Serves 6 (serving size: 3/4 cup soup, 2 teaspoons pumpkin seeds, 2 teaspoons sour cream, and 1 teaspoon chives)
Briefly cooking the pumpkin seeds and cumin in hot oil—a process known as blooming—draws out the aroma of the seeds and spice and deepens their flavor. Turmeric pairs fantastically with winter produce like cauliflower or root veggies, where its brightness, astringency, and tartness balance the earthy sweetness of the plants. Use plain Greek yogurt in place of sour cream, if you prefer.
1/4 cup raw hulled pumpkin seeds (pepitas)
1 teaspoon ground cumin
2 tablespoons olive oil, divided
2 cups vertically sliced yellow onion
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
1 tablespoon ground turmeric
1 tablespoon all-purpose flour
2 1/2 cups unsalted chicken stock, divided
1/2 teaspoon kosher salt
1 small head cauliflower,cut into florets
2 teaspoons rice vinegar
2 teaspoons light brown sugar
1/2 teaspoon black pepper
1/4 cup light sour cream
2 tablespoons chopped fresh chives
Added sugars 1g
Calcium 6% DV
Potassium 10% DV
How to Make It
Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to 3 minutes. Set aside.
Heat remaining 1 1/2 tablespoons oil in a large saucepan over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1 minute. Remove from heat.
Whisk together flour and 1/2 cup stock in a small bowl until smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups stock to onion mixture in saucepan. Increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender, about 15 minutes.
In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to pot. Stir in vinegar, brown sugar, and pepper.
Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.
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