Hello Fresh Pumpkin and Cauliflower Soup

Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro 

I received this recipe in my Hello Fresh box and finally got around to cooking it with help from my daughter last night. It was very yummy so I am sharing the recipe with you all.

Light coconut milk lends creaminess instead of heaviness to this velvety soup. A touch of coriander and nutty, roasted cauliflower lends the dish a warm, earthy note that’s perfect for this time of year!

Ingredients for 2 People 
Pumpkin 14 oz
Coconut Milk, light 1 can
Cauliflower Florets 8 oz
Carrot 6 oz
Garlic 2 cloves
Shallot 1
Cilantro ¼ oz
Coriander, ground 1 t
Vegetable Stock Concentrate 1 T
2 Oil  2 T

Make sure to wash and dry produce before prepping or cooking!

1 Boil the water & Roast the cauliflower: Preheat oven to 400 degrees. Bring a medium pot of water with a large pinch of salt to a boil. Toss the cauliflower on a baking sheet with 1 Tablespoon olive oil, salt, pepper, and half the coriander. Roast the cauliflower for 30-35 minutes, tossing halfway through cooking, until golden brown.

2 Cook the pumpkin & Prep the veggies: Add the pumpkin to the boiling water and cook 25-30 minutes, until very tender. Peel and finely dice the carrot. Halve, peel, and dice the shallot. Thinly slice the garlic. Chop the cilantro.

3 Heat another Tablespoon of oil in a large pot over medium-high heat. Add the shallot, carrot, and remaining coriander and cook, tossing, for 3-5 minutes, until softened. Add the garlic and cook an additional 1 minute, until fragrant.

4 Add the coconut milk to the pot and bring to a boil. Reduce heat to a simmer for 5 minutes.

5 Mash the pumpkin: Meanwhile, drain the pumpkin and return to the same pot. Mash with a fork or potato masher until as smooth as possible. Add the stock concentrate and 1 cup water to the pot and mash until completely smooth.

6 Finish the soup: Add the pumpkin mixture to the pot with the coconut milk and stir to combine. Bring up to a simmer, then taste and season with salt and pepper

TIP: For an ultra-silky consistency, let the soup cool down for 4-5 minutes and then blend the soup in a blender. Just make sure to hold the lid of the blender down firmly with a kitchen towel to absorb any remaining steam.

7 When the cauliflower is ready, divide the soup between bowls and place the cauliflower florets in the middle of each bowl. Garnish with the cilantro and enjoy!