No one can deny the popularity of pumpkin recipes that flood the internet every fall. That subtle sweetness of the pumpkin combined with warm spices like cinnamon, cardamom and cloves really taste like fall. This soup will give you all the comforts of the season while keeping the carbs low.
Bisque is a type of soup normally thickened with rice but this version uses riced cauliflower to achieve the same creamy texture.
Pro Tip* When purchasing pumpkin purée make sure not to accidentally grab pumpkin pie filling which is full of added sugar. Look for a pumpkin purée that contains only one ingredient...100% pumpkin.
8 serving Approx. ½ cup serving size
1 cup pumpkin purée
1 cup riced cauliflower
2 tbsp butter
4oz cream cheese
1 cup heavy cream
1 cup water
2 scoops Ketologie Roast Chicken Bone Broth
2 tbsp sour cream
½ tsp pumpkin spice seasoning
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp pumpkin seeds (pepitas)
1 tbsp thinly sliced sage
½ tsp crushed red chili flakes.
In a medium saucepan melt butter with pumpkin spice, salt, onion and garlic powder then add riced cauliflower.
Sauté over medium heat until cauliflower is soft. Next, add heavy cream and softened cream cheese, whisk until smooth.
Combine two scoops of Ketologie Roast Chicken Bone Broth along with sour cream and pumpkin purée. Stir until soup has reached a simmer.