Pumpkin and cauliflower are commonly used as base vegetables for curry. Many pumpkin cauliflower soup recipes call for ground curry spice, but if you don't like curry, pumpkin and cauliflower can be substituted and taste just as good. Pumpkin is being used in the United States more and more in recipes for breads, pancakes and muffins. Its smooth texture and mild flavor when cooked creates a creamy soup that many people prefer. The soup will take about two hours to make including preparation and is a wonderful starter for dinner parties.
Sauté the onions in a large frying pan with olive oil until they are translucent. Add the chopped garlic and curry or cumin and cinnamon if you don't like curry. Stir with a wooden spoon for 2 minutes.
Add pumpkin and cauliflower to the pan and stir for another 2 minutes. Then cover with the chicken stock; add water if the stock is not enough to cover the pumpkin and cauliflower.
Mix in tomato puree and cover. Allow the mixture to simmer for 20 to 30 minutes, or when the vegetables are tender.
Pour the mixture into a mixing bowl and mix on high until it is smooth. Add in cream and salt and pepper to taste.
Put the soup into a soup pot and heat back up on low to medium. Turn down to warm until you are ready to serve.