Ingredients
*2 tablespoons extra-virgin olive oil
*1 small yellow onion, chopped (about 3/4 cup)
*4 cloves garlic, chopped
*1 1/2 cups coarsely chopped cauliflower
*2 Granny Smith apples, peeled, cored and cubed (1 inch cubes)
*1 tablespoon curry powder
*2 cups chicken or vegetable stock
*1 cup water, plus more if needed
*15-ounce can pumpkin puree
*3 tablespoons smooth peanut butter
*salt and ground black pepper
*chopped fresh mint or cilantro
Preparation
Heat the oil In a large saucepan over medium heat. Add the onion and cook until tender, but not brown, about 5 minutes. Add the garlic, cauliflower, apple and curry powder. Cook, stirring constantly, until the curry powder is fragrant, about 3 minutes. Increase the heat to high, add the stock and 1 cup of water.
Once the liquid boils, reduce the heat to medium-low, partially cover the pan, then let the soup cook until the cauliflower and apple are very tender, about 20 minutes.
Remove the pan from the heat and let cool slightly. Stir in the pumpkin and peanut butter. Working in batches, transfer the soup to a blender and puree until smooth, about 1 minute. The texture should be like heavy whipping cream. If the soup is too thick, whisk in a bit of water. Season with salt and pepper to taste. Divide between 4 serving bowls and top with mint or cilantro.
