Creamy Keto Pumpkin Soup with Coconut Milk
40 minutes
744 reads
About Creamy Keto Pumpkin Soup with Coconut Milk
Indulge in a bowl of vibrant, creamy keto pumpkin soup, a comforting low-carb meal that's bursting with flavor. Imagine the rich, golden hue and the aroma of warming spices filling your kitchen.This luxurious soup gets its incredible creaminess from homemade coconut milk, perfectly complementing the pumpkin puree and spices like cinnamon, nutmeg, and turmeric. A touch of white pepper adds a subtle, unexpected warmth.Quick and easy to make, this keto soup is perfect for a cozy weeknight dinner or a satisfying weekend lunch.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Soup Base
- 1 cup Pumpkin Puree
- 1/4 cup Coconut Milk
Spices and Aromatics
- 1/4 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1/2 tsp Pepper ground, white
- 1 Bay Leaf
- 2 Cloves
- 1 Cinnamon Stick
- 1 1/2 leaves Mint Leaves fresh
- 9 Peppercorns black
Seasoning
- 1 1/2 tsp Salt or to taste
Instructions
- In a saucepan, combine the pumpkin puree, coconut milk, ground cinnamon, ground nutmeg, ground white pepper, bay leaf, cloves, cinnamon stick, mint leaves, and black peppercorns. Add enough water to cover the pumpkin by about an inch.
- Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is tender. This gentle simmering allows the spices to infuse the soup with their warm, aromatic flavors.
- Remove the bay leaf, cloves, cinnamon stick, and peppercorns. Discard them. Carefully transfer the soup to a blender. Secure the lid tightly and blend until completely smooth. For extra safety, hold a kitchen towel over the lid while blending hot liquids.
- Return the blended soup to the saucepan. Heat over medium heat, stirring occasionally. Season with salt to taste. Taste and adjust seasonings as needed.
- Serve the soup hot, garnished with fresh mint leaves. The mint provides a refreshing contrast to the warm spices.
Recipe Notes
Good To Know
- If using a young pumpkin, add turmeric powder.
- Do not boil the soup after adding coconut milk.
- Serve the soup hot.
- 1 cup of pumpkin puree contains approximately 83 calories, 0.69g fat, 7.1g fiber, 12.7g carbohydrates, and 2.6g protein.
- 1/2 cup of coconut milk contains approximately 8 grams of carbohydrates.
Expert Tips
- For a richer flavor, roast the pumpkin before pureeing it for the soup. This intensifies the pumpkin's natural sweetness and adds a depth of flavor.
- Adjust the consistency of the soup by adding more coconut milk for a creamier texture or vegetable broth for a thinner soup.
- Balance the sweetness of the pumpkin with a pinch of salt or a squeeze of lime juice for a more complex flavor profile.
Storage Instructions
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium heat, stirring occasionally, until warmed through. Do not boil.
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Recipe Nutrition
Calories: 13kcalCarbohydrates: 1gProtein: 1gSodium: 1710mgSugar: 2g
Geeta Biswas
Articles: 919
8 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Beautiful picture maam
What a lovely colour, will surely try this recipe Mam
Wow ma’am beautiful presentation and superb recipe
Very nice recipe mam
Looks so delectable! Thanks for posting.
This looks amazing! Thanks for sharing.