Turmeric and Cauliflower: A Soup Made for the Season

Velvety Turmeric and Cauliflower Soup

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-season soup featuring Turmeric and Cauliflower.

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

Cumin-Spiced Pepitas

Cumin-Spiced Pepitas

Print This Recipe Total time Yield 6–8Source Cooking LightPublished
Cumin-Spiced Pepitas


  • ½ cup green pepitas (hulled pumpkin seeds)
  • 1 ½ teaspoon ground cumin
  • 2 teaspoon extra-virgin olive oil
  • coarse salt (to taste)


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

Velvety Turmeric and Cauliflower Soup 

Print This Recipe Total time Yield 6–8Source Adapted from Cooking LightPublished
Velvety Turmeric Cauliflower Soup


  • 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)


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).