In a large pot, melt the butter over medium heat. Add the white onion and sauté until it becomes translucent, and then stir in the scallions, frying lightly. Add the pumpkin and the water to the pot. Bring to a boil, and then reduce to medium-low, simmering uncovered for 20 minutes.
An easy pumpkin soup recipe that's keto friendly, low-carb, and gluten-free. : Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, to give the flavors time to meld.
This low-carb pumpkin soup with bacon is made with canned pumpkin puree, which helps to keep prep work to a minimum. Of course, if you have some fresh pumpkin, you could make your own puree. But, I modified this soup recipe to use 15 ounces of puree to make things easy. Always use unsweetened plain almond milk.
This Roasted Low Carb Pumpkin Soup is super comforting and entirely gluten-free, grain-free, and perfect for people with diabetes. Additionally, the Rosemary flavor will fill your entire kitchen with an aroma, and you would want to bake it every day. Turmeric adds extra healthiness, and garlic and shallots combine the flavor into perfection.