Roasted Garlic Cauliflower Pumpkin Soup
A slow roasted garlic cauliflower pumpkin soup seasoned with italian herbs and seasoned white wine vinegar for a wonderfully, autumn meal.
Servings 4 servings
Calories 108kcal
Ingredients
- 1 whole garlic bulb roasted
- 6 cups cauliflower cut into pieces
- 2 cups vegetable stock
- 1 ½ teaspoons Italian herb seasoning more to taste
- 1 teaspoons White Wine Vinegar
- 3 cups pumpkin puree homemade or canned
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Follow my directions for how to roast garlic.
- In a large pot on the stove, boil cauliflower for 12-15 minutes until soft. Drain.
- In a blender, add the vegetable stock, Italian herb seasoning, White Wine Vinegar, drained cauliflower and pumpkin puree. Blend until smooth.
- Add the roasted garlic cloves by squeezing from the bottom of the clove so the garlic goes into the blender. Blend again.
- Pour everything into a pot on the stove and simmer over low heat for about 30 minutes; stirring frequently. Add more vegetable stock if the soup becomes too thick.
- Serve with crackers, crusty bread a salad and a pinch of Italian seasonings on top.
Nutrition
Calories: 108kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 525mg | Potassium: 838mg | Fiber: 9g | Sugar: 10g | Vitamin A: 28860IU | Vitamin C: 80mg | Calcium: 93mg | Iron: 3mg