Print

Pumpkin Soup

Print Recipe

Creamy, spiced, and soul-warming—this low-carb pumpkin soup is the ultimate cozy keto comfort in a bowl.

Perfect for chilly days or quick weeknight meals, this keto pumpkin soup blends savory broth, warm spices, and rich creaminess into a velvety bowl of goodness. Sweetened with a zero-calorie brown sugar alternative and finished with a touch of crunch from crushed walnuts, it’s as indulgent as it is waistline-friendly. Comfort food with keto flair—yes, you can have

Ingredients

Scale

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 tbsp zero-calorie brown sugar substitute (like Lakanto Golden®)

1 ½ tsp pumpkin pie spice

1 tsp salt

2 ½ cups chicken stock

1 (15 oz) can pumpkin purée

1 cup heavy cream (optional for richness)

2 tbsp heavy cream, or to taste (optional garnish)

3 tbsp crushed walnuts (optional garnish)

Instructions

Heat olive oil in a pot over medium heat. Add diced onion and sauté until soft, about 4 minutes.

Stir in garlic, sweetener, pumpkin pie spice, and salt; cook for 1 minute until fragrant.

Pour in chicken stock and stir in pumpkin purée. Simmer for 10–15 minutes, stirring occasionally.

Stir in heavy cream (if using) and cook another 2 minutes until warmed through.

Blend with an immersion blender for extra smoothness if desired.

Serve hot, garnished with a swirl of cream and a sprinkle of crushed walnuts.

Nutrition

Find it online: https://thecomfortspoon.com/pumpkin-soup/