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Curried Pumpkin Soup with Cauliflower Recipe-3495

Photo by: Joseph De Leo
Comments: 0


This soup is a treasure trove of antioxidants, derived from the cauliflower, a cruciferous vegetable, and the pumpkin puree, rich in beta-carotene.

Yield: Makes 6 servings
Prep time: 10 Minutes
Cooking time: 35 Minutes


  • 2 tablespoons olive oil
  • 2 cups coarsely chopped, trimmed cauliflower
  • 1 sweet onion such as Vidalia, coarsely chopped
  • 1 tablespoon curry powder
  • 4 cups vegetable broth, homemade or store-bought
  • 1 can (16 ounces) solid-pack pumpkin puree (not pie filling)
  • ¾ teaspoon salt



1. In a large nonstick saucepan, heat oil over medium heat. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5 minutes. Remove cauliflower to a bowl.

2. Add onion and curry powder to the saucepan and cook, stirring occasionally, until onion is softened, about 5 minutes. Add 2 cups of the broth and bring to a boil. Lower heat, cover, and simmer for 15 minutes. Let cool slightly.

3. Working in batches, puree the onion mixture in a blender or small food processor until smooth. Return the mixture to the saucepan.

4. Stir in the remaining 2 cups broth, pumpkin, salt, and cauliflower. Bring to a boil. Then lower heat, cover, and simmer until cauliflower is tender, about 10 minutes.


Serving Suggestions: For a garnish, spoon plain soy yogurt on top and dollop with a little chutney.

Make-Ahead Tip: Soup can be refrigerated for up to three days.

© 2006 David Ricketts

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Vegetable Broth. For nutritional information on Vegetable Broth, please follow the link above.

95kcal (5%)
44mg (4%)
23mg (38%)
581mcg RAE (19%)
0mg (0%)
310mg (13%)
1g (4%)
5g (8%)
2mg (9%)

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