Dairy-Free Pumpkin Soup Recipe
Low-Carb Pumpkin Soup is keto and creamy yet dairy-free, thanks to bone broth, coconut milk, and sugar-free pumpkin puree. Cinnamon, ginger, and cayenne give this gluten-free soup recipe a delicious spice. Warm up with this savory, low-carb soup on a chilly day!
Servings: 6 servings
Calories: 165kcal
Ingredients
- 1 can pumpkin puree (15 ounces)
- 1 can coconut milk (15 ounces)
- 2 cups bone broth
- 1 tablespoon turmeric root powder
- 2 teaspoons ground cinnamon
- 1 teaspoon garam masala
- ½ teaspoon cayenne powder
- ½ teaspoon ginger powder
- ½ teaspoon salt
Instructions
- Add the pumpkin puree and coconut milk to a saucepan over medium heat and bring to a simmer.
- Add broth and all the spices. Use an immersion blender or stir with a whisk to combine the ingredients. Continue cooking at a simmer for 15-20 minutes.
- Divide into bowls and serve warm. Add a splash of coconut cream and whole peppercorn for garnish, if desired.
Notes
I give more details in the post above by elaborating on the directions and sharing helpful tips about storing leftovers and serving this soup. Read the whole post before you make the recipe!
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Sodium: 236mg | Fiber: 3g | Net Carbohydrates: 5g
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