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Calling all soup lovers! Ring in soup season with this easy, creamy pumpkin soup that will keep you coming back through the seasons. This bowl is bursting with satisfying low-carb Fall flavors. You’ll start with a flavorful base of pureed roasted cauliflower and garlic. Next, you’ll add pureed pumpkin, a splash of apple cider vinegar, warm spices, and a touch of heavy cream. Top it all off with crispy crumbled bacon and HighKey’s savory parmesan cheddar egg whites and you’re left with an addicting soup that will keep you cozy all Fall.

 

Pumpkin Soup with Bacon: Keto-Friendly

Prep Time: 15 minutes

Cook Time: 28 minutes

Inactive Time: 10 minutes

Total Time: 53 minutes

Serves: 4

Nutrition Facts (per serving): 346 calories, 27g total fat, 10g carbohydrates, 3g fiber, 7g net carbs, 14g protein

Pumpkin soup with bacon in a while bowl topped with parsley

Ingredients:

  •  2 cups cauliflower, chopped

  • 4 cloves garlic, peeled

  • 8 slices bacon, chopped

  • 2 Tbsp olive oil

  • 1 cup pumpkin puree

  • 2 Tbsp apple cider vinegar

  • 1 Tbsp paprika
  • 1 Tbsp coriander
  • 1 Tbsp cumin
  • 2 Tbsp butter
  • 1/2 cup heavy cream
  • ¼ cup HighKey Parmesan Cheddar Egg Whites
  • 1/4 cup parsley, chopped

Allergens: Dairy

Directions:

  • 1Preheat oven to 400F
  • 2On a sheet pan, toss chopped cauliflower and whole garlic cloves with 2 Tbsp olive oil and salt and pepper to taste. Spread into an even layer and roast 15-18 minutes, until tender..
  • 3In a large pot, heat chopped bacon over medium heat 6-8 minute, stirring occasionally, until crisp. Remove with a slotted spoon and set aside, reserving bacon grease in pot.
  • 4Transfer cauliflower and garlic to a food processor or blender. Add 1 cup chicken broth. Process until completely smooth, stopping to scrape down sides as needed.
  • 5Transfer mixture to a pot with bacon grease over medium-high heat. Add remaining 1 cup of chicken broth, pumpkin puree, apple cider vinegar, paprika, coriander, cumin, and salt and pepper to taste. Stir to combine.
  • 6Bring mixture to a boil then reduce heat to medium-low and simmer 8-10 minutes, stirring occasionally, until warmed through and slightly thickened.
  • 7Remove from heat. Add butter and heavy cream and stir to combine, until butter is melted.
  • 8Scoop soup into bowls and top with crumbled bacon, parsley, and HighKey Parmesan Cheddar Egg Whites.

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    Pumpkin Soup with Bacon pinterest graphic

     

     

     

    Nutrition Facts
    Serving of
    Pumpkin Soup with Bacon
    Amount per serving
    Calories
    346
    17% Daily Value*
    Total Fat
    27
    Saturated Fat
    Cholesterol
    Sodium
    Total Carbohydrates
    10g
    Dietary Fiber
    3
    Sugars
    Proteins
    14
    The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
    Nutrition Facts
    Amount per serving
    Calories
    346
    17% Daily Value*
    Total Fat
    27
    Saturated Fat
    Cholesterol
    Sodium
    Total Carbohydrates
    10g
    Dietary Fiber
    3
    Sugars
    Protein
    14

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