Joy Filled Eats

Delicious Keto Pumpkin Soup Story

My family loves this recipe because it tastes amazing, and I love it because it takes 10 minutes (and just a handful of ingredients) to make.

A comforting easy pumpkin soup recipe made with simple pantry staple ingredients. This keto pumpkin soup is a cinch to make and so, so, delicious!

This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

How To Make A Keto Pumpkin Soup



Pumpkin puree Chicken broth Salt Pepper Garlic powder Fresh thyme Heavy cream Sour cream Chopped parsley Roasted, pepitas

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First Step: Preheat your oven to 350 degrees. Cut a sugar pumpkin in half and clean the inside cavity. Brush the cut sides with oil, and bake cut-side-down on a baking sheet until a fork easily pierces the skin.

Second Step: Remove the pumpkin from the oven and let cool. Peel away the skin, and mash the pumpkin flesh. For an even smoother puree, you can blend the cooked pumpkin in a food processor.

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