Keto Pumpkin Soup
This Keto Pumpkin Soup Recipe is perfect for a chilly fall or winter evening when you’re craving a warming, savory soup.
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Servings: 4 Servings
Calories: 109kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 1 1/2 cup pumpkin see note 1
- 1 clove garlic minced
- 3 cups vegetable stock
- 1 teaspoon salt
- 1/4 teaspoon rosemary
- 1/4 cup heavy cream optional
- Pumpkin seeds for garnish
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the onion and celery. Saute for 5 minutes.
- Add the pumpkin, garlic, rosemary, and salt. Pour in the vegetable stock, then simmer for 10 minutes (30 minutes if the pumpkin is raw).
- Remove from heat. Blend the soup using a stick blender until pureed and creamy.
- Stir in the heavy cream.
- Serve.
Notes
- You can use canned pumpkin puree (1 can), or you can use fresh pumpkin.
- To cook fresh pumpkin in the soup, first peel and cube it, then add it to the soup pot with the chicken stock and cook on a low boil until tender.
- It’s best to blend soup with an immersion blender. Blend it just past the point of puree, until slightly frothy. This makes the best texture.
- If you use a blender, be sure to cool the soup slightly first as hot soup will erupt in the blender.
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1298mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4326IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.