Description
This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 ½ cups chicken stock
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy cream (Optional)
- 2 tablespoons heavy cream, or to taste (Optional)
- 3 tablespoons crushed walnuts (Optional)
Instructions
- Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften
- 2 to 3 more minutes. Stir in sugar substitute
- pumpkin pie spice
- and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree
- cover
- and simmer over medium-low heat for 10 minutes.
- Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt
- if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6