Curried Pumpkin-cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you like pumpkin and curry flavor, you are sure to enjoy this easy and creamy soup. Dollop with plain yogurt and sprinkle with cashews for a delightful meal. Ingredients:
2 tbsp. unsalted butter |
2 cups cauliflower florets (can use frozen) |
1 tsp. chicken (poultry) seasoning |
1 large onion, chopped |
3 tsp. mild curry powder |
4 cups chicken or vegetable stock (broth) |
1 can (16 oz.) solid-pack pumpkin puree |
1 tsp. salt |
1/2 cup heavy cream, or half and half |
1 tbsp. sugar |
1/3 cup chopped cashew nuts |
plain yogurt for garnish |
Directions:
1. Melt butter in a large, heavy saucepan or Dutch oven over medium heat. Add cauliflower, saute about 5 minutes or until almost tender. Sprinkle with 1 tsp. chicken (poultry) seasoning. Remove to a bowl, set aside.
2. Add onion to the sauce pan. Saute for about 4 minutes, or until tender. Add more butter if needed. Stir in curry powder. cook and stir 1 more minute. Deglaze with 2 cups of broth. Transfer the onion mixture to the blender or food processor. Process to a smooth puree.
3. Return broth mixture to saucepan (or Dutch oven). Add remaining 2 cups of broth, pumpkin and salt. Stir well to combine and bring to a boil. Reduce the heat and simmer for about 10 minutes.
4. Add the cauliflower and cook, stirring occasionaly, for another 5 minutes, or until cauliflower is tender.
5. Stir in heavy cream, or half and half, and 1 tbsp. sugar. Heat through until sugar dissolves. Turn off the heat.
6. To serve, ladel hot soup in a bowl, dollop with plain yogurt, and sprinkle with cashew nuts. *Note: Do not add cashews until serving time.
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