- 1/4 tsp. black pepper
- 1/4 tsp. smoked salt
- 3/4 tsp. powdered ginger
- 3/4 tsp. nutmeg
- 3/4 tsp. curry powder
- dash of salt to taste
- 2 cans chicken broth
- 1 cup pumpkin puree
- 1.5 pounds cauliflower
- 1 can garbanzo beans
- 1 cup whole milk
Once I made a very tasty creamed cauliflower soup with nutmeg and swore that I would make it again and again. However, I never did make it again. So tonight I set out to make the same soup as that time a year or so ago. But creativity and necessity got the best of me, as usual.
I had some thawed pureed pumpkin flesh to use up and decided I would add that. Well then, I also decided it would need some more spices added so I increased the nutmeg, added ginger, and sprinkled in some smoked salts. But then… I thought oh, this needs some curry powder. And we love garbanzo beans in curry, so a can of those needed to jump in the pot too.
This soup is marvelous and still quite tasty, but not at all what I meant to make in the first place. Do try it.
Start with your favorite soup pot. This is mine. Splash some water into the bottom and add roughly chopped cauliflower, about a pound and a half. Simmer until cauliflower is softened, about 20 minutes. Add 2 cans of chicken broth ( about 3 cups), and using an immersion blender (my favorite gadget!) puree the cauliflower mixture.
Next you may add the spices, beans, and milk. Heat through for a few minutes. Remove from heat.
Stir. Done. Serve. Eat. Have seconds.