# Low-Carb Butternut Pumpkin Soup

- Link: https://stayathomemum.com.au/recipes/soups-stews/low-carb-butternut-pumpkin-soup/
- Published: 2018-07-02T12:29:49+10:00
- Author: Clare Whitfield

## 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.

 

![Delicious low carb butternut pumpkin soup garnished with fresh herbs in a white
bowl](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2016/04/Atkins-Low-
Carb-Pumpkin-Soup-S.jpg?resize=1600%2C1060&quality=89&ssl=1 "Creamy Butternut Pumpkin
Soup for Low carb Diets")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/soups-stews/low-carb-butternut-pumpkin-soup/&media=https://stayathomemum.com.au/wp-content/uploads/2016/04/Atkins-Low-Carb-Pumpkin-Soup-S.jpg&description=Creamy,%20low-carb%20butternut%20pumpkin%20soup—healthy,%20comforting,%20and%20quick.)

 [  Print ](https://stayathomemum.com.au/recipes/soups-stews/low-carb-butternut-pumpkin-soup/#wpzoom-premium-recipe-card)

## Low-Carb Butternut Pumpkin Soup

 Recipe by Stay at Home Mum

0.0 from 0 votes

Creamy, low-carb butternut pumpkin soup—healthy, comforting, and quick.

 Course: Recipes, Soups, Under , Vegan, VegetarianCuisine: IndianDifficulty: Medium

Servings

 Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

120

kcal

Total time

40

minutes

  Cook Mode

### 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.

[[

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)