Curried Pumpkin Soup with Cauliflower

Recipe by: David Ricketts | from Eat to Beat Prostate Cancer Cookbook

Cookstr

Course: Hot Appetizer

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

This soup is a treasure trove of antioxidants, derived from the cauliflower, a cruciferous vegetable, and the pumpkin puree, rich in beta-carotene.

Yield: Makes 6 servings

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

Directions

1. 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.

2. 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.

3. Working in batches, puree the onion mixture in a blender or small food processor until smooth. Return the mixture to the saucepan.

4. 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.