pot and cover with the broth. Bring to a full boil, then lower the heat to medium-high. Cook for 30-40 minutes until tender. Season with salt and pepper. Check the doneness of the pumpkin. Remove and discard the thyme. Let cool a little and transfer to a blender. Add more water for a smoother flow (I added 2 cups). Blend until smooth.
Return soup to pot and stir in ½ cup cream. Add more water to thin it further if necessary (I didn't). Adjust seasoning. Heat soup over moderate heat until just heated through.
Once it's combined, place pieces of duck prosciutto and reserved cauliflower into individual bowls in which you ladle the soup.
Whip the strained, cool cream until it forms soft peaks.
Decorate with clouds of whipped cream and serve warm with toasted garlic bread.
You can add water, depending on how thick / thin you want the soup.
You could also replace the pumpkin with butternut squash.Published By: on November 19, 2013.