Curried Pumpkin Soup with Cauliflower
This soup is a treasure trove of antioxidants, derived from the cauliflower, a cruciferous vegetable, and the pumpkin puree, rich in beta-carotene.
NotesServing 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
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
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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.
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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.
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Working in batches, puree the onion mixture in a blender or small food processor until smooth. Return the mixture to the saucepan.
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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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2006 David Ricketts
