Ingredients
Scale
- 1 medium head of cauliflower, cut into small florets
- 1 can (15 oz) organic pumpkin puree (unsweetened)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup plain non-fat Greek yogurt (or silken tofu for a vegan option)
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional: Toasted pumpkin seeds and fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the cauliflower florets, pumpkin puree, cumin, smoked paprika, and nutmeg to the pot. Pour in the vegetable broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the cauliflower is fork-tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup to a standard blender in batches. Once smooth, stir in the Greek yogurt and nutritional yeast. Season with salt and pepper to taste.
- Ladle the warm soup into bowls. Top each serving with a sprinkle of toasted pumpkin seeds for crunch and a few leaves of fresh parsley for a pop of color. Serve immediately with a side of whole-grain crusty bread if desired.
- Cook Time: 35 minutes