Are you looking for a warm and comforting soup that is both keto-friendly and perfect for the fall season? Look no further than this delicious keto pumpkin soup recipe! Made with wholesome ingredients and packed with flavor, this soup is sure to become a family favorite.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the pumpkin puree, chicken broth, heavy cream, Parmesan cheese, and spices to the pot, and stir to combine.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust the seasoning with salt and pepper.
- Serve hot, garnished with additional Parmesan cheese and a sprinkle of cinnamon, if desired.
Nutritional Information:
Serving size: 1 cup
Calories: 190
Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Protein: 6g
Cooking Time:
Prep time: 10 minutes
Cook time: 15 minutes
Equipment:
Large pot
Immersion blender
Serving Suggestions:
This keto pumpkin soup is delicious on its own, but it can also be served with a variety of toppings, such as crumbled bacon, chopped nuts, or a dollop of sour cream. It pairs well with a crisp green salad or a slice of crusty keto bread.
Variations:
This soup can easily be customized to your preferences. Add more or less of your favorite spices, or swap out the chicken broth for vegetable broth to make it vegetarian. You can also add some cooked sausage or chicken for a heartier meal.
Substitutions:
If you don’t have pumpkin puree on hand, you can use butternut squash or sweet potato puree instead. You can also substitute coconut milk for the heavy cream if you prefer a dairy-free option.
Storage:
This soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugar.
- If you don’t have an immersion blender, you can use a regular blender but be sure to let the soup cool slightly before blending and work in batches.
- For a creamier soup, add an extra 1/4 cup of heavy cream or coconut milk.
Notes:
This recipe makes 4 servings.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin but you will need to roast or boil it first and then puree it before adding it to the soup.
Is this soup spicy?
No, this soup is not spicy. The spices add warmth and depth of flavor but they are not hot.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated when ready to serve.
Personal Thoughts:
This keto pumpkin soup is one of my favorite fall recipes. It’s so easy to make and the flavors are amazing. I love how creamy and comforting it is, and the spices really give it that cozy fall feel. Plus, it’s low in carbs and perfect for anyone following a keto diet. I highly recommend giving this recipe a try!