Keto Pumpkin Soup
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 30 MINUTES
total time: 35 MINUTES
This delicious low-carb pumpkin soup will be your new fall favorite!
Ingredients
Soup:
- 3 tablespoons butter
- 3 large tablespoons tomato paste
- 14 oz. can or 2 cups pumpkin puree
- 4 cups chicken broth
- 2 teaspoons apple cider vinegar
- 3 tablespoons brown Swerve
- 1/2 teaspoon sage
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 oz. cream cheese, cubed and at room temperature
- 1/3 cup heavy cream
Toppings (optional):
- crumbled bacon
- shredded parmesan cheese
- pumpkin seeds
Directions
1
In a large saucepan, whisk all ingredients together, except for the cream cheese and heavy cream, over medium heat for 10 minutes.
2
Add in the room-temperature cream cheese and heavy cream and stir. Let the soup simmer on low heat for 20 minutes.
3
Serve soup and top with crumbled bacon, parmesan cheese, and pumpkin seeds. Enjoy!
Nutrition Information
Yield: 6 cups, Serving Size: 1 cup
Amount Per Serving:
244 Calories | 18g Fat | 12.5g Total Carbs | 3g Fiber | 4.5g Sugar Alcohol | 6g Protein | 5g Net Carbs