Keto Low Carb Pumpkin Soup you'll love, it's been adapted to be lower in net carbs but still full of flavor.
Scroll up to watch my short recipe video!
Preheat oven to 425°F
Cut pumpkin into quarters; discard seeds (or save to roast later). Place on a baking sheet and brush with a little oil
Bake for 45 minutes to 1 hour or until soft.
Add a little olive oil to a large pan over a medium heat and add the chopped onions, saute for 4-5 minutes or until translucent.
Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
Add the gluten free chicken broth and cooked fresh pumpkin, cauliflower florets to the pan and stir well.
Simmer on a medium low heat for 20 minutes.
After 20 minutes add the coconut milk and blend using a hand blender, serve hot.
9g net carbs per serving, serving size about a cup.