Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro
File this under awesome: Just one cup of cooked pumpkin has only 49 calories and contains 3g of fiber. Dairy-free, this soup relies on creamy coconut milk and canned pumpkin for its rich base. It’s from our friends at Hello Fresh.
Ingredients:
1 can, 14 oz pumpkin, canned
1 can, 14 oz coconut milk, lite
8oz cauliflower florets
6 oz carrot
2 cloves garlic
2 oz shallot
¼ oz cilantro
1 teaspoon coriander, ground
1 vegetable stock concentrate
1 tablespoon oil
Per Serving:
444 calories
28 g fat (15 g saturated fat)
452 mg sodium
How to Make It:
Tools: Baking sheet, large pot, peeler
Step 1
Preheat oven to 400 degrees. Toss the cauliflower on a baking sheet with 1 tablespoon olive oil, salt, pepper, and half the coriander. Roast the cauliflower for 30-35 minutes, tossing halfway through cooking, until golden brown.
Step 2
Peel and finely dice the carrot. Halve, peel, and dice the shallot. Thinly slice the garlic. Chop the cilantro.
Step 3
Heat another drizzle of oil in a large pot over medium-high heat. Add the shallot, carrot, and remaining coriander and cook, tossing, for 3-5 minutes, until softened. Add the garlic and cook an additional 1 minute, until fragrant.
Step 4
Add the coconut milk to the pot and bring to a boil. Reduce heat to a simmer for 5 minutes, then stir in the pumpkin puree, stock concentrate, and 1 cup water. Return to a simmer, taste, and season with salt and pepper.
Step 5
When the cauliflower is ready, divide the soup between bowls and place the cauliflower florets in the middle of each bowl. Garnish with the pepitas and cilantro and enjoy!
