Low Carb Pumpkin Soup
A savory pumpkin soup with a touch of heat turns this into a savory low carb treat packed with beta-carotene.
3/4 tsp pumpkin pie spice
1 tbsp butter
3/4 cup chopped white onion
1/4 tsp cayenne pepper
1/3 cup heavy cream
1 3/4 cups canned pumpkin
1 1/3 cups fat free chicken broth
Place a medium saucepan over moderate heat. Once warm, add the butter and heat until melted.
When butter is hot, add the onions and sauté, stirring occasionally until tender, about 3-4 minutes.
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.
Add the canned pumpkin and broth to the saucepan, stir, and let simmer for 8 minutes. Remove from heat.
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.
Top with fresh chopped parsley or basil if desired.
Note: a small pinch of each of the following ground spices can be substituted for pumpkin pie spice: mace, cinnamon, ginger, cloves, allspice, nutmeg.
in 1 serving of Low Carb Pumpkin Soup.
, 30% carbs, 8% protein.
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