Pumpkin Soup

That's a great choice for a keto-friendly fall soup! Here's a more detailed step-by-step recipe for pumpkin soup:

Ingredients:

• 2 cups of pumpkin puree (canned or homemade)

• 2 cups of chicken or vegetable broth (check for low-carb options)

• 1/2 cup of heavy cream

• 2 tablespoons of butter

• 2 cloves of garlic, minced

• 1 small onion, finely chopped

• 1 teaspoon of pumpkin pie spice (adjust to taste)

• Salt and pepper to taste

Instructions:

• In a large saucepan or soup pot, melt the butter over medium heat.

• Add the chopped onions and minced garlic to the melted butter. Sauté them until they become soft and translucent, which should take about 5 minutes.

• Stir in the pumpkin puree and pumpkin pie spice. Cook for an additional 2-3 minutes to allow the spices to become fragrant.

• Pour in the chicken or vegetable broth and stir well to combine. Bring the mixture to a gentle simmer.

• Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.

• Reduce the heat to low and add the heavy cream to the soup. Stir until the cream is fully incorporated. Simmer for an additional 5 minutes, stirring occasionally.

• Taste the soup and season with salt and pepper as needed. Adjust the pumpkin pie spice if you prefer a stronger flavor.

• Remove the soup from heat. If you have an immersion blender, you can use it to blend the soup directly in the pot until it's smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.

• Once the soup is blended to your desired consistency, return it to the pot and reheat it gently if necessary.

• Serve hot, garnished with a drizzle of heavy cream or a sprinkle of pumpkin pie spice if desired.

Enjoy your delicious and creamy keto-friendly pumpkin soup as a comforting fall meal!