Low-Carb Butternut Pumpkin Soup
Is there anyone who doesn’t love a good pumpkin soup? We know we do, particularly this Low-Carb Butternut Pumpkin Soup. It’s perfect for people practising a low-carb diet like Atkins or similar, but still tastes absolutely delicious.
This is a great meal to whip up on a Sunday and then freeze to eat throughout the week. It can be easily microwaved, and makes eating healthy during the day a breeze.
Low-Carb Butternut Pumpkin Soup
Creamy, low-carb butternut pumpkin soup—healthy, comforting, and quick.
Course: Recipes, Soups, Under , Vegan, VegetarianCuisine: IndianDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
120
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp Lemon zest
2 Cloves garlic
2 Medium Onion-diced
2 tsp Cumin-ground
2 tbsp Butter-unsalted
1 large Butternut squash-between 1-1.5kg is ideal, cubed
2 tbsp Lemon juice
1000 ml Chicken stock
8 tbsp Cream
Directions
- Melt the butter in a large pot over medium heat. Add onion and garlic, cook, stirring often, until very soft but not browned (approx. 4 minutes). Then add cumin; cook for 1 minute.
- Add butternut pumpkin, chicken broth, and 1 tablespoon of the lemon zest; simmer until pumpkin is very tender, about 30 minutes. Remove from heat and cool.
- Puree cooled soup in a blender in several batches. Return to pot.
- Stir in cream and reheat. Season with lemon juice and salt to taste. Top each serving with a pinch of the remaining zest.
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