Keto Pumpkin Soup with Coconut Milk (Edit recipe)

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Creamy, comforting, and full of warm fall flavor, this keto pumpkin soup with coconut milk is like a cozy blanket in a bowl. This keto pumpkin soup recipe is rich, dairy-free, and made with simple pantry ingredients like canned pumpkin (make your own pumpkin puree from real pumpkin), coconut cream, and broth. No carbs, no fuss, just a low carb soup that’s perfect for fall nights or Thanksgiving dinner.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 4

Ingredients

15 oz Easy Roasted Pumpkin Puree (click for recipe)
1 cup Coconut Milk
2 cups Chicken Broth
1 Onion
2 cloves Garlic
2 Tbsp Olive Oil
1 tsp Cinnamon, Ground
.5 tsp Nutmeg
.5 tsp Ginger, Ground
.25 tsp Salt
.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil or butter in a large pot over medium heat
Add chopped onion and garlic, saute 5 minutes until soft
Stir in pumpkin puree, broth, and spices
Bring to a boil, then reduce the heat and simmer 10 minutes
Add coconut milk or cream, salt, and pepper
Simmer 5 more minutes, then blend until smooth using an immersion blender
Serve hot with your favorite toppings

Notes

For extra creaminess, use chicken stock instead of broth. Adjust spice to taste and blend well for a silky finish. Great for meal prep or cozy weeknight dinners.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	17 g
Carbohydrates:	0 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	274 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.