Roasted Low Carb Pumpkin Soup Recipe

Pumpkin Soup served inside baked pumpkin

Roasted Low Carb Pumpkin Soup Recipe

Easy to make, creamy roasted keto pumpkin soup recipe made with fresh ingredients and additionally gorgeous looking Edible Pumpkin Bowl is perfect keto soup not only for fall. This Roasted Low Carb Pumpkin Soup is super comforting and fully gluten-free, grain-free and perfect for diabetics.

Course Soup-Sauces-Dips

Cuisine International

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Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 60kcal

Author Zuzana Paar

Equipment

Ingredients

1 Medium Hokkaido Pumpkin
1 Whole Garlic
4 Medium Shallots Onions
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Turmeric
1 Branch of Rosemary
2 Cups Homemade Bone Broth
1 Tablespoon Cream Optional

US Customary - Metric

Instructions

Heat the oven to 180 Celsius or 350 Fahrenheit. If you would like to also bake a pumpkin bowl for the soup, you will need 2 Pumpkins. Instructions for how to bake pumpkin bowls are above in the post. Cut Hokkaido Pumpkin into half and clean all the seeds. Cut all of the pumpkins into squares. No need to peel the skin. Clean onions and garlic and cut each into half to get the flavor out while baking.
Onto the baking sheet covered with parchment paper, spread all the cut pumpkin pieces. Add Garlic, Shallots, Turmeric, and Evo Oil.
Salt And pepper, if needed, could be added as last. Mix all of the ingredients and add a few fresh rosemary branches. Place into the oven and bake for 30 minutes.
Once everything is baked, place it into the pot, add bone broth and using a hand blender, blend all together until you get a creamy smooth consistency.

Video

Notes

Peeling - Hokkaido Pumpkin does not need to be peeled as the skin will soften while baking
Roasting - roasting your pumpkin and all other ingredients before will enhance the flavor
Blending - you can also use your blender for mixing
Thickening keto soup - this soup should be pretty thick from all of the blended vegetables. But you can add a pinch of Xanthan Gum if you need a thicker consistency.
Lower the carbs - if you are still after lowering your carbs intake, you can replace half of the pumpkin with cauliflower.
Baking Pumpkin Edible Bowl - Cut the top, fully clean the seeds and insides, spray with oil and bake at 180 Celsius or 350 Fahrenheit for approximately 30-40 minutes.

Nutrition