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Introduction
As the holiday season approaches, many of us find ourselves torn between indulging in festive treats and maintaining a healthy diet. This Festive Roasted Cauliflower Soup with Zesty Pumpkin Seed Pesto offers the perfect solution, marrying the warmth of traditional Christmas flavors with a modern, health-conscious twist. Roasting cauliflower, a technique that gained popularity in the early 2000s, brings out its natural sweetness and adds depth to the soup. The pumpkin seed pesto, inspired by Central American cuisine where pumpkin seeds have been a staple for centuries, adds a unique flavor profile and a boost of nutrients. This soup has become a favorite among health-conscious holiday hosts, offering a delicious way to start a Christmas meal without compromising on taste or tradition.
Ingredients
• 2 large heads cauliflower (about 4 pounds total), cut into florets
• 1/4 cup extra-virgin olive oil, divided
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup raw pumpkin seeds
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 cup water
Step 1:
Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
Step 2:
In a large pot or Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for another minute.
Step 3:
Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 4:
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a regular blender in batches.
Step 5:
Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Keep warm over low heat.
Step 6:
For the pesto, toast pumpkin seeds in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool slightly.
Step 7:
In a food processor, combine toasted pumpkin seeds, basil, Parmesan cheese, lemon juice, and water. Process until smooth, adding more water if needed for desired consistency.
Step 8:
Serve the soup hot, topped with a dollop of pumpkin seed pesto.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup up to 2 days in advance. Store in the refrigerator and reheat gently before serving. Make the pesto fresh on the day of serving for best flavor.
Q: Is this soup freezer-friendly?
A: The soup (without the cream) can be frozen for up to 3 months. Add the cream after thawing and reheating. The pesto is best made fresh.
Q: Can I use frozen cauliflower?
A: Fresh cauliflower is preferred for roasting, but in a pinch, you can use frozen. Thaw and pat dry before roasting, and expect a slightly different texture in the final soup.
• For a vegan version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.
• Choose fresh, firm cauliflower heads with tight, creamy white florets for best flavor.
• Roasting the cauliflower enhances its nutty flavor; don't skip this step for optimal taste.
• This recipe contains dairy and nuts (pumpkin seeds). It's gluten-free but always check individual ingredients for allergens.
• For a thinner soup, add more vegetable broth; for thicker, use less.
Ladle the soup into warm bowls and top each serving with a generous dollop of pumpkin seed pesto. Garnish with additional roasted pumpkin seeds if desired.
Store leftover soup and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stovetop or in the microwave before serving.
While the cauliflower is roasting, prepare the onions and garlic. Make the pesto while the soup is simmering to maximize efficiency.
- Don't overcrowd the baking sheet when roasting cauliflower to ensure even browning.
- For a smoother soup, use a high-powered blender instead of an immersion blender.
- Adjust the consistency of the soup by adding more broth for a thinner texture or simmering longer for a thicker soup.
For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese. Add roasted garlic to the soup for an extra layer of flavor.
Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Serve with crusty whole grain bread for a complete meal.
Best in fall and winter when cauliflower is in season and the weather calls for warm, comforting soups.
Contains dairy (heavy cream, Parmesan cheese) and nuts (pumpkin seeds). Gluten-free, but always check individual ingredients for allergens.
