ROASTED PUMPKIN AND CAULIFLOWER SOUP RECIPE
Ingredients for 4 people:
- 1 potimarrón pumpkin
- 1 small cauliflower
- 300 ml. coconut milk
- dried aromatic herbs (sage, thyme, rosemary, oregano …)
- sea salt
- freshly ground black pepper
Cut the squash into several large pieces and remove the seeds. Remove the green leaves to the cauliflower clean and dry and cut into thick slices. Put in a bowl together with a stream of olive oil, spices and salt, and bake at 180º for one hour or until soft.
Take out the oven to a bottom casserole with coconut milk. Let it cook on a very low heat for 20-30 minutes until the milk is impregnated with the flavors of the pumpkin and cauliflower. Salt and pepper to taste.
You can add vegetable broth to lighten the soup.