Easy Pumpkin Soup Recipe – Keto Low Carb Gluten-Free
You’ll love this creamy, comforting keto pumpkin soup made with simple few ingredients. Did you know just how easy it is to make keto pumpkin soup?
This low-carb pumpkin soup recipe is super simple to make and so, so, delicious!
It’s a recipe you’ll be making all Fall and Winter long. Whether you’re low carb, keto, or just wanting to eat simpler and healthier you have to try this keto pumpkin soup. It’s an easy, delicious, and quick dinner idea.
Making this low-carb soup is so easy! You simply add the ingredients and bring them to a boil. Before serving, add the cream and stir to heat through.
This Keto Pumpkin Soup Recipe can be served hot or cold with your favorite keto bread for a filling meal that will not blow your macros.
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Ingredients in Pumpkin Soup
This pumpkin soup is super creamy thanks to the pumpkin puree and a generous splash of cream. It’s flavorful too If you like, you can add garlic, fresh thyme, and a pinch of cayenne pepper for a little heat.
You can use a canned pumpkin puree or simply roast your own pumpkin in the oven and put it in your blender until smooth. If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth. If you have fresh pumpkin puree and homemade chicken stock — well, then that’s even better.
To garnish the soup, I like to add a swirl of sour cream or Greek yogurt, a sprinkle of fresh parsley, and a handful of pepitas. If you haven’t heard of pepitas before, they’re just pumpkin seeds without a hull. You can buy them already roasted and salted in most major grocery stores. Pepitas are a delicious snack or a crunchy topping for all kinds of recipes.
Fresh Pumpkin in Pumpkin Soup
You can make this soup with homemade pumpkin puree. To make freshly roasted pumpkin puree, first, preheat your oven to 350 degrees.
Cut the pumpkin in half and clean the inside cavity of seeds and strings. Brush the cut sides with oil, and bake cut-side-down on a baking sheet for 45-50 minutes or until a fork easily pierces the skin.
Then, remove the pumpkin from the oven and let it cool for 10 minutes. Peel away the skin, and mash the pumpkin flesh. For an even smoother puree, you can blend the cooked pumpkin in a food processor.
You can serve this soup to start a holiday meal, but it’s equally at home with a sandwich or salad for lunch. What better way to serve a leftover Thanksgiving turkey sandwich than with a side of hot, steamy, pumpkin soup?
The soup is incredibly thick and creamy, so with most low-carb dishes, you won’t be wanting much before you start to feel full. So, whether you’re low carb, keto, or just wanting to eat simpler and healthier you have to try this keto pumpkin soup.
You can certainly make it a day ahead of time, store it in the refrigerator and reheat it when needed. One of the best things about this recipe is that the leftovers taste even better the next day. But remember, because there is heavy cream in the soup, a gentle reheat over low heat is best.
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