Pumpkin Broccoli Zucchini Creamy Soup
Soups are one of my favorite dishes. They pack a ton of flavor, vitamins, and nutrients, and they are delicious. You can make a huge pot, freeze it, and eat it again anytime you feel like something warm and fulfilling.
I grew up eating creamy soups, not only because creamy soups are the easiest to please kids, but also because you can literally scrape any vegetables you have in the fridge to make a delicious soup.
In this recipe we are using some vegetables that will keep the carb count down but will give enough body to make this soup extra creamy. The pumpkin really is the key ingredient here, making this a perfect soup for the fall season. I used frozen pumpkin pure that I kept from last season, but you can use canned or buy frozen at the store.
I used just half of a red onion to bring some sweetness to the flavor, but any onion would work. If you can spare a few more carbs I would use an entire onion, get it really caramelized, and enhance the flavors even more.
The bacon bits are a nice addition that helps create the multiple layers of flavors, as we are cooking the vegetables on its fat. If you want to change it a little, you can replace the bacon with a nice sausage, following the same technique.
Serve it with fresh cream and bacon bits. It goes perfect with a side of Parmesan Biscuits. Enjoy it!
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