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Categories:Viewed: 73 - Published at: 2 years ago
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)
- 3/4 teaspoon salt
Method
- 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.
- 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.
- Working in batches, puree the onion mixture in a blender or small food processor until smooth.
- Return the mixture to the saucepan.
- 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.
