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Healthy, tasty and colorful, this velvety soup will conquer everybody.
Pour the extra virgin olive oil in a large pot and heat it on the stove at low heat. Add the garlic and brown it for a couple of minutes. Keep a few cubes of pumpkin and some broccoli florets (1 for each bowl) aside for garnishing. Put the rest of the pumpkin and the broccoli together with the potatoes in the pot. Increase the heat to medium and sweat the vegetables for a few minutes. Add the hot stock. Cover and cook until the vegetables are soft (around 20 minutes).
Take the pot from the stove and, using a blender, puree the soup until smooth. Season with salt and pepper.
Roast the remaining pumpkin cubes in the oven until they start to brown. Boil the remaining broccoli in salted water for 3-4 minutes, then drain.
Serve the broccoli and pumpkin soup in individual portions, garnished with 1 tablespoon of cream, 1 broccoli floret and a few cubes of pumpkin.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!