Curried Pumpkin Soup with Cauliflower

• 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

1. In a large nonstick saucepan, heat oil over medium heat.
2. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5 minutes.
3. Remove cauliflower to a bowl.
4. Add onion and curry powder to the saucepan and cook, stirring occasionally, until onion is softened, about 5 minutes.
5. Add 2 cups of the broth and bring to a boil.
6. Lower heat, cover, and simmer for 15 minutes.
7. Let cool slightly.
8. Working in batches, puree the onion mixture in a blender or small food processor until smooth.
9. Return the mixture to the saucepan.
10. Stir in the remaining 2 cups broth, pumpkin, salt, and cauliflower.
11. Bring to a boil.
12. Then lower heat, cover, and simmer until cauliflower is tender, about 10 minutes.

olive oil, cauliflower, sweet onion, curry powder, vegetable broth, solidpack pumpkin puree, salt

Taken from www.cookstr.com/recipes/curried-pumpkin-soup-with-cauliflower (may not work)