Since cauliflower and pumpkin are harvested around the same time, there are many farmer-friendly recipes that combine these two healthy vegetables. Lucky for those who love cooking as much as growing, these two fall vegetables taste great together. Cauliflower and pumpkin soup is a common recipe with many variations. Try this one, and once you get the hang of it, feel free to add or subtract spices or ingredients to create your own concoction.
Heat the olive oil in the saucepan. Saute one finely chopped onion on medium-low heat until the onion is translucent.
Add the cumin, cinnamon, garlic, pepper, salt and garlic clove. Saute the spices for one minute to release their oils. Stir frequently.
Add the pumpkin and cauliflower. Cook for 3 to 5 minutes, stirring frequently.
Add enough stock to cover the vegetables. If your pan is too large for the 1 1/2 pints to cover the vegetables, add water. For a vegetarian soup, add vegetable stock. For a bit of protein in your soup, opt for chicken stock.
Add the tomato puree.
Cover the saucepan. Raise the heat to medium and simmer until the pumpkin and cauliflower are easy to penetrate with a fork (usually around 20 minutes).
Pour the contents of the saucepan into the blender. Remove the bay leaf. Blend until the soup has a uniform texture. For an extra-smooth texture, pass the soup through a fine-mesh sieve.