Keto Creamy Pumpkin Soup
A velvety vegan pumpkin soup with bold spices, rich coconut milk, and cozy fall vibes—all low-carb and guilt-free.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 cups pumpkin purée unsweetened
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp nutritional yeast optional for cheesy depth
Instructions
- Heat olive oil in a pan. Add onion and sauté for 3–4 minutes until it smells like you know what you’re doing.
- Stir in garlic and ginger. Cook for another minute while pretending you’re on a cooking show.
- Add pumpkin purée, broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Stir until it looks like soup and not regret.
- Let it simmer for 15 minutes. Bonus points if you clean while it cooks (just kidding).
- Use immersion blender to puree until smooth, or carefully blend in batches. Return to pan and heat gently.
- Stir in nutritional yeast if using. Taste test like the gourmet you are.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 170
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving):
- Vitamin A: 180%
- Iron: 10%
- Vitamin C: 15%
- Magnesium: 12%
- Potassium: 18%
💡 Extra Tips to Slay the Flavor Game:
- Swirl in extra coconut milk for that Instagram-worthy finish.
- Crushed roasted pumpkin seeds on top = crunchy goddess vibes.
- Add a pinch of cayenne if you like a soup with attitude.
- Freezes like a charm—your future self will thank you.
- Pair with a vegan grilled cheese if you really need to show off.