Squash Soup Recipe ⤞ Keto Pumpkin Soup

This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon salt
• 2 ½ cups chicken stock
• 1 (15 ounce) can pumpkin puree
• 1 cup heavy cream
• 2 tablespoons heavy cream, or to taste
• 3 tablespoons crushed walnuts

Cooking Directions

1. Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
2. Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

Nutrition Facts

• calories243.5
• carbohydrateContent9.6 g
• cholesterolContent58.1 mg
• fatContent20.8 g
• fiberContent2.6 g
• proteinContent7.1 g
• saturatedFatContent10.5 g
• sodiumContent862.8 mg
• sugarContent3.2 g