Low Carb Pumpkin Soup with Coconut and Curry
Stacey Hawkins Low Carb Recipes
4
5 minutes
10 minutes
68
Soup
Think you can't enjoy pumpkin on a low carb diet? Think again! This flavor forward recipe for Low Carb Pumpkin Soup is Wow!ed to the max with the addition of rich coconut milk and a hint of complexity with the addition of our Spices of India Seasoning.
With nutritional data almost identical to that of green beans, plain canned pumpkin is high in vitamins, loaded with fiber and a scant 6 carbs per serving, it's a WIN for those watching the carbohydrates. And at a whopping 68 calories per serving? Yeah, you can't beat this amazing recipe!
My low Carb Pumpkin Soup recipe is a sure-fire hit on a cool Fall day, so whip up a batch and enjoy!
Happy Cooking-
Stacey
Ingredients
4 tsp Stacey Hawkins Roasted Garlic Oil (1 Healthy Fat)
1 C scallion whites (3.5 ounces) sliced (½ Green)
1 T Stacey Hawkins Spices of India Seasoning (Condiment)
1 tsp Stacey Hawkins Awesome Autumn Seasoning (Condiment)
3 C chicken or vegetable broth (Condiment)
1 15 oz can plain pumpkin (not pie filling!) (1 Green)
1 C light coconut milk, divided (Condiment) [like So Delicious brand] **
pinch Stacey Hawkins Dash of Desperation Seasoning
fresh cilantro, red pepper flakes for garnish if desired
Directions
Heat oil in a deep pot over medium high heat. Add the scallions and sauté for 2 minutes until translucent. Sprinkle with Spices of India and Awesome Autumn seasonings and sauté for 1 minute more.
Add the chicken broth and pumpkin to the pot, stir to combine and bring to a boil. Reduce heat to simmer and allow to cook for 2-3 minutes.
Add ¾ C of the coconut milk and cook for 1 minute. Using a stick blender, or a conventional blender, puree the soup until smooth.
Divide into 4 equal bowls and drizzle with 1 T reserved coconut milk (use the tip of a knife to swirl). Garnish with a pinch of Dash of Desperation Seasoning and/or fresh cilantro leaves and/or red pepper flakes as desired. Serve hot
