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