October 03, 2011

Thanksgiving Week - Day 2: Curried Pumpkin Cauliflower Soup

For Day 2 of Thanksgiving Week, I decided to post a recipe for the perfect comforting soup to add to your Thanksgiving meal. I realize that soup isn't traditionally served at Thanksgiving, but I think it makes a great addition to a vegetarian meal, for those who won't be eating turkey or ham.

Besides, this curried pumpkin cauliflower soup is so good that all of your guests will be happy to eat it! They will also be surprised at how healthy it is when you tell them that this super creamy and delicious soup has no cream or other dairy products in it!

I found the recipe on Cookstr, and made a few changes to improve the taste and texture. I decided to puree half of the cauliflower and leave the rest as whole pieces. This technique made the soup nice and creamy, and the pieces of toasted cauliflower that were mixed in throughout the soup made it extra special!

Besides the interesting mix of textures, I also loved the flavours in this soup - the cauliflower mixed with onion, garlic and curry powder would have tasted great on its own, but combining all of these ingredients with pumpkin puree gave the soup an even richer, smoother taste.

This was submitted to Souper Sundays, hosted by Deb at Kahakai Kitchen.

Curried Pumpkin Cauliflower Soup
Adapted from Cookstr, originally from Eat to Beat Prostate Cancer Cookbook

2 tbsp olive oil
One head of cauliflower, trimmed and chopped
1 yellow onion, peeled and chopped
2 cloves of garlic, peeled and minced
1 tbsp curry powder
4 cups vegetable broth
16 oz pumpkin puree (I used canned pumpkin)
3/4 tsp salt
Ground pepper

Heat the olive oil in a large saucepan on medium heat. Add the chopped cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is lightly browned. Remove cauliflower from the pot and set aside in a bowl.

Add the onion, garlic and curry powder to the pot and stir around. Cook for about 5 minutes, stirring occasionally, until onion has softened.

Add 2 cups of the vegetable broth and about half of the cauliflower to the pot (try to choose the larger pieces of cauliflower to add to the pot, leaving the smaller pieces aside for now). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.

Transfer the mixture to a blender and puree in batches. Return the mixture to the saucepan.

Add the remaining 2 cups of vegetable broth, pumpkin puree, salt, and the remaining cauliflower to the pot. Bring to a boil, then reduce heat, cover and simmer for about 10 minutes.

Serve hot with freshly ground pepper.

Makes 6 full-sized servings (or more as an appetizer).

Don't Miss:
Thanksgiving Week - Day 2 recipe on Once Upon a Cutting Board: Spicy Pumpkin Hummus - a unique dip idea to serve as an appetizer!


  1. Mmm this smelled and tasted so yummy .. It would be neat if you served it in a pumpkin too!

  2. @Natalie

    Thanks! I wish I had have thought of that pumpkin serving idea earlier (although it might be easier said than done!)

  3. Yum! I'm determined to make and eat lots of soup this winter and this recipe looks the business! Can't wait to try it out.. but tell me, do you buy the pumpkin puréed or do you do the puréeing yourself (I live in Ireland and its so hard to find all the pumpkin products I grew up with here :(

  4. @Aurea@Survival Guide

    I used canned pumpkin from the store - I've updated the recipe now, thanks for pointing that out! I guess I take advantage the fact that it is readily available in Canada!
    I bet the soup would still taste good with real pureed pumpkin too, you just might not be able to get the same smooth texture. Let me know if you try it that way!

  5. i think my mom is going to like this... she loves cauliflowers in curries.. but dad doesnt.. they will be visiting soon, so i can make them separate dishes!. Have a great day!

    Richa @ http://hobbyandmore.blogspot.com/

  6. @Richa

    That's funny that you would have to make them separate dishes! I hope you both like it if you try it...also, my curry powder wasn't very spicy so you could try increasing the spice level for your mom!

  7. This looks so creamy and delicious--perfect for any time. Happy Thanksgiving! ;-) Thanks for sharing it with Souper Sundays.

  8. @Deb in Hawaii

    Thanks! Our Thanksgiving weekend here ended up being too hot for soup, but once the colder weather comes back I will be ready for more comforting soups!

  9. This is delicious subtle recipe. The cauliflower gives it a creamy texture - this recipe would still be creamy without the cream. I use 500ml chicken stock and 500ml chicken consomme (found in the stock aisle) for a bit of extra flavour.

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