Roasted Pumpkin Soup Recipe with Cauliflower Rice

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

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.
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.
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.
7. Cook for 15 minutes.
8. Remove from heat and use an immersion blender to blend the soup to a 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.

Printable Recipe for Roasted Pumpkin Soup with Cauliflower Rice

Roasted Pumpkin Soup Recipe with Cauliflower Rice

 

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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

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