What’s better on a cold day than a delicious, keto soup? A delicious, keto soup that’s also quick and easy, like this Keto Pumpkin Soup!
We are officially in the soup season! This Keto Pumpkin Soup is one of the many keto soup recipes I’ll be sharing with you. It’s one of my favorites because I usually have most of the ingredients in my kitchen, it’s easy to make, and pumpkin is such a fall flavor so it’s perfect for this time of the year.
For this recipe, you can use your own homemade pumpkin puree or store-bought pumpkin puree. I personally think homemade puree is the better option because there are no added ingredients but if you’re short on time, store-bought absolutely works.
To make your own keto pumpkin puree, you just need to pre-roast pumpkin and blend it, as instructed in the recipe.
This Keto Pumpkin Soup works as an entrée or a side dish. I like to have it one night for dinner and serve it up the next few days as a side at lunch with a salad or sandwich. Like most soups, I find it tastes best on the second and third day!
How To Make Keto Pumpkin Soup:
Step 1: Begin by heating butter in a large pan over medium-high heat.
Step 2: Add in the chopped onions and saute until soft.
Step 3: Stir in the spices and let simmer another minute.
Step 4: Add in bone broth.
Step 5: Add 2 cups of pumpkin puree, homemade or store-bought, into the pan.
Step 6: Add salt and pepper to taste.
Step 7: Bring soup to a boil. Reduce heat and let simmer for 20-30 minutes.
Step 8: Garnish with parsley before serving.
Can I freeze this Keto Pumpkin Soup?
Since this Keto Pumpkin Soup is not cream-based, you can absolutely freeze it. It will also keep in the fridge for several days.
Should Keto Pumpkin Soup be served hot or cold?
Both! I typically serve it hot the first night and will occasionally serve it cold, especially if I’m making it in the summer.
Now, remember to save this recipe on Pinterest for later 🙂
- ● 2 tbsp. Butter
- ● 1 c. Onion chopped
- ● 1 Clove garlic minced
- ● 1 tsp. Fresh thyme
- ● ¼ tsp. Cinnamon
- ● Pinch of cayenne
- ● 3 c. Bone broth
- ● 2 c. Pureed pumpkin
- ● Freshly chopped parsley for garnish
- Heat 2 tbsp of butter in a large pot over medium-high heat.
- Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.
- Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.
- Stir in 3 cups of bone broth.
- If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.
- Add 2 cups of pureed pumpkin to the pot.
- Mix in salt and pepper to taste.
- Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.
- Serve hot or chilled with freshly chopped parsley for garnish.