For a richer flavor, consider roasting the pumpkin puree before adding it to the soup. A pinch of nutmeg or cinnamon can enhance the pumpkin pie spice. If you don't have an immersion blender, you can use a regular blender, but be sure to vent the lid to prevent pressure buildup. Garnish with toasted pumpkin seeds for extra crunch and visual appeal. Feel free to add a dash of hot sauce for a spicy kick.
Keto Pumpkin Soup
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS34
Embrace the cozy flavors of fall with this velvety smooth Keto Pumpkin Soup. A decadent and guilt-free indulgence, perfect for warming you from the inside out on chilly evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol58 mg
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Fiber3 g
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Protein7 g
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Saturated Fat11 g
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Sodium863 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a saucepan, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes.
02 Step
Recipe View 5 mins Reduce heat to medium-low, add minced garlic, and sauté until the onion begins to soften, about 2-3 minutes more. Stir in brown sugar substitute, pumpkin pie spice, and salt.
03 Step
Recipe View 10 mins Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
04 Step
Recipe View 2 mins Carefully blend the soup until smooth using an immersion blender. Stir in 1 cup of heavy cream and adjust salt, if necessary.
05 Step
Recipe View 1 mins Garnish with a drizzle of heavy cream and crushed walnuts before serving.
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RECIPE REVIEWS
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Please Rate
Jensen Corkery
Jun 26, 2025Easy to make and tastes like a gourmet dish.
Earnest Flatley
Jun 17, 2025I added a little ginger and it was amazing!
Cornell Becker
May 8, 2025My kids loved this soup, even the picky eaters!
Elda Heller
Apr 22, 2025This soup is so creamy and flavorful! I was surprised it was keto-friendly.
Tatum Rau
Mar 14, 2025I used coconut milk instead of heavy cream to make it dairy-free, and it was still delicious!