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Health food afficionados are no doubt aware of the benefits of eating a diet rich in antioxidants. While some antioxidants are produced naturally by the body, others known as exogenous antioxidants can be obtained through the foods we eat. That’s important to know, as the National Cancer Institute notes that research has shown exogenous antioxidants can help prevent the type of cell damage linked to the development of cancer.

Perhaps the best thing about antioxidants and diet is that foods rich in antioxidants are often healthy and delicious. Such is the case with the following antioxidant-rich recipe for “Curried Pumpkin Soup With Cauliflower” from David Ricketts’ “Eat to Beat Prostate Cancer Cookbook” (Stewart, Tabori & Chang).

Curried Pumpkin Soup With Cauliflower

Makes 6 servings


2 tablespoons olive oil

2 cups coarsely chopped, trimmed cauliflower

1 sweet onion, such as Vidalia, coarsely chopped

1 tablespoon curry powder

4 cups vegetable broth

1 16-ounce can solid-pack pumpkin purée (not pie filling)

• teaspoon salt

1. In a large, nonstick saucepan, heat oil over medium heat. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5 minutes. Remove cauliflower to a bowl.

2. Add onion and curry powder to the saucepan and cook, stirring occasionally, until onion is softened, about 5 minutes. Add 2 cups of the broth and bring to a boil. Lower heat, cover, and simmer for 15 minutes. Let cool slightly.

3. Working in batches, purée the onion mixture in a blender or small food processor until smooth. Return the mixture to the saucepan.

4. Stir in the remaining 2 cups broth, pumpkin, salt, and cauliflower. Bring to a boil. Then lower heat, cover, and simmer until cauliflower is tender, about 10 minutes.

Make-ahead tip: Soup can be refrigerated for up to three days.