Curried Pumpkin Soup with Cauliflower

Name: Curried Pumpkin Soup with Cauliflower
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings cauliflower; 6 servings curry powder; 6 servings olive oil; 6 servings pumpkin puree; 6 servings salt; 6 servings sweet onion

Curried Pumpkin Soup with Cauliflower is a gluten free, primal, and whole 30 recipe with 6 servings. This soup has 175 calories, 1g of protein, and 14g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have onion, curry powder, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large nonstick saucepan, heat oil over medium heat.

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Cooking Oil

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Sauce Pan

Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5 minutes.

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Cauliflower

Remove cauliflower to a bowl.

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Cauliflower

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Bowl

Add onion and curry powder to the saucepan and cook, stirring occasionally, until onion is softened, about 5 minutes.

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Curry Powder

Onion

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Sauce Pan

Add 2 cups of the broth and bring to a boil. Lower heat, cover, and simmer for 15 minutes.

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Broth

Let cool slightly.

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

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Onion

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Food Processor

Sauce Pan

Blender

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.

Ingredients you will need

Cauliflower

Pumpkin