KETO PUMPKIN SOUP

EASY

INGREDIENTS

– 1 tbsp Olive Oil – 15 oz Fresh Pumpkin  – ¼ tsp Garlic Powder – ½ tsp Onion Powder – 1 tsp Salt – 3 cups Vegetable Broth – ½ cup Almond Milk – ¼ cup Cream – 3 tbsp Butter

Cut Pumpkin in Chunks

Peel and deseed the pumpkin. Then, cut it into chunks, weigh the amount required, and cook for one minute with garlic, onion powder, and salt.

1

Add Vegetable Broth

Add vegetable broth into the saucepan, cover, and bring to a boil. Reduce to lo heat and simmer for 15-20 minutes until the pumpkin is fork-tender.

2

Blend the Soup

Remove the saucepan from heat, remove the lid and let steam out for 10 minutes, then blend the Keto Pumpkin Soup with an immersion blender until smooth.

3

Add Cream and Butter

Stir almond milk, heavy cream, and butter into the Keto Pumpkin Soup. Stir until butter is fully melted and serve.

4

Serve Keto Pumpkin Soup

Serve 1 cup per person with keto toppings you love, like zero-carb pork rinds, parmesan, toasted pumpkin seeds, a drizzle of olive oil, or cream.

5

NET CARBS FAT PROTEIN

6.8 grams

14.6 grams

1.4 grams

SERVINGS

TIME

Serving: 1 Cup Makes: 5 Servings

Prep: 10 Minutes Cook: 20 Minutes

KETO PUMPKIN SOUP

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