Pumpkin Curry Soup - Indian inspired keto recipe, gluten free, sugar free

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while providing a creamy texture.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Canned pumpkin is often cheaper and more convenient.

Place a soup pot onto the stove and set the heat to medium.

Add unsalted butter to the pot and let it melt.

Add sliced cremini or white button mushrooms to the pot and sauté until light golden brown.

Scoop out the mushrooms and transfer them to a bowl; set aside.

Add 1 tablespoon of avocado or olive oil to the pot and let it sizzle.

Add chopped onions to the pot and sauté until translucent.

Return the cooked mushrooms to the pot and toss well to combine.

Pour in the chicken bone broth and stir.

Add pumpkin puree to the pot and stir to combine.

Add coconut cream to the pot and stir well.

Add curry powder, garam masala, granulated sweetener, salt, white pepper, and ground nutmeg to the pot and stir to combine.

Let the soup come to a light boil and continue cooking for 5 minutes to let the spices flavor the soup.

Sprinkle in gluccommonin and stir immediately to combine.

Cook until the broth starts to thicken, about a couple of minutes.

Pour the soup into a serving dish and garnish with chopped chives if desired.

Let the soup cool to room temperature before transferring to an airtight container for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary