In the quaint town of Autumn’s Harvest, nestled between golden pumpkin fields and the whispering woods, the legend of the Completely Keto Pumpkin Soup began. As the story goes, a local chef named Maribel discovered a way to marry the bountiful harvest of pumpkins with the principles of a keto lifestyle, creating a dish that was both nourishing and indulgent.
Using pumpkins plucked from the fields at dawn, combined with the rich, creamy textures of coconut cream and the subtle heat of red chili pepper, Maribel crafted a soup that warmed the soul and embraced the essence of fall. This dish quickly became a staple in the town, symbolizing the perfect balance between tradition and innovation, and the joy of sharing wholesome, heartwarming meals with loved ones.
Completely Keto Pumpkin Soup
Pumpkin is not a super low carb item. If you limit yourself to a 1/2 cup serving it will be around 4 net carbs. If you really monitor yourself the rest of the day, enjoy a full cup for around 8 carbs. There's no reason to deprive yourself on Keto
Ingredients
- 2 lbs pumpkin
- 1 tbsp coconut oil
- 1 tbsp yellow mustard seeds
- 1 clove garlic crushed
- 1 onion chopped
- 1 stalk celery
- 1 red chilli pepper chopped
- 3.75 cups chicken broth
- 5 tbsp coconut cream
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
Instructions
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Halve pumpkin and remove the seeds. Remove the skin and dice the flesh. Heat the oil in a large stock pot. Fry mustard seeds until they begin to pop. Stir in garlic, onion, celery, and chili pepper. Stir fry for 1 to 2 minutes.
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Add the pumpkin flesh and chicken broth. Bring it to a boil. Reduce heat, cover and simmer for 30 minutes. Vegetables should be tender.
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Use immersion blender until smooth. Stir in coconut cream. Add salt and pepper. If you like garnish with cilantro or dill.
Recipe Notes
