Description
This creamy Keto Pumpkin Soup is a delicious low-carb meal that’s perfect for fall.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a pot, sauté the onion and garlic until softened.
- Add the pumpkin puree, chicken broth, ginger, and cinnamon. Stir well.
- Bring to a simmer and cook for 10 minutes.
- Stir in the heavy cream and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg