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Révolution Réchauffé 02: Close-up shot of Apple Pumpkin Soup with Roasted Cauliflower and Sunflower Miso Tahini Dressing. Photo by Charles Malene for MoodyEater™

Apple Pumpkin Soup with Miso Tahini Cauliflower Florets

Leftover roasted cauliflower? Transform it into cozy apple pumpkin soup! Sweet, savoury, and perfect for anytime of year. #RévolutionRéchauffé
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Snack, Starter
Cuisine Canadian, International
Servings 6
Calories 210 kcal

Ingredients
  

  • 1 apple anything but a Granny Smith
  • 3 small potatoes
  • 1 carrot
  • 1 onion
  • ½ squash or pumpkin
  • 2 tbsp oil
  • 2 tbsp Trini green seasoning recipe on Moody Eater site
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp curry powder
  • 4 cups chicken bouillon vegetable bouillon is an option. Then recipe is vegan

Instructions
 

  • Core and clean apple, potatoes, carrot, onion and squash.
  • Roast the apple and veggies on a lined baking tray, with drizzle of oil and salt until tender (about 15 mins).
    Révolution Réchauffé 02: Ingredients for Apple Pumpkin Soup. Photo by Charles Malene for MoodyEater™
  • Once everything has cooled, remove the apple's skin and chop the roasted veggies.
  • In a large pot, add oil, Trini green seasoning (see recipe on MoodyEater site), all the roasted veggies and apple. Stir until tender.
  • Add a pinch of salt, pepper, curry powder, and chicken bouillon to the sautéed veg. Let simmer for 15-20mins. Then blend until smooth and serve with your leftover roasted cauliflower with miso tahini.

Notes

Find the original Roasted Cauliflower with Miso Tahini recipe here and the Trini Green Seasoning recipe here
Keyword Apple Pumpkin Soup, Leftovers, Révolution Réchauffé, Roasted Cauliflower, Simple Soup Recipe