Why do most pumpkin recipes only use a portion of a can of pumpkin? It’s very rare that I find recipes that call for an entire can. Drives me crazy!
On top of that, most of the recipes call for 1 cup. Which means, that the leftovers in the can are less than a cup, which typically doesn’t bode well for use in another recipe! Seriously?!?
Anyways, I had less than a cup of pumpkin left after baking (protein pumped) pumpkin bread. I tried my hand at making a soup, and Bob and I were both really impressed with the results.
Pumpkin Spice and Cauliflower Soup (2 dinner portions)
- 1 head of cauliflower, broken into florets
- 3/4 c. of pumpkin puree
- 1/2 onion, chopped
- 2 t. minced garlic
- 2 c. veggie or chicken broth
- 1/2 c. water
- 1/2 c. lentils
- 1 t. cinnamon
- 1 t. cumin
- 2 dashes of nutmeg
- 1 bay leaf
- salt and pepper, to taste
1. In a medium-sized pot, saute onion and garlic until the onion is translucent.
2. Add broth, water, lentils, and all seasonings. Bring to a boil, reduce heat, cover, and let simmer for 30 minutes.
3. Remove the bay leaf and discard. Transfer approximately half of the soup to a blender, and process until smooth. Return the blended soup to the pot and stir to combine.
4. Serve and possibly garnish with jalopenos, cheese, and /or green onions.
We loved this soup! It was not pumpkin-y in flavor, but instead, tasted of delicious warm spices. I liked leaving half of the soup un-blended for texture, but if you prefer a smooth soup you can blend it all.