Low-Carb Butternut Pumpkin SoupDeliciously Perfect For Atkins!

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Low-Carb Butternut Pumpkin Soup Is there anyone who doesn’t love a good pumpkin soup? We know we do, particularly this Low-Carb Butternut Pumpkin Soup. It’s perfect for people practising a low-carb diet like Atkins or similar, but still tastes absolutely…

Low-Carb Butternut Pumpkin Soup

Is there anyone who doesn’t love a good pumpkin soup? We know we do, particularly this Low-Carb Butternut Pumpkin Soup. It’s perfect for people practising a low-carb diet like Atkins or similar, but still tastes absolutely delicious.

This is a great meal to whip up on a Sunday and then freeze to eat throughout the week. It can be easily microwaved, and makes eating healthy during the day a breeze.

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serves
6
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
3.8 based on 9 ratings, click to rate

Ingredients

  • 1 tbsp Lemon Zest
  • 2 Cloves Garlic
  • 2 Medium Onion diced
  • 2 tsp Cumin ground
  • 2 tbsp Butter unsalted
  • 1 Large Butternut Squash between 1-1.5kg is ideal, cubed
  • 2 tbsp Lemon Juice
  • 1 1000 Millilitre Chicken Stock
  • 8 tbsp Cream


Method

  1. Melt the butter in a large pot over medium heat. Add onion and garlic, cook, stirring often, until very soft but not browned (approx. 4 minutes). Then add cumin; cook for 1 minute.
  2. Add butternut pumpkin, chicken broth, and 1 tablespoon of the lemon zest; simmer until pumpkin is very tender, about 30 minutes. Remove from heat and cool.
  3. Puree cooled soup in a blender in several batches. Return to pot.
  4. Stir in cream and reheat. Season with lemon juice and salt to taste. Top each serving with a pinch of the remaining zest.

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