Happy Saturday! It’s a beautiful day here in Austin and we’re just about to head out the door to the GYPSY PICNIC TRAILER FOOD FESTIVAL. I’ll try to take lots of fun pictures. It’s dog friendly, so this little one gets to come along as well. What a fun family outing, eh?!
Spicy Pumpkin Cauliflower Soup:
1 can organic pumpkin puree
1 bag frozen cauliflower
1 vegetable bouillon with sea salt and herbs
1/2 cup plain kefir
1/2 cup water
curry powder (to taste)
cumin (to taste)
1/2 tsp xanthan gum
2 tsp olive or grapseed oil
Chalula sauce and tortilla strips (I used brown rice)
Add your pumpkin puree to a medium size pot. Put on medium heat. Then add in your water, kefir, and bouillon. Stir on medium until the bouillon is completely mixed in. Then steam cauliflower to almost cooked. Then add to blender or food processor with a dash of almond milk and oil. Blend until smooth. Combine your cauliflower to your pumpkin mix and ad stir until everything is blended. Once that is done, remove from heat, place your soup back into blender or food processor and add in your xanthan gum. Blend until it thickens. Then throw it back into the pot and place on medium high heat adding in the rest of your spices. Let is simmer for a couple minutes and garnish with Chalula sauce and tortilla strips. I also added some pepper jack cheese on top.
Note: If you don't like thick soup, then take out the xanthan gum.
Congrats to HEAB and her new little HEABLET that just arrived!!