Keto Pumpkin Soup

This creamy keto pumpkin soup, garnished with walnuts, can be made with bone broth or chicken stock and is perfect for those following a keto or low-carb diet.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 244 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy cream
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 3 tablespoons crushed walnuts
• 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
• 2.5 cups chicken stock
• 1.5 teaspoons pumpkin pie spice

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Sauté until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree until fully incorporated. Cover and simmer soup over medium-low heat for 10 minutes.

Step 2

Blend soup carefully using an immersion blender until smooth. Stir in 1 cup heavy cream until incorporated and adjust salt, if necessary.

Step 3

Garnish servings with a drizzle of heavy cream and crushed walnuts.