Keto Pumpkin Soup

By Wendy Polisi

So Easy!!!

I did a little happy dance the first time I tasted this keto pumpkin soup.  For such a simple recipe - with just six ingredients (plus salt and pepper) - it really packs a punch of flavor.  Best of all, it comes together in less than 20 minutes.  This is one to make again and again all fall long!


– 15- ounce can pumpkin puree – 2 ½ cups chicken broth – 1 cup heavy cream – 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme – 1 teaspoon sea salt – ¼ teaspoon fresh ground black pepper – ¼ teaspoon crushed red pepper flakes – ½ teaspoon xanthan gum.


Step 1

In a large saucepan, combine the pumpkin puree, chicken broth, cream, thyme, salt, pepper, and red pepper flakes.

Step 2

Stir in xanthan gum.

Step 3

Cook over medium heat for 15 minutes until warmed through and slightly thickened.

Serves 8 Calories: 132.2kcal | Carbohydrates: 5.41g | Protein: 3.87g | Fat: 11.17g | Saturated Fat: 6.93g | Polyunsaturated Fat: 0.42g | Monounsaturated Fat: 3.2g | Cholesterol: 40.76mg | Sodium: 339.03mg | Potassium: 136.05mg | Fiber: 1.76g | Sugar: 1.79g | Vitamin A: 8740.65IU | Vitamin C: 2.81mg | Calcium: 34.83mg | Iron: 0.81mg

Top with sage, pumpkin seeds, and sour cream if desired!