There’s nothing more fitting for fall than agood pumpkin soup. This Super Simple Keto Pumpkin Soup is incrediblyflavoursome and just what we all need as the weather turns more chilly.
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.
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.
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.
Adjust the seasoning to taste and serve with an optional drizzle of cream, chilli flakes and more cracked black pepper.
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Nutrition Facts
Keto Pumpkin Soup
Amount Per Serving (1 Cup)
Calories 177Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 11g4%
Fiber 0.7g3%
Protein 6g12%
Net Carbs 10.3g
* Percent Daily Values are based on a 2000 calorie keto diet.
You can of course just boil it in the stock, but trust me guys, It’s worth the extra time to roast it and it’s fuss-free.Just pop in the oven and do something else whilst it’s cooking.
Choose a good pumpkin.
Hokkaido or delicata are great, you don’t even have to peel them (bonus!) and butternut or crown price are also good for this soup.Just be mindful, different varieties have different net carbs. It’s best not to use spaghetti squash as it’s not so flavoursome for soup albeit lower in carbs.Also, try not to use the carving pumpkins for this soup, they’re not very tasty.