Keto Pumpkin Soup Recipe

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:

• • 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.

Pumpkin Soup Recipe

Creamy, filling, and versatile are what makes this a go-to fall recipe.

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Cook Time: 30 minutes minutes

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Vegetarian

Keyword: keto soup, pumpkin

Servings: 5 people

Calories: 133kcal

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.

Nutrition

Calories: 133kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 1065mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1mg

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