Curry Pumpkin Cauliflower Soup + 25 More Fall Produce Recipes
This creamy pumpkin and roasted cauliflower soup is basically fall in a bowl—warm, spiced, and cozy enough to make you forget it’s already getting dark at 5 p.m. It's just one of these 25 fall produce recipes to curl up with this season.
Servings: 12 cups
Ingredients
- 2 tablespoon olive oil
- 1 head of cauliflower (about 4 cups chopped)
- 1 white or yellow onion, diced
- 4 cloves of garlic, minced
- 2 cup canned unsweetened pumpkin purée Make sure you don't buy canned "pumpkin pie" filling
- 14 oz unsweetened coconut milk
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 1/4 teaspoon nutmeg
- 4 cup vegetable broth or chicken broth
- Sea salt and cracked black pepper, to taste
Optional Garnishes
- Drizzle of cream
- Chopped croutons
- Pepitas or sunflower seeds
- Microgreens
- Chili flakes
Instructions
- Preheat the oven to 425º F.
- Set up a parchment-lined baking sheet and spread the 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.
- About 10 minutes before the cauliflower is done, heat 1 tablespoon of oil in a Dutch oven or stockpot. 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 looks dry, add some more.
- When the cauliflower is ready, add it to the pot along with the pumpkin purée. Give it a good stir, and then add 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
If the soup turns out thicker than you'd like, stir in more broth until you get the consistency you want.
Nutrition
Serving: 1cup | Calories: 134kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Fiber: 3g | Sugar: 4g
