Low-Carb Creamy Pumpkin Soup
Revel in the sweet and savory flavors of the perfect fall soup! Low-carb creamy pumpkin soup is ready in 30 minutes!
Equipment
- Soup Pot
Ingredients
- 1 can Pumpkin Puree
- 3 tbsp Butter
- 1/2 Onion chopped
- 2 tsp Minced Garlic
- 1/2 cup Heavy Whipping Cream
- 2 cups Vegetable Broth
- 1 tbsp Sugar-Free Honey
- 1/2 tsp Cinnamon
- 1 pinch Nutmeg
Instructions
- Melt the butter in a pot over medium heat.
- Add in the onions, and saute until becoming tender.
- Mix in the minced garlic, pumpkin puree, sugar free honey, cinnamon, nutmeg and salt and pepper to taste. Saute another 30 seconds.
- Pour in the vegetable broth, and bring to a low boil.
- Reduce the heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup into a fine puree if desired.
- Stir in the heavy whipping cream until well combined.
- Serve garnished with a drizzle of heavy whipping cream and parsley if desired.
Notes
Calories: 165 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.