Pumpkin And Cabbage Soup
This Pumpkin And cabbage soup is a creamy winter vegetable soup recipe using only low-carb vegetables.
It’s one of the healthy comfort foods you can eat all year long with no guilt.
This creamy hearty winter vegetable soup with roasted macadamia nuts on top is ready in 30 minutes and perfect to freeze.
What’s A winter Vegetable Soup?
A low-carb winter soup contains many fulfilling but keto-friendly vegetables, celery, pumpkin plus some cabbage.
Since cabbage is packed with many beneficial vitamins, nutrients, and fiber this soup will bring you all the necessary vitamins this winter.
Plus, one bowl only contains 7.4 grams of net carbs, perfect for a light low carb dinner.
How To Make Pumpkin And Cabbage Soup
This low-carb cabbage soup on its own is very light and runny.
The trick to making a thick, creamy low-carb cabbage soup is to combine cabbage with pumpkin, and heavy cream.
In fact, pumpkin is a very low-carb vegetable with only 9 grams of net carbs per 100 grams – very similar to broccoli.
Pumpkin and heavy cream add a lovely creamy texture to this low-carb winter soup without adding many carbs.
Let’s see what you need to make this delicious low-carb soup:
- Cabbage – white, roughly chopped.
- Pumpkin – peeled and cut into cubes so it’s easier to fit them in the pan.
- Celery – diced
- Heavy Cream – or coconut cream. Both are keto-friendly creams.
- Vegetable stock or chicken stock if not vegetarian
- Olive Oil or butter
Pumpkin And Cabbage Soup Toppings
The best low-carb soup toppings are toasted nuts and seeds. Simply put your nuts and seeds in a frying pan and toast them with salt and garlic powder.
The best low-carb seeds and nuts are:
- Sliced almonds
- Pumpkin seeds
- Sunflower seeds
Other delicious keto soup toppings are grated cheese like parmesan or cheddar, fresh herbs like Italian parsley or cubed soft cream cheese, or a drizzle of olive oil.
For kids, you can add some popcorn (not keto but a healthy option to make them love soup!)
More Healthy Soup Recipes
If you love healthy soup, you can also try:
Pumpkin And Cabbage Soup
Want My Kitchen Equipment?
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion peeled, diced
- 3 Garlic Clove peeled, crushed
- 14 oz White Cabbage washed, roughly chopped (400g)
- 20 oz Pumpkin washed, peeled, chopped in small cubes (400g)
- ½ cup Celery trimmed, finely diced
- 4 cup Vegetable Stock
- 1 cup Heavy Cream or coconut cream if dairy-free
- 1 teaspoon Salt adjust to taste
Serving suggestions per bowl
- 2-4 tablespoons Shredded Parmesan
- 4 Macadamia Nuts
- In a large saucepan, warm the olive oil.
- Add the chopped onion and crushed garlic. Fry until soft and fragrant for about 2 minutes.
- Add chopped cabbage, pumpkin pieces, diced celery, and stir fry for 2 minutes.
- Add the vegetable stock, reduce heat, cover, and simmer for 20 minutes or until the vegetables are soft and tender.
- Stir in heavy cream and blend until smooth into a blender or using an immersion stick blender.
- Feel free to adjust the thickness of your soup by adding a bit more cream or cold water to get a lighter soup.
- Serve with 2 tablespoons of grated cheddar and roasted salted macadamia nuts on top.
- Store up to 3 days in an airtight container in the fridge or freeze. Defrost in the fridge the day before serving.
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Posted In:Heavy CreamOnionPumpkinOne PanEgg-FreeGluten-FreeHealthyKetoLow-CarbVegetarianDinnerLunchSide DishEasyUnder 30 Minutes
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