Keto Pumpkin Soup

This Keto Pumpkin Soup is a delightful blend of Indian spices and creamy pumpkin, perfect for a comforting meal. It’s low in carbs and packed with flavor, making it an ideal choice for those following a ketogenic diet.

Ingredients

• Pumpkin - 300 grams, diced
• Coconut oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit (adjust to taste)
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Coconut milk - 200 ml
• Vegetable broth - 300 ml
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a pot over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until they become translucent.
4. Stir in the minced garlic, grated ginger, and green chili; cook for another 2 minutes.
5. Add the diced pumpkin, turmeric powder, and coriander powder, stirring to coat the pumpkin with spices.
6. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender.
7. Blend the mixture using an immersion blender until smooth.
8. Stir in coconut milk and salt to taste; heat through without boiling.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immune function.
• Contains anti-inflammatory properties from ginger and turmeric.

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