Pumpkin Cauliflower Soup
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: 1.75cups | Calories: 275kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 677mg | Potassium: 467mg | Fiber: 3g | Sugar: 8g
Servings: 6 people
Calories: 275kcal
