Curried Pumpkin-Cauliflower Soup Recipe

Melt butter in a large, heavy saucepan or Dutch oven over medium heat. Add cauliflower, saute about 5 minutes or until almost tender. Sprinkle with 1 tsp. chicken (poultry) seasoning. Remove to a bowl, set aside.

Add onion to the sauce pan. Saute for about 4 minutes, or until tender. Add more butter if needed. Stir in curry powder. cook and stir 1 more minute. Deglaze with 2 cups of broth. Transfer the onion mixture to the blender or food processor. Process to a smooth puree.

Return broth mixture to saucepan (or Dutch oven). Add remaining 2 cups of broth, pumpkin and salt. Stir well to combine and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Add the cauliflower and cook, stirring occasionaly, for another 5 minutes, or until cauliflower is tender.

Stir in heavy cream, or half and half, and 1 tbsp. sugar. Heat through until sugar dissolves. Turn off the heat.

To serve, ladel hot soup in a bowl, dollop with plain yogurt, and sprinkle with cashew nuts. *Note: Do not add cashews until serving time.