Keto Peanut  & Pumpkin Soup

"Perfect for those chilly autumn nights, this creamy keto pumpkin soup as a mild kick from the jalapeno while the coconut milk and peanut butter balance out the flavorful blend!"

Key Ingredient

Pumpkin Puree

– olive oil – diced onion – garlic cloves, minced – ginger root, grated – jalapenos, finely diced & seeds removed – ground cumin – smoked paprika – salt – canned 100% pumpkin puree – chicken broth or vegetable broth – canned coconut cream – peanut butter – lime juice – butter, optional

Keto Peanut And Pumpkin Soup Ingredients

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Keto Peanut and Pumpkin Soup

Yield

8 Servings

PROTEIN

6.6g

Time

35 Minutes

TOTAL CARBS

7.8g

1. In a large stock pot, heat olive oil over medium heat and sauté onions, garlic, ginger and jalapeno. Cook, stirring frequently, until softened.

Sauté vegetables

2. Stir cumin, smoked paprika and salt. Then add pumpkin puree. Whisk in the stock.

Stir in seasonings and pumpkin

3. Bring to a boil. Reduce the heat and allow to simmer on low for 20 minutes, stirring occasionally. Simmer until soup has reduced slightly and thickened.

Simmer the soup

4. Stir in coconut cream, peanut butter, lime juice and butter (if using). Using an immersion blender (or pour into a standing blender), puree the soup until smooth. Serve with crème fraiche, sour cream or yogurt. Top with fresh chives or cilantro.

Finish with coconut

Visit KetoFocus for more Tips and Notes on making the BEST Keto Peanut and Pumpkin Soup!

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Enjoy!

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