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.
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
28 g fat (15 g saturated fat)
452 mg sodium
How to Make It:
Tools: Baking sheet, large pot, peeler
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.
Peel and finely dice the carrot. Halve, peel, and dice the shallot. Thinly slice the garlic. Chop the cilantro.
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.
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.
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!