Roasted pumpkin soup (recipe)
| Roasted pumpkin soup (recipe) | |
|---|---|
| Name | Roasted pumpkin soup |
| Ingredients | Extra 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 friendliness | Keto friendly |
| Calories | 141.2 |
| Fat | 13.6 |
| Protein | 2.7 |
| Carbohydrate | 2.2 |
| Fiber | 0.3 |
| Net carbohydrates | 1.9 |
| Sugar | 1 |
| Saturated fat | 3.3 |
| Cholesterol (mg) | 10.2 |
| Sodium | 388.3 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
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)
Recipe instructions
- Preheat 400 8F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
- Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
- Roast in the oven for 45 minutes or until softened. Remove skins.
- 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.
- In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
- Remove from the heat and pass through a food processor until smooth.
- Return to the pan, and stir in the chicken broth until desired consistency is reached.
- Add heavy cream to thicken and season with salt and pepper.
- Garnish with pumpkin seeds.
Food tags
< 60 Mins"
Roasted pumpkin soup (recipe) details
Time:
Prep Time in Hours and Mins:1H
"
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Contributors: Prab R. Tumpati, MD
