Keto pumpkin soup low carb. Easy recipe using kabocha.
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Keto Pumpkin Soup

Author Happy Keto

Ingredients

Soup Ingredients

  • 1 cup water
  • 2 packets chicken stock powder
  • 1/8 small kabocha Japanese pumpkin
  • 4 tbs butter
  • 1/4 medium onion chopped
  • 2 cloves garlic chopped
  • 1/2 large knob of ginger chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon

Optional Toppings

  • thick cream
  • 4 slices bacon
  • 1 spring onion
  • dried chili flakes

Instructions

  • Prepare your pumpkin by dicing into small pieces and cooking in boiling water until soft
  • Once the pumpkin is cooked through, put into a blender and process until it forms a puree
  • In a saucepan, add the water and heat on the stove, before adding the chicken stock powder and stir until dissolved
  • In another saucepan, melt the butter and add the onions, garlic and ginger
  • Cook for 3 minutes or until the onion is translucent
  • Once cooked, add the salt, pepper, coriander, cumin and cinnamon and cook for another 2 minutes
  • Add the pumpkin puree to this mixture and stir well
  • Add the chicken stock and stir well before letting it simmer for 20 minutes
  • Take ingredients off the heat and use a blender or food processor to create a smooth puree
  • Return to the heat and cook for another 20 minutes
  • Serve hot with thick cream, crispy bacon pieces, spring onions and chili flakes!

Notes

Nutrition Information (approx):
This recipe makes two servings.
Each serving has 11g net carbs (using toppings as pictured).
Calories: 413kcal, Net carbs: 11g, Carbs: 15g, Fibre: 4g, Fat: 32g, Protein: 8g, Sugar: 5g