Pumpkin Keto Soup Recipe

This velvety fall favourite is ideal for those following a keto or low-carb diet plan, and the entire household will like it! I utilize bone broth if I have it on hand, nevertheless chicken stock works simply.


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 2 ½ cups chicken stock
  • 1 (15 ounces) can pumpkin puree
  • 1 cup heavy cream (Optional)
  • 2 tablespoons heavy cream, or to taste (Optional)
  • 3 tablespoons crushed walnuts (Optional)


  • Step 1

    Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until the onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.

  • Step 2

    Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

P.S More on Keto & keto recipe

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