Pumpkin Cauliflower Soup
Servings: 8 servings
Calories: 149kcal
This keto pumpkin cauliflower soup combines the rich flavors of roasted pumpkin and cauliflower for a dairy-free, creamy and velvety texture. Seasoned with aromatic spices, it’s a warm, comforting dish that’s low in carbs and packed with nutrients. Perfect for a cozy meal, this easy-to-make soup is both satisfying and delicious!
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Ingredients
- 18 oz pumpkin, cut into chunks
- 1 pound cauliflower, medium sized head
- 1 medium onion, peeled and cut in half.
- 4 cloves garlic, keep in their skins
- 3 tablespoons olive oil
- 7 oz canned coconut milk
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups stock, vegetable or chicken
Instructions
- Preheat the oven to 200C/400F degrees and line a baking sheet with parchment paper.
- Cut the cauliflower into florets.
- In a large mixing bowl add the olive oil, smoked paprika, cumin, salt and pepper and mix well.
- Add the cauliflower florets and pumpkin chunks to the seasoned oil and cover well.
- Place the seasoned cauliflower and pumpkin on the baking sheet with the onion and garlic cloves. Roast for 25 to 30 minutes until golden.
- Squeeze the garlic from the roasted cloves and add to a large saucepan with the roasted onion, pumpkin and cauliflower.
- Add the stock and coconut milk and using a hand immersion blender, blend until smooth. Season to taste.
- If the soup is not hot enough, warm on the stove gently on a medium heat.
- Serve and enjoy!
Notes
Makes 8 servings with a serving being about a cup.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Fiber: 2g | Net Carbohydrates: 9g