You’ll love this creamy, comforting low GI and diabetic friendly pumpkin soup made with simple pantry ingredients in less than 30 minutes. This low-carb pumpkin soup recipe is simple to make and so, so, delicious! It’s a recipe you’ll be making all Fall and Winter long.
Pumpkin is such a easy ingredients that we can turn into food, snacks or food! And most importantly it is low carb and can lower our blood sugar if you consume it in moderation!
THE RECIPE FOR LOW CARB CREAMY PUMPKIN SOUP
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
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