Description
Keto Roasted Pumpkin Soup is a creamy, comforting dish that perfectly embodies the essence of fall. Each spoonful features roasted pumpkin blended with aromatic spices and rich coconut milk, creating a low-carb delight ideal for chilly evenings. Packed with flavor and nutrition, this soup is perfect for anyone following a ketogenic diet or simply seeking a hearty meal. Cozy up and enjoy this delicious creation that warms both your heart and kitchen.
Ingredients
Scale
- 1 medium fresh pumpkin (about 2 lbs)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the chopped onion and minced garlic until golden brown (about 5-7 minutes).
- Once the pumpkin is roasted and slightly cooled, scoop out the flesh and add it to the pot along with vegetable broth. Stir to combine.
- Blend the mixture until smooth using an immersion blender or by transferring it to a standard blender.
- Stir in coconut milk and ground cinnamon; season with salt and pepper as desired. Simmer for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg