Low Carb Creamy Pumpkin Soup

This recipe for Low Carb Creamy Pumpkin Soup is really everything yummy that you would expect to enjoy this time of the year.
I like that not only is it tasty to eat, it is also easy to make.

 

Low Carb Creamy Pumpkin Soup

 
This soup is the perfect appetizer to serve up this time of the year.
However, this soup can easily be a great meal as well.
 

There is not enough that can be said about the fall season.
Everyone that I know seems to love everything about this time of the year. Autumn is synonymous with colorful leaves, apple cider, and of course, pumpkin everything!
 

You may be wondering if Pumpkin Soup is Healthy.

What you should know is that pumpkin is indeed a member of the squash family. One cup of pumpkin has about thirty calories and zero fat in it.
Also, that one cup of cubed pumpkin nets out at about seven grams of carbohydrates.

Pumpkin also has some nutrients in it.
What surprises me is that one cup of pumpkin has nearly twice the recommended amount of Vitamin A for a day. Plus, pumpkin also gives us Vitamin C, Potassium, and a bit of protein in it.

 

When I was coming up with this recipe, I was wondering what can I add to pumpkin soup.

Obviously, this pumpkin soup has pumpkin puree in it.
But, we are also going to add soup broth, chicken broth, a Keto broth or vegan broth should be okay options for broth to use in this recipe. However, you may need to add additional seasonings to adjust for the taste.

This creamy pumpkin soup also calls for a dairy product in order to make it creamy.
Options for this dairy product include creams such as heavy cream, coconut cream, or even whipping cream. I have even used Greek Yogurt as my dairy of choice.

 

To personalize this recipe for soup, we will add a few more ingredients to the soup pot.

Minced garlic is good for balancing out the rich taste of the pumpkin puree. We will also add a bit of chopped onion to help give this soup a good taste.

Personalizing this soup is as easy as adding a bit of seasoning.
That is, as needed and for your taste, salt and pepper. Other great seasonings would include sage or even parsley.
 

This pumpkin soup should last a few days in the refrigerator.

But, you could easily freeze your leftover pumpkin soup for later use for say, Thanksgiving dinner.
I like anything that can be enjoyed now as well as later. 🙂
 

Here are some similar recipes that you may also like.

 

• How to Make a Sugar Free Pumpkin Pie.
• Low Carb, Sugar Free, Pumpkin Pancakes.
• Sugar Free Pumpkin Spice Bread.

 

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The recipe for Low Carb Creamy Pumpkin Soup

As mentioned above, you will need pumpkin puree, which you can find here for this recipe.
Also needed is soup broth. You can use chicken broth, a Keto broth or vegan broth should be okay options for broth to use in this recipe. However, you may need to add additional seasonings to adjust for the taste.

This creamy pumpkin soup also calls for a dairy product in order to make it creamy.
Options for this dairy product include creams such as heavy cream, coconut cream, or even whipping cream. I have even used Greek Yogurt as my dairy of choice. Half and Half probably has the least amount of carbohydrates in it.

Please note that your choice of dairy can affect the consistency of your soup.

 

What you will need to make this Low Carb Creamy Pumpkin Soup.

Minced garlic is good for balancing out the rich taste of the pumpkin puree. We will also add a bit of chopped onion to help give this soup a good taste.

Personalizing this soup is as easy as adding a bit of seasoning.
That is, as needed and for your taste, salt and pepper. Other great seasonings would include sage or even parsley.

 

Ingredients needed to make this creamy pumpkin soup.

 

• Olive Oil- 1 tablespoon.
• Chopped Onion- 1 large. This is about a half cup of chopped onion.
• Garlic 4 cloves, Chopped or Minced. That is around 6 teaspoons of minced garlic if you are going that route.
• Pumpkin Puree two 15 ounce cans (20-32 ounces).
• Soup Broth- 6 cups total. You can use chicken broth, a Keto broth or vegan broth
• Heavy Cream- ½ cup. Substitutes for this would include coconut cream,Greek Yogurt , Half and Half or even whipping cream.
• Salt and Pepper- as needed. Also, as needed seasonings would include sage or even parsley.

How to make this Low Carb Creamy Pumpkin Soup .

 

• Use a soup pot , stock pot, or Dutch oven for this recipe. Heat the oil on medium heat and stir in the onion and garlic. Saute this until soft.
• Add the pumpkin puree and the broth to the pot and any desired seasonings. Bring this to a boil and then lower the heat to simmer for an additional 25-30 minutes without a lid.
• For this next step we will need to blend the ingredients together. You can use an immersion blender, blender, or food processor to do so. Please be careful as the soup can be hot. Also, this works best if you divide up the soup to complete this step.
• Transfer the soup back to the pot and simmer for another 20 minutes. Stir in the cream and season as needed if needed. Simmer for another five minutes. Do not allow your soup to boil. Serve immediately

The Recipe Card for Low Carb Creamy Pumpkin Soup

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.

This delicious recipe for Low Carb Creamy Pumpkin Soup is friendly to many diets including keto and gluten free diets.