This Hokkaido pumpkin cauliflower soup is perfect because of its velvety texture and rich nutty flavor. It’s a light, simple meal, ideal for warming yourself on cold winter days and best served with crusty bread.
This soup is time and budget-friendly, easy-to-make, nutritious, and sure to satisfy the whole family!
Jump to Recipe
THE BEST THINGS IN LIFE ARE SIMPLE, RIGHT?
Well, my friend, I can tell you that this Hokkaido and Cauliflower soup is yet another example of glorious simplicity in life.
It’s cooked in 20 minutes, calls for just a few ingredients, and it’s a comforting meal with heavenly full-bodied flavor. Each sip gives you a satisfying combination of nutty, sweet and creamy soup. You can make it truly appealing by decorating it, right before serving. Continue reading to uncover my idea for soup decor idea!
Don’t you just love when some things in your days just work without any complications, big effort or supervision? Yep, this soup got your back.
HEALTHY VEGGIE SOUP FOR COLD DAYS
I’m a soup lover trough all year round, but the coolness of dark fall or winter days makes me crave creamy vegetable soups even more.
On cold winter days, there’s nothing better than warming up with a bowl of smooth hokkaido based soup with cauliflower addition, topped with roasted pumpkin seeds and a spoon of silky sour cream. And since I am a romantic soul, I like to ‘sparkle up’ my soup with colorful edible flowers.
HOKKAIDO PUMPKIN CAULIFLOWER SOUP INGREDIENTS
Hokkaido and cauliflower – you’ll need one piece of each. These two are such an amazing versatile veggies. I suggest you buy a medium size at the store or farmers’ market. If you’ll buy too much of it, you can chop the leftovers and freeze it in airtight zip-lock bags for up to 3 months. Hokkaido pumpkin with the nutty flavor and cauliflower with gentle taste and silky texture are just made for each other.
Good quality extra virgin olive oil – you’ll need just 2 tablespoons of olive oil to highlight the flavor of vegetables and add some richness to the soup. Even though you’ll need just a small amount, I want to remind you that the quality of olive oil will directly impact the flavor of your entire soup. Make sure you use the best one you can get.
Yellow onion – this veggie is a powerful component in building the depth of flavors in many dishes and this squash soup is no exception.
BEST QUALITY STORE BOUGHT VEGETABLE BROTH TABLETS
The tasty and flavorsome veggie broth is a base if this pumpkin-cauliflower soup. This soup recipe is quick and simple, so I used vegetable broth tablets, which are truly my favorite time saver. I prefer using Knorr vegetable broth tablets with zero salt content since I like to have control of my own hands when it comes to seasoning my dishes. Their tablets are my go-to choice for their premium quality.
Smoked salt and black pepper – I used smoked sea salt from Maldon, which is lightly smoked with oak wood, to add a unique, rich and refined flavor and freshly cracked ground pepper. You can use any herbal salt with a mild taste, so it doesn’t alter the soup flavor too much.
WHAT TO SERVE WITH HOKKAIDO PUMPKIN CAULIFLOWER SOUP
You can enjoy this soup as a starter at the beginning of a bigger meal or as a main dish.
If you’re having a big bowl of this hot pumpkin cauliflower soup as a center of a meal, I suggest you serve it with a piece of fresh crusty bread or some chunky bread sticks.
I am sure you would love eating this creamy soup with rustic Oregano Bread Sticks these cute autumnal Bavarian Pretzel Buns.
HOW TO STORE SOUP LEFTOVERS
Store the soup in the fridge for up to 3 days, or freeze it in an airtight container for up to 2 months.
Hokkaido Pumpkin Cauliflower Soup
Equipment
- 1 stick blender
Ingredients
- 1 pcs Hokkaido pumpkin medium size
- 1 pcs Cauliflower medium size
- 1 pcs onion medium size
- 2 tbsp Olive oil extra virgin
- 1 pcs vegetable broth tablet Knorr Zero Salt
- 700 ml water
- 1 pinch Smoked sea salt Maldon
- 1 pinch Black pepper
- 1 tbsp Light sour cream per serving
- 1/2 tbsp Pumpkin seeds
- Non toxic flowers decoration
Instructions
- Cut the skin off the pumpkin and scrape seeds out and cut into smaller chunks.
- Wash cauliflower and cut it into smaller chunks.
- Peel onion and cut into smaller pieces.
- Place the olive oil, onion, Hokkaido pumpkin, cauliflower, vegetable broth tablet and water in a pot and bring to a boil. Then cook for about 15-20 minutes until pumpkin is tender (you can check with a fork if it's tender).
- Use a stick blender and mix and mix to a smooth texture. Add a bit more water to achieve the thickness you like.
- Serve with a spoon of a light sour cream, pumpkin seeds and decorative flowers.
