Keto Pumpkin Soup Recipes

Low Carb Creamy Pumpkin Soup THE SUGAR FREE …

WebOct 16, 2019 · Use a soup pot , stock pot, or Dutch oven for this recipe. Heat the oil on medium heat and stir in the onion and garlic. Saute this …

1. In a stock pot or similar sized pot, heat the oil on medium heat and stir in the onion and garlic. Saute this until soft.
2. Add the pumpkin puree and the broth to the pot and any desired seasonings. Bring this to a boil and then lower the heat to simmer for an additional 25-30 minutes without a lid.
3. For this next step we will need to blend the ingredients together. You can use an immersion blender to do so. Please be careful as the soup can be hot. Also, this works best if you divide up the soup to complete this step.
4. Transfer the soup back to the pot and simmer for another 20 minutes. Stir in the cream and season as needed if needed. Simmer for another five minutes. Do not allow your soup to boil. Serve immediately

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Keto Pumpkin Soup Low Carb, GlutenFree, EASY

WebSep 25, 2018 · Instructions. Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan. Stir to combine. Bring …

1. Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan. Stir to combine.
2. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, to give the flavors time to meld.
3. Remove from the heat, and add the heavy cream.
4. If desired, garnish with sour cream, parsley, and pepitas.

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Super Simple Keto Pumpkin Soup Easy Keto Dinner …

WebPreheat the oven to 400F / 200°C / 180 fan. Chop the pumpkin in half and remove the seeds. Peel (you don’t need to if using Hokkaido or delicata) …

1. Preheat the oven to 400F / 200°C / 180 fan.
2. Chop the pumpkin in half and remove the seeds. Peel (you don’t need to if using Hokkaido or delicata) and chop into 2cm chunks. Place the pumpkin on a baking tray lined with greaseproof paper. Drizzle with 1 tbsp olive oil and a pinch of salt. Cook for 35 minutes util soft, turning once during cooking.
3. Add the butter, ghee or more olive oil to a sauce pan. Fry the onions for 3 minutes on a medium heat until soft and translucent. Add the garlic for 30 seconds until fragrant.
4. Add the pumpkin and stock to a saucepan and simmer for 20 minutes on a medium/ low heat. Use a blender like a Vitamix to blitz until smooth.

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