Keto Pumpkin Soup
A comforting keto pumpkin soup recipe made with simple pantry staple ingredients.
Servings 4
Calories 328kcal
Ingredients
- 3 cups chicken broth
- 1 1/2 cup pumpkin puree canned or fresh
- 3 tbsp butter
- 2 tbsp onion chopped
- 1 clove garlic minced
Spices
Dairy products
- 4 tbsp cream cheese
- ½ cup heavy cream
- 2 tbsp sour cream
- 1 tbsp Parmesan grated, fresh
Topping
- 4 tbsp coriander fresh
- 4 slices bacon roasted, chopped
Instructions
- If you use fresh pumpkin, to make pureed pumpkin, wash the pumpkin very well. Cut into quarters and sprinkle with a tablespoon of olive oil, a teaspoon of thyme and sea salt. Put on a greased baking sheet and bake for 60 minutes at low temperature (200F). With a spoon, scrape the pumpkin to the shell. When the pumpkin is baked it loses liquid and its flavors are more intense. The same does not happen when cooking in boiling water.
- When the pumpkin puree is ready (or if you use canned pumpkin puree), now is the time to cook it. In a soup pot, add butter then add minced garlic and onions. Give it a good stir then add pumpkin puree in. Add all the spices in. Saute for about 5 minutes over medium high heat so the flavors can soak into the pumpkin.
- Next, add bone broth in, bring to boil and simmer for about 10 minutes. Then add sour cream, cream cheese, Parmesan, and heavy cream in and stir well. Once the cheese is melted, turn off the heat and let it cool a little bit.
- Optional step: if you want to make your soup extra creamy and smooth, blend it in the blender for 30 seconds.
- Serve warm in a bowl with more sour cream, chopped coriander, and crispy bacon bits on top.
Nutrition
Calories: 328kcal | Carbohydrates: 12g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1527mg | Potassium: 424mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15340IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 2mg