| Prep: 15 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 322 | 25.3g | 11.9g | 16.5g |
| sugars | fibre | protein | salt |
| 8.2g | 3.4g | 9.2g | 2g |
Why I Love Danish Cauliflower Soup with Roasted Pumpkin Seeds
When I first encountered the Danish classic, Cauliflower Soup with Roasted Pumpkin Seeds, I was instantly enamored. The simplicity of ingredients coupled with the depth of flavor is truly a culinary achievement. I found myself inspired by the renowned Danish chef, Claus Meyer, who is known for his simplistic yet flavor-rich approach to traditional and modern Scandinavian dishes.
A Touch of Home
Although my culinary roots lie in the rich and vibrant fusion of Afro-Southern flavours, I’m always on the lookout for recipes from different cultures that kindle the same spark. With each spoonful of this creamy, hearty soup, I’m transported back to comforting family meals in my childhood home in Atlanta. The enveloping warmth of the soup brings to mind the comforting dishes of Southern cooking that I grew up with. I like to think of this soup as a culinary bridge – connecting the flavor profiles I’m familiar with to those of far-off places.
Simmer, Blend, Season
The process of making Cauliflower Soup with Roasted Pumpkin Seeds is very therapeutic. From gently sautéing onions and garlic to soften them, and adding the cauliflower to soak in the flavors, to simmering everything in a flavorful broth; each step is a lesson in patience and care. By the time you blend everything to a velvety smooth texture and season it to perfection, you will have created not just a soup, but a testament to care and craftsmanship in every bowl.
This Cauliflower Soup is similar to traditional Southern cream-based soups, like cream of potato or cream of mushroom. The addition of nutty roasted pumpkin seeds elevates the soup, adding a delightful crunch that balances the creaminess. It’s this dash of creativity that draws me to this recipe over and over again.
As meal suggestions, you could pair this soup with a crusty baguette for a simple yet satisfying dinner, or serve it as a warm appetizer before a main course of grilled meats or roasted vegetables. Whether you decide to stick to tradition or put your own twist on it, this Cauliflower Soup with Roasted Pumpkin Seeds will undoubtedly be a star addition to your recipe repertoire.
What You’ll Need
- 1 large cauliflower (around 2 lbs)
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 6 cups chicken or vegetable broth
- 1 and 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon white pepper
- Salt to taste
- 1/2 cup roasted pumpkin seeds for garnish
- 1/4 cup chopped fresh parsley for garnish
Method
Step One
First, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). While the oven is heating, cut the cauliflower into small florets and place them on a large baking sheet. Drizzle the cauliflower with 1 tablespoon of olive oil, season with salt and toss to coat evenly. Once the oven is ready, roast the cauliflower for about 25-30 minutes, or until they are lightly browned and tender.
Step Two
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot and sauté until the onions become translucent and the garlic is fragrant.
Step Three
Now, pour the broth into the pot with the onion and garlic. Bring the broth to a boil over high heat.
Step Four
Next, add the roasted cauliflower to the pot and reduce the heat to low. Cover and let simmer for about 15 minutes, or until the cauliflower is very tender and can be easily mashed with a fork.
Step Five
Use an immersion blender to puree the soup until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a traditional blender in small batches and puree it that way. Be sure to remove the center cap from the lid and cover the hole with a kitchen towel to allow steam to escape safely.
Step Six
After pureeing the soup, add the milk, heavy cream, ground nutmeg, white pepper, and salt. Stir to combine and let the soup simmer for another 10-15 minutes, until it thickens to your preferred consistency.
Step Seven
Finally, ladle the soup into bowls and sprinkle the roasted pumpkin seeds and fresh parsley on top for garnish. Serve hot and enjoy your Cauliflower Soup with Roasted Pumpkin Seeds!
