Ingredients
Scale
15 oz pumpkin puree
4 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp fresh thyme
1/2 cup heavy cream
Toppings:
1/4 cup sour cream
2 tbsp chopped parsley
2 tbsp roasted pepitas
Instructions
1. Add pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan and stir to combine.
2. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat, stir in heavy cream until smooth.
4. Garnish with sour cream, parsley, and pepitas before serving.
Notes
Store in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 2 months.
Reheat gently on the stove to preserve creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Keto, Low-Carb
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg