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Pumpkin And Cabbage Soup

5 from 393 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Low Carb Cabbage soup

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.

Low Carb Cabbage soup

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.

Ingredients

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
  • Onion
  • Garlic
  • Olive Oil or butter
  • Salt
Healthy Creamy Winter Vegetable Soup with Cabbage and Sweet Potato. An easy paleo and vegan soup with almond milk. Perfect comfort food dinner.

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:

  • Macadamia
  • Sliced almonds
  • Walnuts
  • 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!)

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Healthy Creamy Winter Vegetable Soup with Cabbage and Sweet Potato. An easy paleo and vegan soup with almond milk. Perfect comfort food dinner.

Pumpkin And Cabbage Soup

This Low-Carb Winter Vegetable Soup with pumpkin, celery, and cabbage is a perfect, creamy and warming keto dinner.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 10 bowls
Serving Size: 1 serving (1 cup)
5 from 393 votes

Ingredients

  • 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

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • 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.

Storage

  • Store up to 3 days in an airtight container in the fridge or freeze. Defrost in the fridge the day before serving.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 serving (1 cup)
Yield: 10 bowls
Serving: 1serving (1 cup)Calories: 147kcal (7%)Carbohydrates: 8.9g (3%)Fiber: 1.5g (6%)Net Carbs: 7.4gProtein: 2.2g (4%)Fat: 12.1g (19%)Saturated Fat: 6.1g (38%)Polyunsaturated Fat: 0.7gMonounsaturated Fat: 4.5gCholesterol: 27.8mg (9%)Sodium: 644.7mg (28%)Potassium: 313.2mg (9%)Sugar: 4.7g (5%)Vitamin A: 5447.3IU (109%)Vitamin B12: 0.1µg (2%)Vitamin C: 20.7mg (25%)Vitamin D: 0.4µg (3%)Calcium: 58.1mg (6%)Iron: 0.7mg (4%)Magnesium: 15.6mg (4%)Zinc: 0.4mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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