This soup is a treasure trove of antioxidants, derived from the cauliflower, a cruciferous vegetable, and the pumpkin puree, rich in beta-carotene.
- 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.
Nutritional information does not include Vegetable Broth. For nutritional information on Vegetable Broth, please follow the link above.