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Low carb pumpkin soup

Pumpkins are deliciously colorful and fairly low in carbs. This brightly-colored and hearty soup has both sweet and spicy tones and is perfect for warming the soul on crisp, chilly days.


  • 2 tbsp butter
  • 1 white onion, chopped
  • 110 g scallions, chopped
  • 850 g pumpkins, cubed
  • 1.5 liters water
  • 2½ tsp salt
  • 125 ml heavy whipping cream
  • 1 tsp fresh ginger, grated
  • 2 tbsp orange zest
  • 2 tsp fresh cilantro, chopped (optional)


  1. In a large pot, melt the butter over medium heat. Add the white onion and sauté until it becomes translucent, and then stir in the scallions, frying lightly.
  2. Add the pumpkin and the water to the pot. Bring to a boil, and then reduce to medium-low, simmering uncovered for 20 minutes.
  3. When the pumpkin becomes soft, use an immersion blender, or transfer the mixture to a food processor and blend, until smooth.
  4. Return the mixture to the pot and stir in the salt and cream. Cook for 5 more minutes.
  5. Remove the pot from the heat, and add the grated ginger and orange zest.
  6. Serve piping hot and garnish with cilantro leaves (optional).