Just like that and I’ve turned the seasonal page. It’s Chilled Dragon’s Tongue Beans followed by Celery and Jicama Salad one week. Then, with barely a look backward, I’ve got a cool
Not that it’s exactly cool in Los Angeles.
But it’s not really hot either.
In fact, it’s perfect. Blue skies, cool nights and warm days. I love autumn in Southern California.
Turmeric and Cauliflower Soup
What I’m trying to say is soup-season is more of a state-of-mind where I live – and in my mind it’s soup-season.
This first soup of the season is rich with the colors and flavors we associate with fall. Vibrant yellow with a cream-free velvety texture and fragrant cumin-spiced pepitas. I think turmeric pairs fantastically with cauliflower and most other winter produce. Its brightness, astringency, and tart character balance the earthy sweetness of these vegetables.
A Few Cooking Notes
Make sure you take the time to create a slurry with the flour and stock before you add either to the pot. The creamy dairy-free texture comes about once this slurry is heated. Of course, you can use plain Greek yogurt in place of sour cream (or skip it altogether) if you prefer a truly dairy-free version of this soup. Briefly cooking the pumpkin seeds and cumin in hot oil – a process known as blooming – draws out the aroma of the seeds and spices and deepens their flavor. Which is perfect for the season. GREG
Ingredients
- ½ cup green pepitas (hulled pumpkin seeds)
- 1 ½ teaspoon ground cumin
- 2 teaspoon extra-virgin olive oil
- coarse salt (to taste)
Directions
Combine pepitas, cumin, and 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.
Scrape the pepitas onto a paper towel-lined plate in as close to a single layer as possible. Sprinkle them lightly with salt and set aside. Once completely cool place them in a small covered bowl. Store them at room temperature for up to 3 days.
Velvety Turmeric and Cauliflower Soup
Print This Recipe Yield 6–8Source Adapted from Cooking LightPublished
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 onions (peeled and chopped)
- 2 tablespoon fresh thyme leaves
- 8–10 clove garlic (peeled and chopped)
- 2 tablespoon ground tumeric
- 2 tablespoon all-purpose flour
- 4 cup vegetable stock (divided)
- 1 teaspoon kosher salt
- 2 heads of cauliflower (cut into florets)
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- ½ teaspoon ground white pepper
- cumin-spiced pepitas (optional, see recipe)
- sour cream (optional)
Directions
Heat oil in a soup pot over medium-high heat. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly for 1 minute. Turn off the heat.
Meanwhile, whisk together flour and about 1 cup stock in a small bowl until smooth.
Pour the flour-stock mixture into the soup pot. Add salt, cauliflower florets, and remaining 3 cups stock. Turn the heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender about 20 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 the pot and gently warm it to serving temperature. Stir in vinegar, brown sugar, and white pepper.
Serve in bowls; garnish with pumpkin seeds and sour cream (if using).
Soup season is the best season, Greg! I seriously wish I had a warm bowl of this right now for an early lunch! Wonderful flavors and color in this bowl and I will have to make it soon.
Soup season is upon us. And it’s a good thing because this looks mighty good!
As far as I am concerned it is soup season all year long. This soup sounds delightful.
I had a delicious cauliflower soup in Germany but this sounds even better with the turmeric. I can’t wait to give it a try when the weather her in Florida turns “California like”.
I know what you mean about “super season“ being a state of mind. We barely have a soup season in the desert, but my body knows when it’s time, and it’s time now. Your soup looks delicious… Perfect for the season.
Greg, this is definitely a soup to celebrate fall! I’m always looking for ways to get more turmeric in my diet. Pairing it with cauliflower sounds delicious! The cumin spiced pepitas on top are perfection!
Good looking soup! Cauliflower plays well with turmeric, and the color of this is so vibrant. Like that flour/stock slurry trick, too. Thanks!
This is wonderful. When I lived in California I remember how odd it was going to the beach in January, but to me the skies were the most beautiful then. I love this soup, and the crunchy topping. The only time I’ve made cauliflower rice (too trendy for me) I used turmeric. It’s a lovely combination.
We love turmeric and I’m fairly certain I have these ingredients in my pantry, so it’ll be a very tasty lunch! It’s actually cool here but no snow yet thank goodness!
Even though it’s not really cold here, I think we definitely have a autumn vibe happening in LA — I’m happy to turn that seasonal page. 🙂 And this creamy soup is perfect for it. I love cooking with turmeric — delicious and so pretty!
I love the combo, sounds like a real treat and healthy. One can’t ask for more, thanks !
What gorgeous photos! I love cauliflower soup, and have never had it with turmeric. Sounds delicious.