Curried pumpkin-cauliflower soup (Soups)(Low-fat)(Low-cholesterol)

 

Makes 6 servings

• 2 tablespoons unsalted butter
• 2 cups coarsely chopped cauliflower
• 1 large onion, chopped
• 2 to 3 teaspoons curry powder
• 4 cups vegetable stock
• 1 can (16 ounces) solid-pack pumpkin purée
• 1 teaspoon salt
• One-third cup chopped cashew nuts (optional)

1. Melt butter in large, heavy saucepan over medium heat.
2. Add cauliflower and sauté about 5 minutes or until almost tender ; remove cauliflower with slotted spoon to medium-size bowl and reserve.
3. Add onion and curry powder to saucepan ; sauté about 5 minutes until almost tender.
4. Add 2 cups vegetable broth, bring to boiling and lower heat ; cover and simmer 15 minutes.
5. Cool mixture slightly ; working in batches, place mixture in blender and whirl until smooth purée.
6. Return broth to saucepan ; add remaining 2 cups vegetable broth, pumpkin, salt and reserved cauliflower to saucepan.
7. Bring to boiling over medium-high heat, lower heat and simmer 10 minutes until cauliflower is tender ; stir in the cashews, if using.

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