Keto Creamy Pumpkin Soup
Emily Carter
A creamy, savory, low-carb pumpkin soup that's vegan, keto-friendly, and ready faster than you can say "Did someone steal my oat milk?"
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Calories 135 kcal
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp cinnamon
- 1 can 15 oz pumpkin purée
- 2 cups vegetable broth
- ½ cup canned coconut milk
- Salt and pepper to taste
- Fresh thyme or pumpkin seeds to garnish optional but cute
Heat olive oil in a saucepan over medium heat, just enough to make the onion sizzle like your ex’s texts.
Sauté chopped onion for 3 minutes, then toss in garlic, cumin, ginger, and cinnamon. Stir until it smells irresistible.
Add the pumpkin purée and vegetable broth. Stir until it forms a smooth soup base.
Let it simmer for 10 minutes, then blend it like you’re erasing bad decisions—until silky and lump-free.
Stir in coconut milk. Heat for 2 minutes, don’t boil it into oblivion.
Season with salt and pepper. Garnish with thyme or pumpkin seeds if you're feeling Pinterest-y.
🧾 Nutritional Values (Per Serving)
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Calories: 135
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Total Fat: 9g
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Saturated Fat: 5g
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Carbohydrates: 10g
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Fiber: 3g
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Protein: 2g
💊 Vitamins & Minerals (Per Serving)
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Vitamin A: 160%
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Vitamin C: 10%
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Iron: 8%
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Calcium: 6%
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Potassium: 9%
💁♀️ Additional Tips to Enhance Flavor
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Add a pinch of nutmeg for that nostalgic holiday flair.
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Use roasted pumpkin if you're in a show-off mood.
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A dash of cayenne adds heat that whispers "I'm complicated."
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Blend with sautéed mushrooms for an earthier vibe.
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Serve with almond flour crackers if you need crunch drama.