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Curried Pumpkin Soup with Cauliflower

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

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.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time35 min

Cooking Time - Text35

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursehot appetizer

Dietary Considerationlactose-free, peanut free, tree nut free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturespiced, sweet

Type of Dishhot soup

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

Instructions

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.

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.

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

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.

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