Although the winter months lack the abundance of produce available in the summer, there are some wonderful winter vegetables that make hearty dishes perfect for cold temperatures. I love all types of squash, which are plentiful in the fall and early winter. One underused squash is pumpkin. Although many people make pumpkin pie for Thanksgiving, we tend to forget that it's a wonderful ingredient in savory dishes as well. For this soup, I used a whole pumpkin but feel free to use the canned kind as it saves time and is always available. (Just make sure you don't buy sweetened pumpkin.) For instructions on how to cook the whole pumpkin, check out PickYourOwn's website, complete with pictures and tips.
Curried Pumpkin and Cauliflower Soup
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 4-5 carrots, diced
- 3-4 c vegetable stock or water
- 1 head of cauliflower
- 2 tsp curry powder
- 2-3 c cooked pumpkin or 1 15 oz can pureed pumpkin
- 1/2-1 c milk or cream (optional)
Saute onions, celery and carrots for a few minutes.
Cut cauliflower into florets and add to pot with stock or water.
Season with cumin and salt and pepper.
Bring the soup to a boil and then simmer, covered, for about 15 minutes or until cauliflower is tender.
Add pumpkin and heat through.
Puree the entire soup with an immersion blender or food processor.
Season to taste.
I liked the soup this way but milk or cream would definitely be a nice touch and make a richer soup. Serve with toasted bread and enjoy pumpkin in a whole new way!
For a printable recipe click here