Roasted Pumpkin and Cauliflower Soup

Since this is a blog about all things to do with food I thought it’s time to share a recipe about some of the foods I enjoy. I love cooking, experimenting with recipes and preparing yummy foods. I am grateful to my Father for instilling in me a great respect for food and cooking with fresh, real ingredients. I did not grow up eating meals such as curries or pasta sauces full of artificial ingredients bought from the supermarket out of jars or tins.  

Everything was made from scratch with love and fresh ingredients. The way it should be. I also thought it was time to put my digital SLR camera to use which I bought about 18 months ago and have taken very few photos with!

So here are the details of the recipe:

Ingredients

  • 1 cauliflower, chopped
  • ½ pumpkin
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 teaspoon Himalayan salt
  • I teaspoon nutmeg
  • 1 tablespoon coconut oil
  • 4 cups filtered water
  • Stock cube, optional

 Method

  1. Roast the pumpkin in an oven at 180 degrees for approximately 40 minutes. I stick the whole pumpkin in without chopping it up.
  2. Fry onion and garlic in coconut oil until soft. Add cauliflower, Himalayan salt, nutmeg, water and stock cube (optional).
  3. Bring to the boil and boil for approximately 10 minutes or until the cauliflower is soft.
  4. Take off the heat.
  5. Once pumpkin is roasted, add to the soup mixture and blend.

 Serving suggestions

Tastes good with some coriander on top!

About Suzanne

has written 37 post in this blog.

Suzanne is the owner of Food, Mood and Attitude. Suzanne is passionate about sharing healthy messages about how we relate to food and our bodies. Life is too short too worry about big bums and diets that don't work.

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Suzanne

Suzanne is the owner of Food, Mood and Attitude. Suzanne is passionate about sharing healthy messages about how we relate to food and our bodies. Life is too short too worry about big bums and diets that don't work.

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