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 four wholesome ingredients to make this gluten-free keto pumpkin soup recipe that is paleo and has only 102 calories per serving.
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.