Creamy Turmeric Cauliflower Soup


This is a wonderful velvety and dairy-free soup (aside from the sour cream garnish that you can sub out for a  plant based version)  that comes together in just a couple of steps.  The recipe is from Cooking Light Magazine...lots of great recipes in the January/February issue!

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

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 the pot. Stir in vinegar, brown sugar, and pepper.

Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.