Keto Pumpkin Cream Soup
Indulge in the comforting warmth of Keto Pumpkin Cream Soup, a rich and flavorful dish perfect for fall or anytime you're craving a low-carb meal that's packed with seasonal goodness. This velvety soup is crafted with nutrient-rich pumpkin puree, creamy heavy cream, and a delicate balance of spices like cinnamon, nutmeg, and ginger, making each spoonful a celebration of autumn flavors. Enhanced with the savory notes of fresh sage and a hint of garlic, this keto-friendly recipe achieves an irresistible depth of flavor while maintaining its low-carb status with unsweetened almond milk. Ready in just 40 minutes, this cozy and creamy soup is an easy one-pot wonder suitable for family dinners, holiday appetizers, or a nourishing lunch. Serve it piping hot with an optional garnish of fresh sage or sour cream for an elegant yet guilt-free treat!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 2 cups chicken broth
- 2 tablespoons butter
- 1 small, chopped onion
- 2 minced garlic cloves
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 leaves, thinly sliced fresh sage
- 1 tablespoon olive oil
Instructions
Begin by heating a large pot over medium heat and add the olive oil and butter. Wait until the butter has melted and starts to foam.
Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
Introduce the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
Stir in the pumpkin puree and mix well with the onions and garlic, letting it cook for a couple of minutes.
Pour in the chicken broth, almond milk, and heavy cream. Stir the mixture until it's well combined and smooth.
Season the soup with ground cinnamon, nutmeg, ginger, salt, and black pepper. Mix the spices through the soup thoroughly.
Bring the soup to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
After 15 minutes, add the sliced fresh sage to the soup and let it cook for an additional 5 minutes.
Use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, blend it smooth, and return it to the pot.
Taste the soup and adjust the seasonings if needed. If the soup is too thick, you can add a bit more almond milk or broth to thin it to your desired consistency.
Serve the soup hot, garnished with extra sage leaves or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1118 mg | 86% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
