Today I just wanted something slurpable, sweet, but spicy. Something savory. This savory Low-Carb Pumpkin Soup Recipe is keto friendly and it turned out so delicious that everybody ate at least two bowls. What’s nice is that you can upgrade it if you like too. If you like it spicy, eat it as is or add more red pepper. If you like it more pumpkin-y, add a little stevia to your bowl. It’s a great customizable soup.
The apple, chopped tiny and added to the bottom of each bowl is optional, but it’s such a tiny amount of natural sugar that I highly recommend the little tiny baby “cheat’. When the soup gets too spicy and your taste buds get bored with the curry, you scoop up an apple chunk from the bottom and crunch into one. So good. Make sure they’re small baby squares.
This low carb recipe was only 5 carbs per serving (6) when I made it and worth every one.
Savory Low-Carb Pumpkin Soup w/ Curry & Coconut
Servings: 6
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Nutritional Facts: 2g Net Carbs| 525 Calories | 27g Fat | 3g Carbs | 41g Protein | 1g Fiber
Ingredients:
- 1/4 cup coconut oil
- 1 cup chopped onion
- 1 1/2 cloves minced garlic
- 3 cups chicken broth
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cinnamon
- 1/2 tsp, grated fresh ginger
- 15 oz can pure 100% pumpkin
- 1 cup light coconut milk
- 1/4 apple
Steps:
- Heat the coconut oil in a deep pot over medium-high heat.
- Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
- Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger.
- Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
- Cover, and boil 15 to 20 minutes more, stirring occasionally.
- Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- At this point, taste the soup. This is where you decide if you like it sweet, or if you like it spicy: You might want to add more red pepper or even some chili powder to kick it up, or maybe you like it more pumpkin-y and you’ll want to add a bit of stevia. This is where it’s up to you.
- Use an immersion blender (or real blender) to process until smooth.
- Return to a pot, and reheat briefly over medium heat before serving.
- Divide your apple squares across your bowls and add to the bottom. Add soup over the top.
- Enjoy!
This recipe first appeared on Wickedstuffed. You can see the original here
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