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