Pumpkin Soup

Nothing says fall like pumpkins. This creamy, comforting keto pumpkin soup is quick, less than 30 minutes, and oh so simple. You’ll want to keep it on hand for chilly afternoons for a mug of warmth and comfort. And considering that 1/2 cup of canned pumpkin has only 6 grams of net carbs, it’s definitely carb friendly. For vegetarians, just swap the chicken broth for vegetable broth.

  • 1 tbs Olive oil
  • 1 lb Fresh pumpkin chunks
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¾ tsp Salt and pepper, each
  • 3 ½ cups Chicken broth
  • 1 tsp Thyme
  • 1/2 cup Heavy cream
  • 2 tbs Pepitas, roasted and salted

1. Warm olive oil over medium heat in a nonstick saucepan.

2. Add pumpkin, garlic powder, onion powder, salt and pepper. Stir and cook 1 minute until spices are fragrant.

3. Add chicken broth to saucepan, cover and bring to a boil. Reduce heat and simmer for 15 minutes until pumpkin is fork tender.

4. Remove saucepan from heat, remove the lid and cool for 10 minutes. Then blend with immersion blender until smooth.

5. Add heavy cream and salt and pepper to taste.

6. Serve garnished with pepitas.

Serves 5 | Time to Table 30 mins