Pumpkin Soup

pumpkin soup

Serves 2-3, 17g carbs per serve (3 serves)

Pumpkin Soup
Amount Ingredient Carbs
500g/1 pound pumpkin peeled & cut into chunks 36g
1 medium onion finely chopped 5g
1 tbspn finely chopped fresh ginger 2g
400 ml/12fl oz unsweetened almond milk 3g
400ml/12 fl oz water 0g
2 tspn chicken stock powder 6g
Pepper to taste 0g
Total Carbs 52g

Cook pumpkin with a little water in microwave until very tender, approx. 10 minutes, drain & mash with a fork.

Note: I use Butternut Pumpkin – 36g carb count – carbs may vary depending on the variety used.

In a medium saucepan, heat a tablespoon of olive oil over medium heat, add onion & ginger & cook until onion softens & is lightly browned.

Add almond milk, water, stock powder, pepper & pumpkin mash.

Stir constantly & bring to the boil. Take off heat & using a stick blender, puree soup for 1-2 minutes.

Serve in a mug or bowl with some Keto Toast! Yum!

Originally posted 2017-09-18 11:49:40.

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