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You are here: Home / Recipes and Cooking Tips / Roasted Pumpkin Soup Recipe with Cauliflower Rice

Roasted Pumpkin Soup Recipe with Cauliflower Rice

August 21, 2019 by Alea Milham Leave a Comment

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While this Roasted Pumpkin Soup Recipe with Cauliflower Rice is a savory, meat-free meal in a bowl.

Savory roasted pumpkin soup recipe with cauliflower rice and vegan options.

Smooth, hearty, and delicious this Roasted Pumpkin Soup Recipe makes the perfect addition to your low carb winter menu.  Healthy carbs like pumpkin are the perfect way to indulge a little and it makes a great base for this comfort food that also includes cauliflower rice, heavy whipping cream, and onions.

You can make this soup dairy-free and vegan, by using coconut milk in place of the heavy whipping cream.

Roasted Pumpkin Soup Recipe with Cauliflower Rice 

Makes 6-8 servings

Ingredients:

  • 1 ½ pound pumpkin
  • 2 cups cauliflower rice
  • ½ cup yellow onions, chopped
  • 4 cups vegetable broth
  • ½ cup heavy whipping cream (or unflavored coconut milk to make this dairy-free)
  • ¾ cup chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees.
  2. Cut the pumpkin in half and remove seeds.how to roast pumpkin
  3. Roast for 30 minutes or until fork tender in the oven.
  4. Remove pumpkin from oven and let cool until its easy to handle.
  5. Remove peeling from pumpkin and cut the pumpkin into cubes.cooked pumpkin puree
  6. Combine pumpkin, cauliflower rice and chicken broth in stock pock. Heat over medium-high heat until just boiling, and then reduce to a simmer.pumpkin cauliflower rice soup recipe
  7. Cook for 15 minutes.
  8. Remove from heat and use an immersion blender to blend the soup to a creamy consistency.pumpkin soup puree
  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.

Creamy Pumpkin Cauliflower Rice Soup Recipe bowl

Printable Recipe for Roasted Pumpkin Soup with Cauliflower Rice

Roasted Pumpkin Soup Recipe with Cauliflower Rice
 
Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
Author: Alea
Recipe type: Soup
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
3.5.3251

Roasted Pumpin Soup Recipe with Cauliflower Rice

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Ginger Pumpkin Soup

Cabbage Roll Soup with Turkey

Instant Pot Butternut Squash Soup Recipe

Vegetable Garden Minestrone Soup

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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