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Pumpkin Cauliflower Soup
This pumpkin cauliflower soup is hearty and absolutely hits the spot, especially with added sour cream, bacon, and croutons!
Course
Main Course
Cuisine
American
Keyword
cauliflower, pumpkin, soup, squash
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Calories
275
kcal
Ingredients
1
onion, medium chopped
2
tbsp.
butter
4
cups
chicken broth
2
cups
cauliflower, steamed
2
cups
pumpkin puree
or 1 can of pumpkin
1
cup
heavy cream
1
cup
milk
½
tsp.
nutmeg
1½
tsp.
salt
¼
tsp.
pepper
Toppings
sour cream
bacon, cooked
croutons
Instructions
In a large saucepan, saute the butter and chopped onions.
Add the broth, cauliflower, & pumpkin to either a food processor or blender and process until smooth.
Alternatively, you may add broth, cauliflower, & pumpkin directly to the saucepan and puree with a stick blender.
Add the cream and milk to desired thickness. Add spices.
Heat until hot but do not bring the soup to a boil.
To serve, add a dollop of sour cream, some bacon, and croutons if desired.
Notes
Nutritional information is calculated without croutons, sour cream, or bacon.
Nutrition
Serving:
1.75
cups
|
Calories:
275
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
66
mg
|
Sodium:
677
mg
|
Potassium:
467
mg
|
Fiber:
3
g
|
Sugar:
8
g