By Genevieve
For Day 2 of Thanksgiving Week, I decided to post a recipe for the perfect comforting soup to add to your Thanksgiving meal. I realize that soup isn't traditionally served at Thanksgiving, but I think it makes a great addition to a vegetarian meal, for those who won't be eating turkey or ham.
Besides, this curried pumpkin cauliflower soup is so good that all of your guests will be happy to eat it! They will also be surprised at how healthy it is when you tell them that this super creamy and delicious soup has no cream or other dairy products in it!
I found the recipe on Cookstr, and made a few changes to improve the taste and texture. I decided to puree half of the cauliflower and leave the rest as whole pieces. This technique made the soup nice and creamy, and the pieces of toasted cauliflower that were mixed in throughout the soup made it extra special!
Besides the interesting mix of textures, I also loved the flavours in this soup - the cauliflower mixed with onion, garlic and curry powder would have tasted great on its own, but combining all of these ingredients with pumpkin puree gave the soup an even richer, smoother taste.
This was submitted to Souper Sundays, hosted by Deb at Kahakai Kitchen.
Curried Pumpkin Cauliflower Soup
Adapted from Cookstr, originally from Eat to Beat Prostate Cancer Cookbook
Ingredients:
- 2 tbsp olive oil
- One head of cauliflower, trimmed and chopped
- 1 yellow onion, peeled and chopped
- 2 cloves of garlic, peeled and minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 16 oz pumpkin puree (I used canned pumpkin)
- 3/4 tsp salt
- Ground pepper
Instructions:
Heat the olive oil in a large saucepan on medium heat. Add the chopped cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is lightly browned. Remove cauliflower from the pot and set aside in a bowl.
Add the onion, garlic and curry powder to the pot and stir around. Cook for about 5 minutes, stirring occasionally, until onion has softened.
Add 2 cups of the vegetable broth and about half of the cauliflower to the pot (try to choose the larger pieces of cauliflower to add to the pot, leaving the smaller pieces aside for now). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
Transfer the mixture to a blender and puree in batches. Return the mixture to the saucepan.
Add the remaining 2 cups of vegetable broth, pumpkin puree, salt, and the remaining cauliflower to the pot. Bring to a boil, then reduce heat, cover and simmer for about 10 minutes.
Serve hot with freshly ground pepper.
Makes 6 full-sized servings (or more as an appetizer).
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