Preparation Time: 5 mins
Cooking Time: 15 mins
Rating:
FatSecret Members Average Rating
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by member: rdiesel
Low Carb Pumpkin Soup
A savory pumpkin soup with a touch of heat turns this into a savory low carb treat packed with beta-carotene.
Ingredients
Directions
- Place a medium saucepan over moderate heat. Once warm, add the butter and heat until melted.
- When butter is hot, add the onions and sauté, stirring occasionally until tender, about 3-4 minutes.
- Add 3/4 teaspoon pumpkin pie spice and 1/4 teaspoon cayenne pepper to the saucepan. Stir just to combine and cook for 2 minutes.
- Add the canned pumpkin and broth to the saucepan, stir, and let simmer for 8 minutes. Remove from heat.
- Puree the soup with an immersion blender or transfer to a traditional blender, or whisk by hand until creamy. Stir in the evaporated cream mixing completely.
- Top with fresh chopped parsley or basil if desired.
- Note: a small pinch of each of the following ground spices can be substituted for pumpkin pie spice: mace, cinnamon, ginger, cloves, allspice, nutmeg.
106 members have added this recipe to their cookbook.
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Reviews
add 1/4 tsp chili powder
increase pumpkin pie spice to 2 tsp
add 2 tbsp cinnamon sugar
9-10 dashes of hot sauce
04 Jan 13 by member: greencat6789
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Nutritional Summary:
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There are 154 calories in 1 serving of Low Carb Pumpkin Soup.
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Calorie Breakdown: 62% fat, 30% carbs, 8% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
644 kj
154 kcal
Protein
3.07g
Fat
10.88g
Saturated Fat
7.102g
Trans Fat
0g
Polyunsaturated Fat
0.129g
Monounsaturated Fat
3.007g
Cholesterol
38mg
Carbohydrates
12.06g
Sugar
5.14g
Fibre
4.8g
Sodium
223mg
Potassium
280mg
Calorie Breakdown:
Carbohydrate (30%)
Fat (62%)
Protein (8%)
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*Based on an RDI of 2000 calories
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