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Pumpkin Cauliflower and Cabbage Soup Recipe


2 tablespoons butter

1 tablespoon cornstarch

1/2 teaspoon salt

1 cup canned whole cranberries, drained

1 cup sliced carrots

1 cup chopped celery

1/2 cup chopped onion

3/4 pound pumpkin

2 cups cabbage, torn

1 cup water


In a medium saucepan, melt the butter or margarine, stirring constantly. Pour into a large pot and add cranberries, carrots, celery and onions; simmer for 10 minutes.

Stir in pumpkin, then bring to a boil. Reduce heat to low; add water. Cover, reduce heat to medium, and simmer for 1 hour. Season with salt and pepper.


Milissi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! Since I used a gluten free demesne such as that found here http://www.glutenfreedigest.com/ I did equal parts white and red, and upped the brown sugar to 3 Tablespoons. I also omitted the cinnamon, nutmeg, and cloves. I would recommend checking it after 24 hours as the edges got pretty brown on mine. Some people got away with it, but I wouldn't change a thing! It was a little overdone, but I would have let it rise a little longer to let the flavorsmooth together.