roasted pumpkin, garlic & cauliflower soup

The weather has been overcast, one day it rained. Kinda gloomy.

I'm getting over my cold while Satoshi seems to have caught one.

Soup weather.

The recipe comes from here, but instead of onion, I subbed cauliflower.

I also increased the amount of water and consomme cube to twice the amount.

After roasting some pumpkin and cauliflower, I measured 3 cups of water and used some to whiz the veggies as smooth as my teeny food processor can handle. (I'm still working on getting an immersion blender.)

Then I whizzed some roasted garlic I had in the freezer.

I added two consomme cubes and the leftover of the pre-measured 3 cups water.

Heated it and added some salt and pepper.

Dinner.

Served with some rosemary toasts, this was simple, delicious and hit the spot.

I'm also sending this to Deb, for her Souper Sundays, to see an array of soups (sandwiches and salads too), check out her blog on Sundays for the round-up.

Here are some of my previous entries:
Veggie Miso Soup
Kim Chee Chige
Gazpacho
Chinese Chicken Salad
Chili Soup
Beef and Dark Beer Chili
Tomato Miso Soup
Beef Barley