Creamy Turmeric Cauliflower Soup

Ingredients

1/4 cup raw hulled pumpkin seeds (pepitas)

1 teaspoon ground cumin

2 tablespoons olive oil, divided

2 cups vertically sliced yellow onion

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

1 tablespoon ground turmeric

1 tablespoon all-purpose flour

2 1/2 cups unsalted chicken stock, divided

1/2 teaspoon kosher salt

1 small head cauliflower, cut into florets

2 teaspoons rice vinegar

2 teaspoons light brown sugar

1/2 teaspoon black pepper

1/4 cup light sour cream

2 tablespoons chopped fresh chives

Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to 3 minutes. Set aside.

Heat remaining 1 1/2 tablespoons oil in a large saucepan over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1 minute. Remove from heat.

Whisk together flour and 1/2 cup stock in a small bowl until smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups stock to onion mixture in saucepan. Increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender, about 15 minutes.

In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to pot. Stir in vinegar, brown sugar, and pepper.

Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.