This healthy plant-based Pumpkin Spice Cauliflower Rice Soup is a quick and easy recipe to make with only 8 clean, real food ingredients and is ready in less than 20 minutes! It's the perfect one-pot meal for quick weeknights with a touch of Fall flavor.{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Alkaline | Paleo-Friendly | Medical Medium® Compliant }
Add all the ingredients for the soup base to a non-toxic skillet and saute' on medium heat for about 2-3 minutes, or until the onions are soft.
Add the add-ins:
Add the cauliflower rice, entire can of coconut milk and pumpkin spice to the skillet and stir until well combined.
Taste and adjust seasonings to your preference.
If you are using frozen cauliflower rice, simmer on low-medium heat until the cauliflower rice is thawed and soft
If you are using raw cauliflower, simmer on low-medium heat until the cauliflower rice is soft.
Optional: Garnish with extra dried rosemary and/or ground black pepper.
Best when served warm.
Notes
Cauliflower Rice. You have two options to choose from for the cauliflower rice:
Frozen Cauliflower Rice - This is a very convenient and inexpensive option. For example, a 4-cup bag costs right under $2.00 and I always keep a couple of bags in my freezer at all times.
Fresh Cauliflower Rice - You can make homemade cauliflower rice using raw cauliflower. Simply cut the cauliflower into bite-size floret pieces then pulse in a food processor until it has the consistency of rice. In addition, you will need to squeeze any extra liquid from the rice before adding it to the recipe.
Red Onion. I like to use the red onion variety for the color, but feel free to use your favorite variety. However, I would not recommend a sweet onion since this is a savory soup.Avocado Oil. This can be substituted with organic extra-virgin olive oil in the same amount.Pumpkin Pie Spice. I prefer to use this high-quality organic pumpkin pie spice. However, feel free to use whatever you have on hand and adjust to amount to your preference.Dried Rosemary. I find that dried rosemary worked fine but you could also use fresh rosemary for a more intense flavor.Coconut Milk. This is what gives the soup a creamy texture. Make sure you use "full-fat" coconut milk and not "reduced-fat" or "low-fat". In addition, make sure you purchase canned coconut milk and not boxed.When adding the coconut milk to the recipe, you will need to add the entire can - coconut water and coconut fat.Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt. Use a 1/2 teaspoon to start and add more if you prefer.