Curry Pumpkin Cauliflower Soup
This creamy pumpkin and roasted cauliflower soup will cozy you right up with it's warming aroma and spiced flavors.
Servings: 12 servings
Ingredients
- 2-3 TBSP olive oil
- 1 head of cauliflower (about 4 cups, give or take, once it's chopped into florets)
- 1 white or yellow onion, diced
- 4 cloves of garlic, smashed and minced
- 2 cups canned unsweetened pumpkin purée Careful not to mistake canned pumpkin purée for canned pumpkin pie filling.
- 14 oz can of unsweetened coconut milk
- 2 TBSP curry powder
- 1 tsp turmeric
- 1/4 tsp nutmeg
- 4 cups vegetable or chicken broth
- Sea salt and cracked pepper, to taste
Garnish Ideas:
- A drizzle of cream
- Chopped croutons
- Microgreens
- Pepitas or sunflower seeds
- Chili flakes
Instructions
- Preheat your oven to 425º F.
- Prepare a parchment-lined baking sheet and distribute your cauliflower florets over it in an even layer. Drizzle some olive oil over the florets and season them with salt and pepper. Roast them in the oven for 30 minutes without tossing them.
- 10 minutes before the cauliflower is done, heat 1 TBSP of oil in a Dutch oven or stock pot. Add the onions and sautée until they've softened and become translucent. Then add the garlic and spices; stir to coat. If you need to add extra oil because the pan is seeming dry, go ahead.
- When the cauliflower is ready, add it to the pot along with the pumpkin purée. Give it a good stir, and then stir in the broth and coconut milk.
- Bring everything to a simmer, then crank the heat down and simmer on low for 10-15 minutes.
- To blend, carefully transfer the soup to a blender (you will do this in batches), and blend until smooth. If you prefer some texture to your soup, you could simply use an immersion blender and blend the soup right there in the pot until you get the texture you prefer!
- Serve and garnish with croutons, pepitas, microgreens, a drizzle of cream, chili flakes, etc.
Notes
- Roasting the cauliflower caramelizes it and gives it a much deeper flavor, so don't skip that step.
- Curry powder is used here because it's more accessible, but if you can find yellow curry paste or want to snag some from Amazon, I encourage it! The flavor has a lot more depth. Use two TBSP of the paste instead of the powder.
- If you want some texture and chunkiness to your soup, use an immersion blender right there in the pot and blend until it looks good to you. If you want a silky smooth texture, use the high power stand blender.
- Soup too thick after blending ? Go ahead and add some more broth until you reach your preferred consistency.