Roasted Pumpkin Soup Recipe with Cauliflower Rice
Author: Alea
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1 ½ pound pumpkin
- 2 cups cauliflower rice
- ½ cup yellow onions, chopped
- 4 cups chicken broth
- ½ cup heavy whipping cream
- ¾ cup chopped parsley
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Cut the pumpkin in half and remove seeds. Roast for 30 minutes or until fork tender in the oven.
- Remove pumpkin from oven and let cool until its easy to handle.
- Remove peeling from pumpkin and cut the pumpkin into cubes.
- Combine pumpkin, cauliflower rice and chicken broth in stock pock. Heat over medium-high heat until just boiling, and then reduce to a simmer.
- Cook for 15 minutes.
- Remove from heat and use an immersion blender to blend the soup to a
- creamy consistency.
- Return the soup to the stove and turn the temperature down to simmer.
- Add in the heavy cream, chopped parsley as well as the salt, and pepper.
- Heat for 5 minutes and then serve.
- Makes 6-8 servings
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=43809
3.5.3251