Spiced Pumpkin Soup

As Fall season quickly approaches, the delicious stews and soups seem to emerge from the woodwork! This gives us some hearty and delicious meals for when we just want to curl up near the radiator and eat ourselves happy.

This is a pumpkin soup that is suited perfectly for the fall season. This delicious squash mixes together with the spices we know and love during this time of year – cinnamon, nutmeg, bay leaf -with floral notes from the coriander. Fresh ginger and garlic give a fantastic lingering taste in the mouth that begs your spoon to dip back into this hearty soup and scoop up another bite.

Protein is extremely essential on a ketogenic diet to keep an eye on. Too much protein? You aren’t in nutritional ketosis. Too little protein? You face muscle loss. You have to track and make sure your protein is doing well, but I know many people have trouble with it. This soup is extremely high in fat, so keep that in mind. It’s mainly to give people ideas about how they can incorporate a lot of fats into 1 meal.

Though it’s best to keep your meals balanced, this gives a great example of how you can get plenty of fats, micronutrients, and flavor into your diet without adding in a lot of protein. My favorite thing to do? I love adding some shredded chicken into the soup when I am reheating it for dinner to add to the heartiness and to up the protein. Whether you do that is totally up to you!

So, what are your favorite soups to eat during the fall season? What special twists do you put on your flavor profiles and additions? Let us know in the comments below!

Yields 3 (1-cup) Servings of Spiced Pumpkin Soup

The Preparation

Pumpkin Soup:

• 4 tablespoons butter
• 1/4 medium onion
• 2 teaspoons ruled.me roasted garlic
• 1/2 teaspoon fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground nutmeg
• 1 whole bay leaf
• 1 cup pumpkin puree
• 1 1/2 cups chicken broth
• 4 ounces bacon
• 1/2 cup heavy whipping cream

The Execution

1. In a large saucepan over medium-low heat, add butter and let it melt completely. You want it to darken into a golden color.

2. Dice the ¼ medium, mince the 2 cloves of roasted garlic, and mince ½ tsp. fresh ginger.

3. In a small container, mix together all of your spices so you have them together. ½ tsp. Salt, ½ tsp. Pepper, ½ tsp. Freshly Minced Ginger, ¼ tsp. Cinnamon, ¼ tsp. Coriander, 1/8 tsp. Nutmeg, and 1 Bay Leaf.

4. Once the butter has turned a dark golden color, add onion, garlic, and ginger to the pan and stir well. Let this saute for about 2-3 minutes or until onions start to go translucent.

5. Measure out 1 cup of pumpkin puree and set aside.

6. Once onions are translucent, add spices to the pan and let cook for 1-2 minutes.

7. Add pumpkin puree to pan and stir into the onions and spices well.

8. Once the pumpkin is mixed well, add 1 ½ cup chicken broth to the pan. Stir until everything is combined.

9. Bring to a boil and then turn to low, let this simmer for 20 minutes.

10. Once simmered, use an immersion blender to blend together all of the ingredients. You want a smooth puree here so make sure you take your time. Cook for an additional 20 minutes.

11. In the mean time, cook 4 slices of bacon over medium heat. Use a grease catcher to keep the mess off of your stove-top.

12. Once the soup is ready, pour in ½ cup heavy cream and the grease from the cooked bacon (this should be around 3 tbsp.) mix well.

13. Crumble the bacon over the top of the soup. Optional: Serve with chopper parsley and 2 tbsp. sour cream.

This makes a total of 3 servings of Spiced Pumpkin Soup. Each serving comes out to be 624 calories, 185.9g fats, 7.2g net carbs, and 146.2g protein.

Spiced Pumpkin Soup

This makes a total of 3 servings of Spiced Pumpkin Soup. Each serving comes out to be 624 calories, 185.9g fats, 7.2g net carbs, and 146.2g protein.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 3 servings

Calories 624 kcal

Ingredients

  

1x2x3x

Pumpkin Soup:

• 4 tablespoon butter
• ¼ medium onion
• 2 teaspoon ruled.me roasted garlic
• ½ teaspoon fresh ginger
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground nutmeg
• 1 whole bay leaf
• 1 cup pumpkin puree
• 1 ½ cup chicken broth
• 4 ounce bacon
• ½ cup heavy whipping cream

Instructions

 

• In a large saucepan over medium-low heat, add the butter and let it melt completely. You want it to take on a golden color.
• Dice the onion and mince the garlic and fresh ginger.
• In a small container, mix the salt, pepper, cinnamon, coriander, nutmeg, and bay leaf.
• Once the butter has turned a dark golden color, add the onion, garlic, and ginger to the pan and stir well. Sauté for about 2–3 minutes, or until the onions are becoming translucent.
• Measure out the pumpkin puree and set aside.
• Once the onions are translucent, add the spices to the pan and let cook for 1–2 minutes.
• Add the pumpkin puree and mix it in with the onions and spices.
• Add the chicken broth and stir to combine.
• Bring to a boil and then reduce the heat to low and let simmer for 20 minutes.
• Once simmered remove bay leaf, then use an immersion blender to blend all of the remaining ingredients together. You want a smooth puree here, so make sure you take your time. Cook for an additional 20 minutes.
• Meanwhile, cook the bacon over medium heat in a separate pan. You can use a splatter guard to keep from making a mess on your stovetop.
• Once the soup is ready, pour in the heavy cream and grease from your cooked bacon. Stir to combine.
• Crumble the bacon over the soup and serve. Optional: Garnish with chopped parsley and a bit of sour cream.

Nutrition

Calories: 624kcalProtein: 146.2gFat: 185.9g

Keyword pork, simple & easy, soup