[Seasonal Recipes: Autumn Edition]
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped cauliflower, pumpkin puree, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cook for about 20-25 minutes or until the cauliflower is tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
- Stir in the heavy cream, ground nutmeg, salt, and pepper. Heat the soup over low heat until warmed through.
- Serve hot and garnish with a sprinkle of nutmeg or a dollop of sour cream if desired.
