A warm and comforting keto-friendly pumpkin soup perfect for Halloween gatherings or cozy autumn nights. It's rich, creamy, and packed with seasonal flavors.
Ingredients: 2 cups canned pumpkin puree. 1 cup coconut milk. 2 cups chicken or vegetable broth. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put coconut milk, broth, and pumpkin puree in the pot. Mix well. Ground ginger, nutmeg, cinnamon, salt, and pepper can be used to season. Use a stir to mix. Let the soup simmer for 15 to 20 minutes, stirring every now and then. Take the soup off the heat once it's fully heated through and the flavors are well mixed. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Check the seasoning and make changes if needed. If you want, you can add a swirl of coconut cream or chopped fresh herbs on top while it's still hot. Thanks for making this pumpkin soup keto-friendly.
Prep Time: 10 minutes
Cook Time: 20 minutes
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