Keto Pumpkin Soup recipe
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- 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®) 1 ½ teaspoons pumpkin pie spice 1 teaspoon salt 2 ½ cups chicken stock 1 (15 ounce) can pumpkin puree 1 cup heavy cream 2 tablespoons heavy cream, or to taste 3 tablespoons crushed walnuts
Nutrition Info
- 243.5 caloriescarbohydrate: 9.6 gcholesterol: 58.1 mgfat: 20.8 gfiber: 2.6 gprotein: 7.1 gsaturatedFat: 10.5 gservingSize: -sodium: 862.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Keto Pumpkin Soup
Directions
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Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.