Update my dinner status, I'm making this tonight.
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5 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 5 cups chicken stock or broth
- 3 cups pumpkin puree
- 3/4 cup Fat-free Half & half - or full-fat if you wish
- 1 pound chorizo cooked, fat drained, & chopped
- 2 tablespoons oregano
- 1/2 teaspoon cumin seed - toasted & ground
- 5 cloves garlic peeled and finely chopped
- 1 cup Cauliflower cut into 1/2 in chunks
- 1/2 cup cilantro - chopped
- 3/4 cup onion chopped
- 1 tablespoon oil
Preparation
Heat the oil in a large pot. Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, and chorizo. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer.
Simmer for about 15 minutes or until cauliflower is tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion. A dollop of low-fat sour cream or some croutons may also be floated on top.
Each (1 cup) serving contains an estimated:
Cals: 245, FatCals: 149, TotFat: 17g
SatFat: 6g, PolyFat: 2g, MonoFat: 8g
Chol: 33mg, Na: 967mg, K: 448mg
TotCarbs: 13g, Fiber: 3g, Sugars: 3g
NetCarbs: 10g, Protein: 14g
