How To Make Low Carb Pumpkin Soup Recipe
A rich and creamy soup made with pumpkin, spices and cream, perfect for a cozy night in.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups pumpkin puree
- 2 cups chicken broth
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
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Add pumpkin puree, chicken broth, cinnamon, ginger and nutmeg. Stir well to combine.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Remove from heat and let cool slightly. Blend the soup using an immersion blender or transfer to a blender in batches.
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Return to pot and stir in heavy cream. Season with salt and pepper to taste.
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Reheat the soup over low heat until warmed through.
Nutrition
- Calories : 163kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 41mg
- Sodium : 587mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 5g
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