Sweet and Savory Pumpkin-Cauliflower Soup

This rich and flavorful pumpkin and cauliflower soup combines all the best tastes of fall--so easy to make, just use your blender! I like to serve this with a dollop of light sour cream and a sprinkling of bacon bits!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 191 Calories

Ingredients

• ½ teaspoon ground cinnamon
• salt and ground black pepper to taste
• ¾ cup skim milk
• 1 teaspoon brown sugar
• cooking spray
• ½ cup evaporated fat-free milk
• 1 small sugar pumpkin, halved and seeded
• 2 cups frozen cauliflower
• ¾ teaspoon ground marjoram

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.

Step 3

Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.

Step 4

While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.

Step 5

Microwave on high until soup is heated through, 3 to 4 minutes.