Warm Up with This Keto Pumpkin Soup Recipe
As the weather cools down, there’s nothing more comforting than a warm bowl of soup. This Keto Pumpkin Soup recipe is not only creamy and delicious but also perfect for those following a keto diet. Packed with rich flavors, this low-carb pumpkin soup is an easy recipe that can be whipped up in no time. Whether you’re looking for a quick lunch, a cozy dinner, or a keto-friendly appetizer, this pumpkin soup will satisfy your cravings without breaking your carb count.
Ingredients in Pumpkin Soup
This keto-friendly soup uses simple ingredients to create a flavorful, creamy dish that’s perfect for a low-carb diet. Here’s a closer look at the key components:
- Pumpkin: Fresh pumpkin is recommended for the best flavor, but canned pumpkin can be used as a substitute for convenience. That means you can make this year round if you want!
- Broth: Vegetable broth adds a base flavor that complements the pumpkin. If you prefer, chicken broth can be used for a richer taste.
- Almond Milk & Heavy Cream: These two ingredients help create the creamy texture that makes this pumpkin soup so satisfying. Unsweetened almond milk is preferred to keep it keto-friendly.
- Butter: Adds richness to the soup, making it even more delicious.
Tips & Tricks For the Perfect Soup
To ensure your keto pumpkin soup turns out perfectly, here are a few tips to consider:
- Be cautious when handling the hot pumpkin after roasting; it can be tricky to scoop safely.
- Pureeing the pumpkin directly in the soup pot saves extra dishes and simplifies the process.
- Let the soup cool slightly before adding almond milk and cream to prevent curdling and to maintain that creamy texture.
Substitutions & Variations
If you need to make adjustments to this keto pumpkin soup recipe, here are some simple substitutions and variations:
- Squash: If you don’t have pumpkin on hand, other squash varieties such as butternut squash can work well.
- Dairy-Free: Substitute coconut milk for the heavy cream and butter if you’re looking for a dairy-free option that still fits into a keto diet.
When to Serve Keto Pumpkin Soup
This keto pumpkin soup can be enjoyed on various occasions, making it a versatile addition to your low-carb recipe collection. Here are a few ideas:
- Lunch: A light but filling option that’s perfect for mid-day meals.
- Dinner: Pair it with a side salad or keto bread for a complete low-carb meal.
- Appetizer: Serve in smaller portions to start off a meal, especially during the fall season.
- Seasonal: This soup is perfect for fall gatherings, thanks to its rich pumpkin flavor and warm spices.
Leftovers & Storage
If you have leftovers, this keto pumpkin soup can be easily stored and reheated for future meals. Here’s how to handle it:
- Store the soup in an airtight container in the refrigerator for up to 3 days, keeping it fresh for future enjoyment.
- Reheat gently on the stovetop or in the microwave to preserve the creamy texture.
Other Soup Recipes
Looking for more keto-friendly soup recipes? Here are a few more low-carb options to try:
- Keto Broccoli Cheddar Soup: A creamy, cheesy soup with tender broccoli that’s perfect for keto dieters.
- Keto Chicken Soup: A hearty, comforting soup packed with tender chicken and vegetables, ideal for a low-carb meal.
Other Keto Recipe Ideas
Keto doesn’t have to be complicated. I don’t get too concerned about being precise. I do weigh and count carbs sometimes – when I have time. My Keto Recipe Collection is a great place for people who want to take the ‘is this keto’ out of their mind and just EAT! Below are some of my all-time favs:
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- Keto Buffalo Chicken Deviled Eggs – I love this spin on the traditional deviled egg. It’s great for breakfast, parties or snacks during the week.
- Keto Garlic & Thyme Steak – LOVE this herb combination!
- Spinach and Feta Eggs – My NUMBER ONE favorite breakfast out there. I love how the feta gets creamy and livens up the tastebuds!
- Breakfast Cheeseburger Wrapped in Lettuce – Who said burgers are just for breakfast? Add an egg to the top of it and woalah! It’s breakfast and so yummy at that!
This Keto Pumpkin Soup is a versatile and flavorful dish that fits perfectly into a keto diet. With its rich, creamy texture and low-carb ingredients, it’s an easy recipe that’s perfect for fall and beyond. Whether you’re looking for a quick keto lunch, a comforting dinner, or a seasonal appetizer, this pumpkin soup is sure to satisfy.
![Keto Pumpkin Soup Recipe](https://ketorecipecollection.com/wp-content/uploads/2023/10/Keto-Pumpkin-Soup-Recipe.jpg)
Pumpkin Soup Recipe
Ingredients
- 1 Tbsp olive oil
- 15 ounces fresh pumpkin canned pumpkin may be substituted
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 3 cups vegetable broth chicken broth may be substituted
- 1/2 cup almond milk unsweetened is preferred
- 1/4 cup heavy cream 1/2 + 1/2 works as well
- 3 Tbsp butter
Instructions
- Cut in pumpkin (or squash) in half. Deseed and place in oven safe pan. Add a little water to the cavity and/or pan.
- Bake at 375 degrees until soft.
- Being careful not to burn yourself, scoop cooked pumpkin/squash and puree in soup pot.
- Add dry spices: garlic powder, onion powder, and salt. Stir and cook until spices are roasted and fragrant.
- Add vegetable broth into the saucepan, cover, and bring to a boil. Reduce to lo heat and simmer for 15-20 minutes.
- Remove saucepan from heat, remove the lid and let steam out for 10 minutes.
- Stir in almond milk, heavy cream, and butter. Stir until butter is fully melted and serve.