Keto Cream of Pumpkin Soup

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Keto Cream of Pumpkin Soup Recipe

This Keto Cream of Pumpkin Soup is a warm and flavorful soup ideal for chilly autumn evenings. This soup is quick and easy to make, using pumpkin puree, chicken or vegetable broth, heavy cream, and a blend of warming spices.

Ingredients

• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 can (15 ounces) pure pumpkin puree
• 1 cup heavy cream
• 1 minced garlic clove
• 1/4 cup chopped onion
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• 2 cups broth (chicken or vegetable)
• 1/4 cup chopped celery
• 1/4 tsp black pepper
• 1/4 tsp salt

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Instructions

• In a large saucepan over medium heat, heat the olive oil.
• Cook until the onion and celery are softened, about 5 minutes.
• Cook for another minute after adding the garlic.
• Stir in the pumpkin puree, broth, and spices to combine.
• Bring the mixture to a boil, then reduce to a low heat and continue to cook for 10 minutes.
• Remove from the heat and set aside to cool slightly.
• In a blender or with an immersion blender, puree the soup until smooth.
• Return the soup to the pan and stir in the heavy cream.
• Heat soup over low heat for 5 minutes, or until thoroughly warmed.
• If desired, season with additional salt and pepper to taste.

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