Creamy Keto Pumpkin Soup Recipe
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Ingredients
- 15 oz Pumpkin Purée homemade or canned
- 4 cups Vegetable Broth
- ⅔ cup Heavy Cream
- 2 tablespoon Sunflower Seeds
- ½ teaspoon Garlic Powder
- 1 teaspoon Curry
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Butter
Instructions
- Melt the butter in a deep sauce pan and sauté the pumpkin puree until it reaches a soft gold colour.
- Season with curry, garlic powder, salt and pepper.
- Add the vegetable broth and the cream, keeping two tablespoons of the cream to garnish, and let it simmer over low to medium heat for 10 minutes.
- If you prefer a velvety texture, use a stick blender or food processor to blend all the ingredients.
- Serve hot, sprinkled with sunflower seeds and a swirl of cream.
Makes 4
Nutrition
Serving: 1bowlCalories: 194Fat: 15.8gProtein: 5gTotal Carbs: 10.5gNet Carbs: 6.9gFiber: 3.6gSugar: 4.5g