Keto Pumpkin Soup
A creamy, cozy, and low-carb soup made with pumpkin, perfect for a keto diet.
Ingredients
Main Ingredients
- 2 cups Pumpkin puree (plain canned) Not pie filling, as it's loaded with sugar.
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream or unsweetened coconut milk Both work, use what's available.
- 2 tablespoons Butter Use real butter.
- 3 cloves Garlic Fresh is best, but powder can be used.
- 1 medium Onion Or shallot for a milder flavor.
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- ΒΌ teaspoon Nutmeg or cinnamon Optional for flavor.
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add chopped onions and minced garlic, cooking until softened.
- Stir in the pumpkin puree and broth, bringing the mixture to a simmer.
- Add heavy cream or coconut milk, salt, pepper, and your choice of nutmeg or cinnamon. Stir well.
- Allow the soup to simmer for 20-30 minutes, stirring occasionally.
- For a smoother texture, blend the soup using an immersion blender or traditional blender until smooth, then return to heat.
Notes
Serve with toppings like crispy bacon bits or roasted pumpkin seeds. To make it vegan, replace butter with olive oil and use coconut milk.