Cozy Up with Creamy Cauliflower & Pumpkin Soup
Simple, satisfying, and perfect for your kitchen reset
Resetting in the Kitchen
Resetting in the kitchen, for me, means focusing on recipes that are simple to prepare, vegetable-forward, savory, and satisfying without being overly dense. And, of course, always delicious.
This week we are continuing our theme of RESET with Roasted Cauliflower and Pumpkin Cream Soup with Mustard Croutons. I think that the first iteration of this soup came about sometime after Thanksgiving when there was an extra can or two of pumpkin puree hanging out in the pantry? Maybe there was an opened can in the fridge? Anyway, I wanted a recipe that could easily absorb pumpkin puree and wasn’t too dependent on the amount the way, say, a muffin recipe might be.
Don’t let the title fool you… there isn’t any cream in this soup. The creaminess comes from the puree, of course, but also the blitzed onions and cauliflower. No added flour, either! The best part is probably the croutons, to be honest. They are punchy, crunchy and I usually eat a handful before they ever make their way to the soup. It’s research, right?
Miso, Miso, Miso
I was on the phone with my friend Eleana of Shared Cultures this week talking about our future joint class this summer (June 5th! Save the date!). At the moment they’re settling into a big, beautiful new production space in San Francisco. Very exciting! Normally, they’d have a clear production schedule by now, but the move delayed their annual planning retreat. Eleana mentioned feeling untethered without it—something I could relate to, as I haven’t mapped out my own year yet either. Can you relate? I need to schedule my own retreat, it seems.
Is Kitchen Confidence a 2025 Goal?
Today I'll be teaching a class at a private home on miso and koji. I LOVE teaching private classes and I LOVE sharing ways to better use the magic wand that is miso. We’ll be doing some tastings (including some of my own misos and shio koji. That’s a surprise… shhh don’t tell!) to really get to know and better understand these umami heroes. There are plenty of people who know that say, white miso is milder than red miso but that’s about it. Tonight’s participants will get a newer, richer understanding when we taste the misos side by side as I explain the miso making process. Plus we are going to make a banging menu.
Whether you’re looking to overhaul your pantry (let’s finally toss those outdated oils!), choose the right equipment (what bread knife does a chef recommend for her mom?), or master a specific recipe or technique, I’d love to help you get there.
Is kitchen confidence part of your 2025 RESET? From one-on-one sessions to small group classes, we can create a customized experience tailored to your culinary interests. Want to tackle sauerkraut, perfect your sauces, or finally learn how to cut an onion the way Martha Stewart does? I’m here to guide you every step of the way.
Let’s connect! Reach out for a complimentary call, and we’ll design something fun, personalized, and perfect for your needs.
Recipe Spotlight: Roasted Cauliflower and Pumpkin Cream Soup with Mustard Croutons.
Make It Vegan: Doing Veganuary? Feel free to omit the Parmesan, but try adding 1–2 extra tsp of Dijon mustard to the croutons for an added kick. Or consider serving the soup with Shiitake Bacon for an umami boost.
Bulk It Up: Want to make the soup heartier? Add cooked lentils, white beans, or chickpeas to the soup after blending. They’ll add protein, texture, and make it a more filling meal.
Go Gluten-Free: For gluten-free croutons, use your favorite gluten-free bread or swap them entirely for crispy roasted chickpeas.
Pepper Power: If you like a bit of heat, stir in a pinch of cayenne, smoked paprika, or harissa paste when blending the soup. Or do what I normally do and add a bit of chili crisp.
Try a Flavor Boost: Roast the cauliflower with garlic cloves or a few tsp of curry powder to add layers of flavor to the soup. For a brighter finish, squeeze a lemon or lime over the soup and/or some sliced scallions.
Make It Meal Prep-Friendly: Double the recipe and freeze individual portions of the soup for easy lunches or dinners. Croutons can be made ahead and stored in an airtight container at room temperature for up to 3 days.
XO,
Marie
P.S. Don’t forget to let me know what you think of the soup! I love your feedback and photos.
P.P.S. Want to make 2025 the year of healthy food that doesn’t taste healthy? Reach out for a free call and let’s make it happen!
Roasted Cauliflower and Pumpkin Cream Soup with Mustard Croutons
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