Great for cold winter days, either choice will make a great lunch. My hubby preferred the Creamy Sage and I preferred the Curry. Healthy, full of fiber and just plain good!

Pumpkin & Cauliflower Base
2 cans canned pumpkin
1 head cauliflower
1 onion diced
2 cups chicken or vegetable stock
salt & pepper

Bring the head of cauliflower, diced onion, vegetable stock and salt & pepper to a simmer in a pot and cook until the vegetables are fork tender. Remove from the heat and blend until smooth. Add the pumpkin and blend again until everything is incorporated. Set aside.

Creamy Sage Pumpkin & Cauliflower Soup
1/2 the Pumpkin & Cauliflower mixture
1 cup half & half
1/2 cup whipped cream cheese
1 tsp sage
salt & pepper to taste
1 Tbs butter

In a sauce pot bring all the ingredients together  to a simmer. Finish with a tablespoon of butter and serve.

Curry Pumpkin & Cauliflower Soup
1/2 the Pumpkin & Cauliflower mixture
1 cup unsweetened coconut milk
2 tsp curry powder
salt & pepper to taste

In a sauce pot bring all the ingredients together to a simmer. Spoon up when ready… Delicious!

Enjoy!

Heidi

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