Keto Pumpkin Soup
Description
This keto pumpkin soup recipe can be made with bone broth or chicken stock and garnished with walnuts — great for those following a keto or low-carb diet.
Ingredients
•
1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
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1 1/2 teaspoons pumpkin pie spice
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1 teaspoon salt
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2 1/2 cups chicken stock
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1 (15 ounce) can pumpkin puree
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1 cup heavy cream
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3 tablespoons crushed walnuts
Directions
1
Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.
2
Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.
3
Drizzle servings with heavy cream; sprinkle with walnuts.