Description
Keto Roasted Pumpkin Soup is a creamy, low-carb delight that perfectly captures the essence of autumn. Infused with aromatic garlic and savory spices, this dish offers a warm and comforting experience in every spoonful. Ideal for chilly evenings or festive gatherings, this soup not only satisfies your taste buds but also aligns with your ketogenic lifestyle. Enjoy a nourishing bowl that feels like a cozy embrace while showcasing seasonal ingredients at their best.
Ingredients
Scale
- 2 cups fresh pumpkin, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced pumpkin with olive oil, salt, and pepper on the prepared baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat a splash of olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add garlic and cook until fragrant (1 minute).
- Add the roasted pumpkin to the pot along with coconut milk and vegetable broth. Blend until smooth using an immersion blender or regular blender.
- Return to heat for a few minutes to warm through before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg