Description
A cozy, low-carb pumpkin soup made with cauliflower that is rich and creamy without the heaviness.
Ingredients
- 1/2 head of fresh cauliflower, steamed
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Nutmeg (optional)
- Greek yogurt for topping (optional)
- Toasted pumpkin seeds for garnish (optional)
- Feta or cheddar cheese for garnish (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the steamed cauliflower and chicken broth, and bring to a simmer.
- Stir in the pumpkin puree, salt, black pepper, and nutmeg. Simmer until everything is heated through and soft.
- Use a blender to puree the soup until smooth.
- Serve warm, topped with Greek yogurt, toasted pumpkin seeds, feta or cheddar, and fresh herbs as desired.
Notes
For a thicker soup, let it simmer uncovered for a bit to reduce liquid. This soup can be made vegan by using vegetable broth and skipping dairy toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American