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
8%
154 kcal
Fat
10.88g
16%
Saturated Fat
7.102g
36%
Trans Fat
0g
Monounsaturated Fat
3.007g
Polyunsaturated Fat
0.129g
Carbohydrates
12.06g
5%
Sugar
5.14g
6%
Fibre
4.8g
Protein
3.07g
6%
Salt
0.56g
9%
Cholesterol
38mg
Potassium
280mg
14%
Calorie Breakdown:
Carbohydrate (30%)
Fat (62%)
Protein (8%)
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*Based on an RDI of 2000 calories
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