Rating: 5 stars 4.7
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This creamy keto pumpkin soup is a fall favorite and is perfect for those following a keto or low-carb diet. The whole family will love it! I use bone broth if I have it on hand, however, chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto Golden or Swerve Brown.


Recipe Summary

10 mins
15 mins
25 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.

  • Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

Cook's Notes:

If you do not have an immersion blender, blend the soup in batches in a blender.

Add an extra tablespoon of sweetener if you prefer your soup a little sweeter.

Nutrition Facts

244 calories; protein 7.1g; carbohydrates 9.6g; fat 20.8g; cholesterol 58.1mg; sodium 862.8mg. Full Nutrition