This Keto Roasted Pumpkin Soup is a warm bowl of comfort with a velvety texture and rich savory flavors, making it an ideal dish for fall. It's a low-carb wonder that fits seamlessly into a keto lifestyle.
Ingredients
Scale:
4 cups Fresh pumpkin, diced
2 tablespoons Olive oil
1 medium Onion, chopped
3 cloves Garlic, minced
3 cups Vegetable broth
1 cup Coconut milk
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
Fresh herbs (such as thyme or parsley), for garnish (Optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Spread the diced pumpkin on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 25-30 minutes, or until it is tender and caramelized. Stir halfway through to ensure even roasting.
While the pumpkin is roasting, heat a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Once the pumpkin is done roasting, add it to the pot with the sautéed onions and garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches, being careful not to overfill.
Stir in the coconut milk, nutmeg, and cinnamon. Adjust the seasoning with additional salt and pepper to taste. Heat through for another 5 minutes.
Serve hot, garnished with fresh herbs if desired. Enjoy your Keto Roasted Pumpkin Soup!
