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Creamy Keto Pumpkin Soup Recipe
- 15 oz Pumpkin Puree 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
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.
Serving: 2cups | Calories: 320kcal | Carbohydrates: 13.4g | Protein: 2.5g | Fat: 26.6g | Saturated Fat: 17.7g | Cholesterol: 95mg | Sodium: 898mg | Potassium: 24mg | Fiber: 3.9g | Sugar: 5.1g | Calcium: 56mg | Iron: 1mg