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