Serves: 6-8 | Preparation Time: 40 min
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 teaspoons of ground cumin
- 1 teaspoon of ground cinnamon
- 1 clove of garlic, peeled
- 1 bay leaf
- 450g of pumpkin, peeled and chopped, approximately
- 450g of cauliflower florets, trimmed, approximately
- 800 mls of chicken or vegetable stock, preferably homemade
- ¼ cup of tomato purée
- salt and pepper to taste
- a little cream to finish, optional
- 4-6 slices of cauliflower, extra
- olive oil
- Murray river pink salt
In a large saucepan sweat the onion in a little olive oil until translucent and soft.
Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.
Add the pumpkin and cauliflower and sweat for another minute or two.
Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.
Meanwhile in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on adsorbent paper towels and keep aside in a warm place.
Remove the bay leaf and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire, this helps to remove any stray coarse vegetable fibres.
Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.
Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of murray river pink salt.