Creamy Keto Pumpkin Soup
Add healthy fats to your low carb diet with a smooth and creamy keto pumpkin soup. This savory low carb soup also fits the macros for a fat fast recipe.
Make a seasonal hot version for Fall, with all your favorite spices.
Spring? Leave out the nutmeg and coriander, add lemon or orange zest, and serve chilled.
Featured in the Almost Zero Carb Meal Plan eBook.
Creamy Keto Pumpkin Soup
Per Serving: 194 calories, 2 net carbs.
Servings: 6
Ingredients
4 tbsp butter (Sub coconut oil or MCT oil.)
2 tbsp onion powder
2 cloves garlic, pressed
1/4 tsp cinnamon, ground
1/4 tsp coriander, ground
1/8 tsp nutmeg, ground
1 3/4 c chicken broth
1 c pumpkin puree
2/3 c heavy whipping cream
4 bacon slices, cooked
leftover bacon grease
Directions
Brown butter in a saucepan over medium low heat. Add onion powder, garlic, cinnamon, coriander and nutmeg, stirring well. Cook 1 to 2 minutes.
Add pumpkin and chicken broth, stirring well. Bring to a boil, turn heat to low and simmer 20 minutes.
Using an immersion blender, puree until smooth.
Let simmer an additional 20 minutes.
Once soup is done, add cream and bacon grease, mixing well. Crumble bacon over the top and serve immediately.
Nutrition
Per Serving: 194 Calories; 19g Fat (87.4% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber.
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Special Ingredients
Organic coconut oil burns fat rapidly. Fats from coconut oil aren’t stored. Instead, they’re used immediately for energy.
Coconut oil stays fresh up to two years, has a nice buttery flavor, and is one of the healthiest choices for cooking or baking.
Left Coast’s pure MCT oil blend converts into energy faster than other oils, ignites your body’s metabolic rate and helps maintain healthy levels of cholesterol.
Triple filtered, pharmaceutical grade and USA-made.
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Category: Soup
