Keto Pumpkin Soup

August 03, 2019 1 min read

Easy KETO Pumpkin Soup

  • ¾ cup mayonnaise
  • 4 tbsp pumpkin seeds, preferably roasted
  • 2 shallots
  • 2 garlic cloves
  • 10 oz. pumpkins
  • 10 oz.rutabaga
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 cups vegetable stock
  • 8 oz. butter
  • ½ lime, the juice
  1. Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
  2. Put everything in a baking dish. Add olive oil, salt and pepper.
  3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
  4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
  5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
  6. Serve and enjoy!
** Nutrition per serving: Calories 865, Fat 88g, Protein 6g, Carbs 14g

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