Keto Roasted Pumpkin & Bacon Soup
Silky roasted pumpkin soup enriched with cream, butter, and crispy bacon. Cozy, savory, and perfectly keto — fall comfort in a bowl.
Ingredients
- 14 oz pumpkin (cubed or canned purée (unsweetened))
- 3.5 oz bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup broth (chicken or vegetable)
- 2/3 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Roast pumpkin: Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 20 minutes or until golden and caramelized.
- Cook bacon: In a large pot, cook bacon until crispy. Remove and set aside, leaving the fat in the pot.
- Sauté aromatics: Add butter, onion, and garlic to the pot. Cook until soft and fragrant.
- Blend: Add roasted pumpkin, broth, cream, paprika, and nutmeg. Simmer 5–10 minutes, then blend until smooth.
- Adjust seasoning: Add more salt, pepper, or cream to taste.
- Serve: Ladle into bowls, top with bacon and thyme, and drizzle with a little cream.