Ingredients

• 1 T. Olive Oil
• 1 small onion, finely chopped
• 2 medium Golden Delicious apples, peeled, cored, finely chopped
• 1 12 oz bag cauliflower
• 2 tablespoons whole wheat flour
• 1 teaspoon cumin
• 2 T. curry powder
• 1/8 teaspoon chili powder
• 3 cups low-sodium chicken broth
• 2 15-oz. cans pumpkin
• 1/2 c. light unsweetened coconut milk
• 12 oz unsweetened no sugar added coconut water
• 2 cups cottage cheese if you want to add more protein or creaminess (OPTIONAL)
• 1-2 T. brown sugar or stevia until desired sweetness (OPTIONAL)
• Salt and pepper
• Plain 0% greek yogurt, for serving, optional

Instructions

• Add onion, apples and cauliflower and sauté until tender and golden, about 8 minutes.
• Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
• Gradually whisk in broth and cook until mixture begins to thicken.
• Whisk in pumpkin and coconut milk.
• Season with salt, pepper and sugar.
• Bring to a low boil and cook for 5 minutes, stirring often.
• Reduce heat and simmer for 10 minutes.
• Remove from heat and let cool slightly.

Notes

Serve hot, topped with greek yogurt, if desired, and sprinkled with toasted pumpkin seeds.

This is OPTIONAL! I like my soup chunky but if you like a creamy consistency you can pour soup into blender and blend until smooth.