low carb pumpkin soup slow cooker How to make low carb pumpkin soup
Pumpkin season is just around the corner, and what better way to celebrate than with some delicious and hearty pumpkin soup recipes? Here are two low-carb options that are perfect for those trying to watch their carbohydrate intake. First up is a slow cooker pumpkin and coconut soup. This recipe is perfect for those busy days when you don’t have time to stand over a stove. Simply toss all the ingredients into your slow cooker in the morning, and by dinnertime, you’ll have a delicious and nutritious soup ready to enjoy! To make this soup, you’ll need 1 can of coconut milk, 4 cups of chicken or vegetable broth, 1 medium-sized pumpkin (peeled, seeded, and chopped), 2 cloves of garlic (minced), 1 onion (chopped), 1 tablespoon of ginger (grated), 1 tablespoon of curry powder, salt and black pepper to taste, and some chopped cilantro for garnish. Start by adding all the ingredients (except for the cilantro) to your slow cooker. Give everything a good stir, then cook on low for 6-8 hours or until the pumpkin is tender. Once everything is cooked, blend the soup until smooth using an immersion blender or a regular blender. Serve hot, topped with some chopped cilantro. If you’re in the mood for something a little fancier, try this roasted low-carb pumpkin soup recipe served inside a baked pumpkin. This recipe is sure to impress your guests and is perfect for any fall gathering. To make this recipe, you’ll need 1 small pie pumpkin, 2 cups of chicken or vegetable broth, 2 cloves of garlic (minced), 1 onion (chopped), 1 tablespoon of thyme (chopped), 1 tablespoon of rosemary (chopped), and salt and black pepper to taste. Start by preheating your oven to 375°F. Cut off the top of the pumpkin and scoop out all the seeds and pulp. Rub the inside of the pumpkin with some olive oil, then season with salt and black pepper. Place the pumpkin on a baking sheet and bake for 30-40 minutes or until the flesh is tender. While the pumpkin is baking, prepare the soup. In a large pot, sauté the garlic and onion until soft. Add in the broth, thyme, rosemary, salt, and pepper and bring to a boil. Reduce the heat and simmer for 10-15 minutes. Once the pumpkin is done baking, pour the soup into the pumpkin and serve hot. You can also garnish with some additional thyme or rosemary for an extra pop of flavor. Both of these low-carb pumpkin soup recipes are perfect for those looking to enjoy the flavors of fall without all the excess carbs. Give them a try and let us know which one is your favorite!
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