Roasted pumpkin soup (recipe)

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Roasted pumpkin soup (recipe)
NameRoasted pumpkin soup
IngredientsExtra virgin olive oil Cayenne pepper Salt Extra virgin olive oil Cloves Onion Chicken broth Heavy cream
Cooktime (in hours)0.833333333
Preptime (in hours)0.166666667
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories141.2
Fat13.6
Protein2.7
Carbohydrate2.2
Fiber0.3
Net carbohydrates1.9
Sugar1
Saturated fat3.3
Cholesterol (mg)10.2
Sodium388.3
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Roasted pumpkin soup (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Roasted pumpkin soup (recipe) image(external)

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Roasted pumpkin soup (recipe)


  1. Preheat 400 8F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
  2. Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
  3. Roast in the oven for 45 minutes or until softened. Remove skins.
  4. Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
  5. In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
  6. Remove from the heat and pass through a food processor until smooth.
  7. Return to the pan, and stir in the chicken broth until desired consistency is reached.
  8. Add heavy cream to thicken and season with salt and pepper.
  9. Garnish with pumpkin seeds.

    Food tags
    < 60 Mins"


Roasted pumpkin soup (recipe) details

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Time:
Prep Time in Hours and Mins:1H

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