Keto Pumpkin Soup


2 tbsp butter 1 cup onion chopped 3 cloves garlic mashed 2 cups pumpkin puree 1-15 oz can 4 cups chicken stock 1 tsp pumpkin pie spice unsweetened 1 tsp salt 1/4 tsp pepper 1/2 tsp sage 1 cup heavy cream 1/4 tsp xanthan gum optional 1/4 cup pepita seeds optional


Put a large stockpot or dutch oven over a medium flame and add the butter. Chop onion and add to the melting butter. Stir occasionally as the onion become translucent. Add the pumpkin puree and all other ingredients (except cream and xanthan gum) then stir. Bring to a boil and then simmer for 10 minutes.


Using an emulsion blender or a free standing blender, blend the soup to thoroughly puree all the onions into a velvety smooth and creamy soup. You can pass through a mesh sieve to get the soup even smoother, but not necessary.


Whisk in xanthan gum and add heavy cream. Stir to mix completely and warm the cream through the soup.

Serve and garnish with pepita seeds if using and enjoy!

Check out a few of our other low carb soups!