For the crisp autumn days, this Pumpkin Soup will surely hit the spot! You can pair this with a side salad and keto-friendly bread to create the perfect meal. If you are looking for a fan favorite to bring to a fall gathering, double this recipe and share it with friends!

Ingredients:

• 2 cups pumpkin puree
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup unsweetened almond milk or coconut milk
• 2 tablespoons unsalted butter
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: chopped fresh parsley, pumpkin seeds, sour cream

Instructions:

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
• Stir in the ground cumin, ground cinnamon, and ground nutmeg, and cook for an additional minute to toast the spices.
• Add the pumpkin puree and chicken or vegetable broth to the pot, stirring to combine.
• Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
• Reduce the heat to low and stir in the almond milk or coconut milk. Simmer for another 5 minutes.
• Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with your desired toppings, such as chopped fresh parsley, pumpkin seeds, or a dollop of sour cream.