Pumpkin Broccoli Zucchini Soup Low Carb Recipe | KetoVale

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.

Pumpkin Broccoli Zucchini Keto Soup

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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Pumpkin Broccoli Zucchini Soup Recipe

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Print Recipe
Pumpkin Broccoli Zucchini Creamy Soup
Pumpkin Broccoli Zucchini Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Dinner, Soup
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 4 bacon strips
  • 1/2 red onion
  • 1 zucchini
  • 3 cup broccoli chopped
  • 1 cup pumpkin puree
  • 1 clove garlic
  • 2 cup chicken broth
  • 4 tbsp heavy cream to serve
Course Dinner, Soup
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 4 bacon strips
  • 1/2 red onion
  • 1 zucchini
  • 3 cup broccoli chopped
  • 1 cup pumpkin puree
  • 1 clove garlic
  • 2 cup chicken broth
  • 4 tbsp heavy cream to serve
Pumpkin Broccoli Zucchini Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the bacon into small cubes and sauté it into a heavy Dutch oven pan until crispy (low temperature to avoid burning). Once done, remove the bacon from the heat and set aside.
    Cut and Saute Bacon
  2. On the same pan using the bacon fat, sauté onions and garlic until golden brown (about 2-3 minutes).
    Saute onion and garlic
  3. Add the broccoli and the zucchini and sauté for another 2 minutes. Add the pumpkin pure and scrap the bottom of the pan to get all of the caramelization from the bottom.
    Saute zucchini broccoli and pumpkin
  4. Add the chicken broth and let it cook until all the vegetables are tender. About 20 minutes.
    Add chicken broth to pumpkin soup
  5. Turn off the heat and transfer the vegetables into a blender or use and hand-held blender to make a cream.
    Transfer vegetables into a blender
  6. Blend into a smooth and creamy texture. Serve with fresh cream and bacon bits.
    Blend all vegetables into soup
Recipe Notes

Macros (per serving): Calories: 261– Fat: 20.1g – Net carbs: 7.8g (total carbs: 11.5g, fiber: 3.7g) – Protein: 10g

Pumpkin Broccoli Zucchini Creamy Soup Low Carb Recipe

KetoVale.com Team
 

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