Ingredients
Pumpkin Pie Soup
1 cauliflower–cut up
1 can 100% pure pumpkin (I like Libby’s) not pumpkin pie filling
2 cups of chicken broth
1 teaspoon pumpkin pie spice (you might prefer a little more)
1/4 teaspoon salt
salted roasted pumpkin seeds for garnish
Preparation
Place cut up cauliflower in a soup pot with 2 cups of chicken broth and 1/4 teaspoon of salt. Bring to boil and then simmer until cooked through and very tender. Cool. Remove cauliflower (not broth) and place in a blender–I use a vita-mix. If you use a regular blender, you might have to work in batches. Add 1 can of pure pumpkin. Add 1 teaspoon of pumpkin pie spice. Blend until creamy and smooth. Place back in soup pot and heat through. If too thick, add some of the chicken broth you used to cook the cauliflower. Plate and garnish with roasted, salted, pumpkin seeds. Enjoy!
