If you are looking for a spectacular opening course for your next big holiday meal, you have come to the right place. Two soups swirled together with a crunchy sprinkle on top will have your guests Ooohing and Aaahing from the beginning of the meal.
Pumpkin Ginger soup is bright and tasty all by itself, but then you combine it with Garlic Cauliflower soup and Wow! I predict you will have a memorable dish that will be one of your favorite food memories.
This soup duo was inspired by the Turquoise Room at our favorite inn of all time – La Posada Inn in Winslow, Arizona. It is well worth the trip if you are within a 100-mile radius of Winslow to dine at this unique old world southwest restaurant. Their soup is a Cream Corn and Bean Duo soup that has just a hint of heat – served side by side in a bowl of hot, steamy deliciousness. This Inn is a magical place – it is the very last of the Harvey resorts that were built in the 1920’s along Route 66. It is truly remarkable – old thick adobe walls and high ceilings – Territorial style architecture. You feel as though you have been transported in time when you step into this southwest sanctuary. And NO, I am not being compensated in any way – I just adore this place and hope that swarms of people stay there so that it will thrive and I will always have it as a retreat.\
Anyway, pumpkin ginger soup is fabulous all by itself, but when you add the cauliflower soup, it becomes a yin and yang kind of otherworldly soup. Add a touch of crunch – I used pepitas and pomegranate seeds – but you could use croutons whatever crunch you like.
Both soups are easy to make and can be made a few days ahead of your feast and then reheated and swirled together in serving bowls.
A new Thanksgiving tradition has been born at the Kelly house!
- For Pumpkin Ginger Soup:
- 1 medium yellow onion, diced
- 1 tablespoon vegetable oil
- 1 can (15 ounces) coconut milk
- 2 cups vegetable broth
- 2 cups mashed cooked pumpkin
- 1 tablespoon fresh grated ginger
- ½ teaspoon ground cardamom
- 1 teaspoon cayenne pepper sauce
- Salt and Pepper, to taste
- For cauliflower Soup:
- 1 large head of cauliflower
- 3 cloves garlic
- 2 tablespoons cream
- 3 tablespoons Parmesan cheese
- 3 tablespoons goat cheese