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Keto Pumpkin Soup - Low Carb and Gluten-Free - Kicking Carbs
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Brief Description
With a rich pumpkin flavor and a slight kick of heat, this spicy pumpkin soup deserves to become a habit.
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Main Ingredient
Pumpkin
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Category: Soups
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Store this keto creamy pumpkin soup in the refrigerator for up to five days. If you would like to freeze it, allow it to cool and then place it in a freezer safe container. Freeze for up to three months. Variations For a fun twist, add in ½ teaspoon each turmeric powder and curry powder. For a sweet soup, add one tablespoon of powdered Swerve. Craving more pumpkin flavor? Add one teaspoon of pumpkin pie spice powder. Add ½ teaspoon of a mild curry powder and ¼ teaspoon ground nutmeg. Finish with a squeeze of fresh lime juice.
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Posted By: newtownsqkitty
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Posted On: Oct 19, 2021
Number of Servings:
Ingredients:
- 15 ounces - Can Pumpkin Puree
- 2 1/2 cups - Chicke Broth
- 1 cups - Heavy Cream or Half & Half
- 1 teaspoons - Sea Salt
- 1/4 teaspoons - Black Pepper
- 1/4 teaspoons - Crushed Red Pepper
- 1/2 teaspoons - Xanthan Gum
- 15 ounces - Can Pumpkin Puree
- 2 1/2 cups - Chicke Broth
- 1 cups - Heavy Cream or Half & Half
- 1 teaspoons - Sea Salt
- 1/4 teaspoons - Black Pepper
- 1/4 teaspoons - Crushed Red Pepper
- 1/2 teaspoons - Xanthan Gum
Directions:
In a large saucepan, combine the pumpkin puree, chicken broth, cream, thyme, salt, pepper, and red pepper flakes.
Stir in xanthan gum.
Cook over medium heat for 15 minutes until warmed through and slightly thickened.
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