Curried Pumpkin & Cauliflower Soup

Holiday season is officially here. So, at my house that means – cinnamon and pumpkin everything. Even soup! Lately we have been swooning over this perfectly spiced, hormone happy, anti -inflammatory recipe. Serve it as a main course this winter or even as an appetizer on Thanksgiving day!

Ingredients:

• 1 medium sized kabocha squash
• 1 can organic pumpkin puree
• 1 cup unsweetened hemp milk or coconut milk (pacific brand for both are great)
• 3 cups riced cauliflower
• ½ cup organic orange juice
• ¼ cup water
• 1 tablespoon fresh cracked pepper
• 1 tsp-1 tbsp red pepper flakes
• 1 tbsp cinnamon
• 1.5 tsp curry powder
• 1 tsp Celtic sea salt
  

Instructions:

• Sliced your squash in half and remove the seeds
• Then slice the squash in to ½ inch thick half-moon pieces
• Steam the squash for 6 minutes (until almost tender)
• Once the squash I almost tender, add the cauliflower rice to your steamer on top of the squash and steam together for 2-3 minutes until all contents are tender
• Place your milk, pumpkin puree, and water in a Vitamix with the steamed squash and cauliflower
• Blend all ingredients on high until smooth (or you can leave a bit chunkier if preferred)
• Pour all contents of the blender into a large stock pot and simmer
• Add your cinnamon, curry powder, pepper flakes, pepper, and salt
• Stir
• Add the ½ cup orange juice
• Simmer with lid on for 5 minutes stirring frequently
• Taste test – option to add more salt, or even a dash of maple syrup if you prefer it a bit sweeter ☺
• If you really want to “spice” things up (pun always intended) garnish with some crushed spiced pecans.

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