Creamy Keto Pumpkin Soup
A delicious and warming low-carb pumpkin soup, perfect for a healthy and satisfying meal. Easy to make and incredibly flavorful!
Equipment
- Spacious Saucepan
- Immersion Blender
Ingredients
- 15 ounces pumpkin puree (about 1 ¾ cups, canned or homemade)
- 4 cups vegetable broth
- 2/3 cup heavy cream
- 2 tablespoons sunflower seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Start by melting the butter in a spacious saucepan over medium heat. Add the pumpkin puree and gently sauté it for a few minutes until it turns a light golden color and smells fragrant.
- Stir in the curry powder, garlic powder, salt, and black pepper, mixing well to coat the pumpkin.
- Pour in the vegetable broth and the heavy cream. Remember to reserve about two tablespoons of cream for a lovely garnish later. Bring the soup to a gentle simmer over low to medium heat and let it cook for 10 minutes, allowing the flavors to meld.
- For an extra smooth, velvety soup, carefully use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender or food processor until perfectly smooth.
- Serve your delicious, warming soup hot. Garnish each bowl with a sprinkle of sunflower seeds and a delicate swirl of the reserved heavy cream. Enjoy!
Notes
Nutrition Information per serving:
Calories: 194
Total Carbs: 10.5g
Net Carbs: 6.9g
Fats: 15.8g
Protein: 5g
Calories: 194
Total Carbs: 10.5g
Net Carbs: 6.9g
Fats: 15.8g
Protein: 5g
