Pumpkin keto cream soup

Pumpkin keto soup, thanks to pumpkin puree and heavy cream, turns out to be a light creamy consistency. Homemade pumpkin puree and store-bought pumpkin puree are suitable for the soup. Garlic, thyme and hot pepper can be used to add flavor to the dish. All or one of the seasonings can be used to highlight the flavor. The advantage of the soup is its fast cooking time and availability of ingredients.

Ingredients

• For soup
• 400 gr pumpkin puree
• ½ tea spoon. salt
• ½ tea spoon. ground pepper
• ½ tea spoon. garlic powder
• 1 tea spoon. chopped fresh thyme
• ½ glass heavy cream from 20%
• For serving
• ¼ glass of sour cream
• 2 table. spoon. chopped fresh parsley
• 2 cups toasted pumpkin seeds

Directions

1. Prepare pumpkin puree. Preheat the oven to 180 C. Cut the pumpkin in half and remove the seeds and fibrous pulp. Grease the pumpkin halves with butter and bake on a baking sheet for 45-50 minutes, cut side down, until the skin is soft. If the skin is easily pierced with a fork, the pumpkin is ready. Remove the pumpkin from the oven and cool for 10-15 minutes. Remove the peel and chop the pulp with a blender.
2. Add chicken broth, salt, pepper, garlic powder, thyme, pumpkin puree to a medium-deep saucepan. Mix.
3. Bring soup to a boil, reduce heat and cook for 5-10 minutes.
4. Remove soup from stove and add cream.
5. You can decorate the soup with sour cream or Greek yogurt, fresh parsley, and pumpkin seeds.