Creamy Keto Pumpkin Soup Recipe
A bowl of warming, keto-friendly soup is the epitome of comfort food on a cold fall day.
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Ingredients
- 15 oz Pumpkin Purée homemade or canned
- 4 cups Vegetable Broth
- ⅔ cup Heavy Cream
- 2 tablespoon Sunflower Seeds
- ½ teaspoon Garlic Powder
- 1 teaspoon Curry
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Butter
Instructions
- Melt the butter in a deep sauce pan and sauté the pumpkin puree until it reaches a soft gold colour.
- Season with curry, garlic powder, salt and pepper.
- Add the vegetable broth and the cream, keeping two tablespoons of the cream to garnish, and let it simmer over low to medium heat for 10 minutes.
- If you prefer a velvety texture, use a stick blender or food processor to blend all the ingredients.
- Serve hot, sprinkled with sunflower seeds and a swirl of cream.
Notes
Net Carbs: 6.9g
Nutrition
Serving: 1bowl | Calories: 194kcal | Carbohydrates: 10.5g | Protein: 5g | Fat: 15.8g | Saturated Fat: 8.7g | Cholesterol: 37.9mg | Sodium: 504.4mg | Potassium: 304.1mg | Fiber: 3.6g | Sugar: 4.5g | Vitamin A: 957.9IU | Vitamin C: 4.6mg | Calcium: 51.5mg | Iron: 1.9mg | Net Carbs: 6.9g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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