This Keto Pumpkin and Sage Soup is a comforting and creamy fall favorite, perfect for chilly days. This soup is made with velvety pumpkin puree. It includes fragrant fresh sage and a hint of garlic. These ingredients bring together the rich, earthy flavors of the season. A splash of coconut cream adds a luscious texture while keeping it dairy-free and keto-friendly.
This soup is warm, nourishing, and easy to prepare. It is ideal for a quick weeknight dinner. It also serves as a cozy starter for your autumn gatherings. Serve it hot with a sprinkle of fresh sage for that extra touch of fall flair.
AD: Try Farmer’s Market Organic Pumpkin Puree. Known for its rich, smooth texture and deep flavor, this brand uses organic, BPA-free cans. It’s often praised for its naturally sweet, robust pumpkin flavor. It’s popular for soups, pies, and other pumpkin recipes.
Keto Pumpkin and Sage Soup
Course: MainDifficulty: Easy4
servings10
minutes20
minutes180
kcalIngredients
2 cups / 500 ml unsweetened pumpkin puree
1 small onion
2 garlic cloves
2 cups / 500 ml low-carb vegetable or chicken broth
1/2 / 100 ml cup coconut cream
1 tbsp fresh sage
1 tbsp olive oil
Salt and pepper to taste
Directions
- Dice the onion and mince garlic.
- Sauté onions and garlic in olive oil until soft.
- Chop the fresh sage.
- Add pumpkin puree, broth, and sage. Stir and let it simmer for 10-15 minutes.
- Stir in coconut cream and season with salt and pepper.
Notes
- Macros per serving:
Calories: 180
Fat: 15g
Protein: 3g
Carbs: 8g (net: 4g)