Craving a creamy, comforting soup that won't derail your keto diet? Get ready to fall in love with this ultimate Keto Roasted Pumpkin Soup that's about to revolutionize your autumn meal plan! Imagine a velvety, rich soup that's packed with flavor, loaded with nutrients, and so delicious that you won't believe it's actually good for you. Whether you're a keto enthusiast or just looking for a low-carb comfort food, this recipe will become your new obsession!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp nutmeg
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pumpkin roasts evenly and develops a nice caramelization.
- Prepare the pumpkin by peeling it and cutting it into small, even cubes. This will help it cook faster and blend smoothly into the soup.
- On a baking sheet, spread the cubed pumpkin in a single layer. Drizzle with olive oil, and season with salt and pepper. Toss to coat the pumpkin evenly.
- Roast the pumpkin in the preheated oven for about 25-30 minutes, or until it is tender and slightly caramelized. Stir the pumpkin halfway through the roasting time for even cooking.
- While the pumpkin is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Once the pumpkin is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and stir to combine.
- Bring the mixture to a simmer over medium heat. Allow it to cook for about 10 minutes to let the flavors meld together.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Once the soup is smooth, return it to the pot (if using a countertop blender) and stir in the nutmeg and heavy cream. Heat gently over low heat until warmed through.
- Season the soup with additional salt and pepper to taste. Adjust the seasoning as needed to suit your preference.
- Serve the soup hot, garnished with a drizzle of heavy cream or a sprinkle of nutmeg for added flavor and presentation.
Tips
- • For the best flavor, choose a sugar pumpkin or butternut squash, which have a naturally sweeter and more robust taste. • Make sure to cut your pumpkin cubes into uniform sizes to ensure even roasting and cooking. • Don't rush the roasting process - caramelization is key to developing deep, rich flavors in your soup. • If you want extra richness, try browning the onions slightly longer for a more complex flavor profile. • Use a high-quality vegetable broth to enhance the overall taste of the soup. • For a smoother texture, strain the soup through a fine-mesh sieve after blending. • Garnish with toasted pumpkin seeds or a swirl of herb-infused olive oil for an elegant touch. • This soup freezes beautifully - make a double batch and store portions for quick future meals. • If you're dairy-sensitive, you can substitute coconut cream for heavy cream to keep it keto-friendly.
Nutrition Facts
Calories: 161kcal
Carbohydrates: 15g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 30mg
