Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 70 Times
Can be made ahead of time.
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Curried Pumpkin Soup with Cauliflower
Cookbook
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
Ingredients
- 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
Directions
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.
Notes
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
Nutritional information does not include Vegetable Broth. For nutritional information on Vegetable Broth, please follow the link above.
95 kcal
4 % daily value
38 % daily value
19 % daily value
342 mg
30 mg
2 g
6 g
4 g
13 g
0 mg
310 mg
1 g
5 g
9 % daily value
