Curried cauliflower soup with creamy pumpkin
Ingredients
- 5 ounces potatoes new (about 3 small)
- 2 cups vegetable stock (low-sodium) low-sodium chicken or meat stock is also fine
- 9 ounces cauliflower already roasted (about 2 cups)
- 1 tbsp curry powder (if not already used on roasted cauliflower) start with 1 tsp
- 8.8 ounces pumpkin purée 1 cup
- 1 cup half and half or full-fat coconut milk
Instructions
- Wash potatoes, cut into chunks, and add to stock in saucepan. Bring to a boil and cook until fork-tender, about 15 minutes.
- Place all other ingredients in the blender, starting with 1 tsp of curry. Blend until smooth and taste.
- Heat gently if needed.
Notes
Per serving:
- 187 calories
- 13 g fat (lower fat by using light coconut milk)
- 11 g saturated fat
- 1 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 2 g cholesterol
- 294 mg sodium (lower sodium by using homemade salt-free stock)
- 490 mg potassium
- 18 g carbohydrate
- 4 g fiber
- 4 g sugars
- 4 g protein
- 5 Weight Watchers Points Plus