Pumpkin Soup

Pumpkin Soup

Course: Meals, Public
Servings: 4
Carbohydrates: 12.5g


  • 600 g Pumpkin, cubed
  • 80 g Onion, chopped
  • 500 ml Water
  • 1 Chicken stock cube
  • 60 g Cream
  • A handful of fresh Parsley
  • 4 Slices Bacon, diced


  • Place pumpkin, onion and stock cube in a saucepan with water. Cover with lid and bring to boil. When boiling, remove the lid and cook until pumpkin is soft.
  • When the soup is cooked, blend vegetables and remaining liquid until smooth.
  • Place diced bacon in non-stick pan and cook, stirring until crunchy.
  • Return soup to saucepan, add cream, and gently heat (do not boil).
  • Place your pumpkin soup in serving bowls and sprinkle with the bacon, parsley and salt and pepper to serve.


Serving: 1g | Carbohydrates: 12.5g
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