Pumpkin Soup

Pumpkin Soup

Course: Low Carb, Mains
Keyword: Soup
Servings: 4
Carbohydrates: 12.5g
Protein Serves: 1


  • 600 g Pumpkin cut into cubes
  • 80 g Onion chopped
  • 500 ml Water
  • 1 cube Chicken stock
  • cup Cream
  • 10 g Parsley fresh, for garnish
  • 4 slice Bacon diced
  • Salt and pepper to taste


  • 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.


Carbohydrates: 12.5g | Protein Serves: 1
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