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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
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 135 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

🧾 Nutritional Values (Per Serving)

  • Calories: 135
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 160%
  • Vitamin C: 10%
  • Iron: 8%
  • Calcium: 6%
  • Potassium: 9%

💁‍♀️ Additional Tips to Enhance Flavor

  • Add a pinch of nutmeg for that nostalgic holiday flair.
  • Use roasted pumpkin if you're in a show-off mood.
  • A dash of cayenne adds heat that whispers "I'm complicated."
  • Blend with sautéed mushrooms for an earthier vibe.
  • Serve with almond flour crackers if you need crunch drama.