Roasted Pumpkin Soup Recipe with Cauliflower Rice
This Roasted Pumpkin Soup Recipe with Cauliflower is smooth and creamy. This Flavorful pumpkin soup will warm you up on cold winter days.
Servings: 8
Calories: 95kcal
Ingredients
- 1 ½ pound pumpkin
- 2 cups cauliflower rice
- ½ cup yellow onions chopped
- 4 cups vegetable broth or chicken broth
- ½ cup heavy whipping cream
- ¾ cup chopped parsley
- 1/2 teaspoon Salt
Instructions
- 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 vegetable 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.
- Heat for 5 minutes and then serve.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 636mg | Potassium: 469mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8183IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 1mg