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Low-Carb Pumpkin Soup is a lovely dairy-free soup recipe with coconut cream and sugar-free pumpkin puree. Flavored with a warming and invigorating blend of cinnamon, ginger, and cayenne spices, this is a great choice for any chilly day!
You can double the recipe and freeze leftovers for later.
Low-Carb and Dairy-Free Cream of Pumpkin Soup
Simmering away happily on the stove. Cinnamon spice rising into the air… Amos Lee crooned through the speakers. I’m flooded with nostalgia, filled with warm and cozy feelings.
I feel so grateful to be alive, the world outside seems like a crazy place at times but my home is full of peace.
I feel ripe today, after working so hard for years to feel calm, confident, and secure with myself and my place in the world, today is the kind of day that I can breathe easily.
Everything is ok.
I look at my husband and my children. I think about all the things we’ve been through and all the ways we have grown. I want to drop to my knees in humble awe of the profundity of life.
We are a family of explorers. Curiously probing the world, learning, discovering, and looking around with wonder.
Low-Carb Pumpkin Soup is a lovely dairy-free soup recipe with coconut cream and sugar-free pumpkin puree. Flavored with a warming and invigorating blend of cinnamon, ginger, and cayenne spices, this is a great choice for any chilly day!
Add the pumpkin puree and coconut milk to a saucepan over medium heat and bring to a simmer.
Add broth and all the spices. Use an immersion blender or stir with a whisk to combine the ingredients. Continue to cook over medium heat for 30 minutes. Keep the soup at a light simmer, the liquid will reduce as the soup thickens.
Divide into bowls and serve warm. Add a splash of coconut cream and whole peppercorn for garnish, if desired.
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Meet Jessica Haggard
Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.
