This creamy pumpkin soup is super easy to make, a heartwarming low carb soup that’s perfect for fall. Ready in under one hour, you’ll need just four wholesome ingredients to make this gluten-free keto pumpkin soup recipe that is paleo and only 102 calories per serving.
A gluten-free pumpkin soup that is suitable for a ketogenic diet and paleo.
This pumpkin soup has only 4 ingredients and some spices that give an amazing warm flavor. As usual, I’m sharing super simple keto recipes, that are low in carbs and insanely delicious.
I love roasting pumpkin and especially for this soup I recommend using homemade pumpkin puree. This step takes a few minutes more but it’s worth the effort.
Ingredients For Pumpkin Soup
The four ingredients you will need to make pumpkin soup are probably already in your pantry:
- 15 oz pumpkin puree, canned or homemade
- 1/2 cup onion, diced
- 1/3 cup whipping cream
- 1 tbsp butter or olive oil
- Seasonings: 1/2 tsp pink salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp fresh thyme; 1/4 tsp cayenne pepper
How to Make Easy Pumpkin Soup
It’s extremely easy to make pumpkin soup and the leftovers taste even better as the flavors have time to develop overnight This soup is definitely best to make ahead soup for fall that requires only pantry ingredients.
If you’re curious and want to make the creamy pumpkin soup, here are all the steps:
- To make this easy pumpkin soup that’s very low in carbs and keto-friendly grab a large saucepan and all the ingredients. I’m a huge fan of making my pumpkin puree from scratch. But don’t worry, canned pumpkin puree is great to make this soup.
- Caramelize the onion in butter or olive oil over medium heat add the butter and chopped onion. Allow the onion to soften for 3-4 minutes, or until golden brown.
- Next on the list is to bring all the ingredients in the pot: the pumpkin puree, chicken broth, and the seasonings. Let the soup simmer for 15 minutes on low heat.
- To create this creamy and smooth pumpkin soup use a blender or an immersion blender to puree the soup. Be careful with using the blender and hot liquids to avoid any accidents.
- Bring the soup back into the pot and simmer on low heat for 30 more minutes. You know it’s done when it looks super creamy and thick.
- Now it’s time for the last details. Remove the pot from heat and stir in the heavy cream.
- Serve it hot, topped with roasted pumpkin seeds and a drizzle of heavy whipping cream.
How to Serve Creamy Pumpkin Soup?
Toasted Flaxseed Bread croutons pair perfectly with this warm low carb soup. Sprinkle some roasted pumpkin seeds and a drizzle of heavy whipping cream and you are ready to face the cold autumn days.
Why You’ll Love Pumpkin Soup?
- super simple to make
- low carb
It’s also perfect for both lunch and dinner, you just have to try it!
If you make this recipe, let me know! Leave a comment or take a picture and tag it @lowcarbspark. I love seeing your beautiful keto creations.
How To Store Keto Pumpkin Soup
My favorite thing about this easy soup recipe is that it tastes better the next day as flavors infuse. You can make this soup ahead, store it in the refrigerator and reheat when ready to eat.
It’s important to reheat on a medium-low heat as this pumpkin soup is made with heavy cream.
To freeze this keto pumpkin soup, I recommend adding the heavy cream after defrosting it.
More Keto & Low Carb Pumpkin Recipes
- Keto Pumpkin Bread
- Easy Homemade Pumpkin Pie Spice Recipe
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
- Thick and Fluffy Flourless Pumpkin Pancakes
Simple Creamy Pumpkin Soup Recipe
- Toasted Flaxseed Bread croutons roasted pumpkin seeds, a drizzle of heavy whipping cream
- In a large saucepan over medium heat add the butter and chopped onion. Cook for 3-4 minutes, or until lightly browned.
- Add the pumpkin puree, chicken broth, salt, pepper, garlic, cayenne pepper, and fresh thyme to a medium saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Use a blender or an immersion blender to puree the soup. If using a blender make sure to let the air flow to avoid any accidents with the hot liquid. Use a towel instead of the lid.
- Bring the pot back on the heat and simmer on low heat for 30 minutes or until the pumpkin soup reaches the desired consistency.
- Remove the soup from the heat and stir in the heavy cream.
- Serve as is or top with roasted pumpkin seeds and a drizzle of heavy whipping cream.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: