Easy Keto Pumpkin Soup Food

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EASY KETO PUMPKIN SOUP RECIPE



Easy Keto Pumpkin Soup Recipe image

This warm and tasty keto pumpkin soup recipe is perfect for the fall. Keeping it low carb during the holidays is easy when you have recipes like this one.

Provided by Matt Gaedke

Categories     Appetizer     Main Course     Main Dish     Side Dish     Soup

Time 15m

Number Of Ingredients 8

1 cup 100% pumpkin puree
2.5 cups chicken broth
.5 cups Heavy Whipping Cream
1/4 tsp garlic powder
1/2 tsp Pink Himalayan Salt
1/4 tsp black pepper
1/4 tsp ground ginger
1/4 tsp Thyme

Steps:

  • In a medium sized pot or saucepan combine the pumpkin puree, chicken broth, cream, salt, pepper, garlic, ginger and thyme.
  • Cook over medium heat for 10-15 minutes, or until the soup is warm and fragrant. Be sure to taste the salt level before serving.
  • Remove from heat and allow to cool for 5 minutes before serving. Top will a splash of cream and roasted pumpkin seeds (optional).

Nutrition Facts : Calories 265 kcal, Carbohydrate 14 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 1686 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

KETO PUMPKIN SOUP



Keto Pumpkin Soup image

This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
1 ½ teaspoons pumpkin pie spice
1 teaspoon salt
2 ½ cups chicken stock
1 (15 ounce) can pumpkin puree
1 cup heavy cream
2 tablespoons heavy cream, or to taste
3 tablespoons crushed walnuts

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
  • Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 9.6 g, Cholesterol 58.1 mg, Fat 20.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10.5 g, Sodium 862.8 mg, Sugar 3.2 g

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