Description
A delicious and creamy keto-friendly pumpkin tomato soup that is perfect for fall.
Ingredients
Scale
- 2 cups canned pumpkin puree
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
Instructions
- In a large pot, heat olive oil over medium heat.
- Add pumpkin puree, diced tomatoes, and vegetable broth to the pot.
- Stir in garlic powder, onion powder, cinnamon, salt, pepper, and thyme.
- Bring the mixture to a simmer and cook for 10 minutes.
- Reduce heat and stir in the heavy cream.
- Use an immersion blender to blend until smooth.
- Serve warm, garnished with additional spices if desired.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 5 days.
- For a spicier version, add a pinch of cayenne pepper.
- Pair with keto-friendly bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg