Pumpkin Soup Recipe
Creamy, filling, and versatile are what makes this a go-to fall recipe.
Cook Time: 30 minutes minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Vegetarian
Keyword: keto soup, pumpkin
Servings: 5 people
Calories: 133kcal
- 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
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.
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
