Low Carb Pumpkin Soup Recipe
Pumpkin soup is a delicious nutritional powerhouse. This savory soup is creamy, gorgeous and satisfying. A simple recipe that can stand alone and be served with low carb bread or be an amazing compliment to a nice dinner.
Servings 8 servings
Calories 133kcal
Equipment
Ingredients
- ½ tbsp butter
- 1 stock celery chopped
- ½ cup onion chopped
- 15 oz Pumpkin Puree Not pumpkin pie filling
- 4 cups Chicken Broth
- ½ tsp thyme
- ½ tsp garlic to taste
- ¼ tsp smoked paprika optional if you like the smoky taste
- 8 oz Cream Cheese cubed. Skip if you are dairy free or trying to cut calories or inflammation.
- ½ cup Parsley Fresh and chopped fine.
- Salt & Pepper to taste add these at the end when you taste for seasoning.
Optional Toppings
- roasted pumpkin seeds Shelled or with the shell on- whatever you prefer.
- Basil Leaves fresh
- Crumbled bacon
- sliced green onion or chives
Instructions
- Add the butter and chopped celery and onion to the stock pot and saute until translucent.
- Add the rest of the ingredients to the post EXCEPT the cream cheese and fresh Parsley. Bring to a slow boil and let cook for about ten minutes.
- Reduce the heat to a low simmer and add cubed cream cheese. Do not boil. Stir occasionally until melted (about ten minutes). Pulse with an immersion blender until smooth. See post for alternative if you don't have an immersion blender.
- Add the fresh Parsley and stir. Serve hot with desired toppings. Keeps in the fridge for 4-5 days.
Nutrition
Serving: 8oz | Calories: 133kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Sodium: 533mg | Fiber: 2g | Net Carbs: 5g | Fat Ratio per Serving: 74.44% | Protein Ratio per Serving: 9.02% | Carb Ratio per Serving: 15.04%