Keto Pumpkin Soup

1 tablespoon Olive Oil
15 oz Pumpkin Purée
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Salt
3 cups Vegetable Broth
1/2 cup Almond Milk
1/4 cup cup Heavy Cream or Coconut Cream
3 tbsp butter

Warm olive oil over medium heat in a non-stick saucepan. Add pumpkin and dry spices: garlic powder, onion powder, and salt. Stir and cook for 1 minute, until spices are roasted and fragrant.

Add vegetable broth into the saucepan, cover, and bring to a boil. Reduce to lo heat and simmer for 10 minutes.
Remove saucepan from heat, remove the lid and let steam out for 10 minutes, then blend with an immersion blender until smooth (as smooth as you like), if you prefer it thicker avoid this step!

Stir in almond milk, heavy cream, and butter. Stir until butter is fully melted and serve. Serve 1 cup per person (7 net carbs each) with keto toppings you love, like zero-carb pork rinds, parmesan, toasted pumpkin seeds, a drizzle of olive oil, or cream.

Store in the fridge in an airtight container for up to 4 days or freeze and thaw in the fridge the day before eating.  

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