Keto Pumpkin Soup
This keto pumpkin soup recipe is silky smooth, lovely and thick and full of flavour. If you love pumpkin soup you need to give this a try.
Servings 10
Calories 184kcal
Ingredients
- 2 tbsp coconut oil
- 1 brown onion, chopped
- 1 tsp salt
- 1 packet Mingle Seasoning 'Curry in a Hurry' spice mix
- 1 kg butternut pumpkin, chopped
- 4 cups chicken bone broth or stock
- 1 can coconut cream (400ml)
Instructions
- Heat a large saucepan over medium heat and add the coconut oil to melt
- Add the onion and salt to the saucepan and cook for five minutes, until it has softened
- Add the 'Curry in a Hurry' spice mix to the onions and cook while stirring for one to two minutes to release the fragrance
- Add the pumpkin and the broth/stock to the saucepan and bring to a simmer
- Simmer until the pumpkin is cooked through, approximately 20 minutes
- Remove from the heat and allow to cool slightly. Then blend using a stick blender or in batches in a blender until completely smooth. Be careful blending the liquid while it is still hot
- Return the blended mixture to the saucepan over medium heat and add the can of coconut cream
- Stir to combine the coconut cream and heat through
- IOnce it is hot it is ready to serve. We like to garnish it with some chopped coriander/cilantro
Notes
1 serve = 1 cup of soup
NOTE THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VERY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 184kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Fiber: 2g | Sugar: 1g | Net Carbs: 9g