Low Carb Pumpkin Soup

Average Rating
4.0 Average FatSecret member ranking
A savory pumpkin soup with a touch of heat turns this into a savory low carb treat packed with beta-carotene.
Servings Prep Time Cook Time
4 5 mins 15 mins

Ingredients

Directions

1. Place a medium saucepan over moderate heat. Once warm, add the butter and heat until melted.
2. When butter is hot, add the onions and sauté, stirring occasionally until tender, about 3-4 minutes.
3. Add 3/4 teaspoon pumpkin pie spice and 1/4 teaspoon cayenne pepper to the saucepan. Stir just to combine and cook for 2 minutes.
4. Add the canned pumpkin and broth to the saucepan, stir, and let simmer for 8 minutes. Remove from heat.
5. Puree the soup with an immersion blender or transfer to a traditional blender, or whisk by hand until creamy. Stir in the evaporated cream mixing completely.
6. Top with fresh chopped parsley or basil if desired.
7. Note: a small pinch of each of the following ground spices can be substituted for pumpkin pie spice: mace, cinnamon, ginger, cloves, allspice, nutmeg.

Nutrition summary

There are 154 calories in 1 serving of Low Carb Pumpkin Soup.
Calorie split: 62% fat, 30% carbs, 8% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
154
 
% Daily Values*
Total Fat
10.88g
14%
Saturated Fat
7.102g
36%
Trans Fat
0g
Polyunsaturated Fat
0.129g
Monounsaturated Fat
3.007g
Cholesterol
38mg
13%
Sodium
223mg
10%
Total Carbohydrate
12.06g
4%
Dietary Fiber
4.8g
17%
Sugars
5.14g
Protein
3.07g
Vitamin D
0mcg
0%
Calcium
10mg
1%
Iron
0.12mg
1%
Potassium
280mg
6%
Vitamin A
24mcg
3%
Vitamin C
2mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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