Low-carb pumpkin soup

Low-carb pumpkin soup

Sure, they’re fun as jack-o’-lanterns – but, come on, give pumpkins their due. Nothing makes an autumn soup more comforting and warming than the flesh of this iconic harvest superstar. And low carb? Of course! Settle in with a bowl and watch the ghosts of a chilly fall evening fade away.

Low-carb pumpkin soup

Sure, they’re fun as jack-o’-lanterns – but, come on, give pumpkins their due. Nothing makes an autumn soup more comforting and warming than the flesh of this iconic harvest superstar. And low carb? Of course! Settle in with a bowl and watch the ghosts of a chilly fall evening fade away.
USMetric
4 servingservings

Ingredients

  • 2 2 shallotshallots
  • 2 2 garlic clovegarlic cloves
  • 10 oz. 300 g pumpkinpumpkins
  • 10 oz. 300 g rutabaga
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 2 cups 480 ml vegetable stock
  • 8 oz. 225 g butter
  • ½ ½ lime, the juicelimes, the juice
Toppings
  • ¾ cup 180 ml mayonnaise
  • 4 tbsp 60 ml (35 g) pumpkin seeds, preferably roasted

Instructions

  1. Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
  2. Put everything in a baking dish. Add olive oil, salt and pepper.
  3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
  4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
  5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
  6. Serve the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.

Tip!

Make it spicy! Chili, cumin and other spices all pair beautifully with this soup. Freshly grated ginger, added a few minutes before serving, also brings a whole new depth of flavor.

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10 comments

  1. Carol
    When I clicked on the highlighted word Turnip in the ingredient list I was taken to wikipedia's page about kohlrabi. Why? Is the recipe supposed to call for kohlrabi instead of turnip or is kohlrabi a turnip substitute? I love your recipes and have made quite a few of them. Keep up the great work!
  2. Diana
    I made this tonight for my family of five. There were definitely a lot of flavors in it but not one person liked it. I ended up dumping it down the drain. What a waste!
  3. 1 comment removed
  4. MIRIAM
    My husband and I had this for supper last night. It was delicious (but we dressed it with double cream and not mayonnaise).
  5. Naomi
    I left out the lime juice and added some nutmeg and a swirl of cream. A lovely simple, warming soup that turns out silky smooth - we loved it. Making it as a starter for a dinner party this weekend.
  6. Una
    What on earth is rutababa in English? Never heard of it!
  7. Una
    Rutababa? Can anyone on here translate? Peter, where are you?😆
    Reply: #8
  8. Peter Biörck Team Diet Doctor
    Hi!

    More reading about rutabaga here:
    https://en.wikipedia.org/wiki/Rutabaga

    Rutababa? Can anyone on here translate? Peter, where are you?😆

  9. Cheyenne
    I haven't tried this, but the ingredient list didn't appeal to me much, especially since rutabaga isn't super common and I don't love it. Here's a recipe-it actually has half of the carbs per serving with only 7.7g net carbs. My family loves it.

    https://www.ruled.me/spiced-pumpkin-soup/

    Reply: #11
  10. Beverly Swerling
    Rutabaga in some parts of US and Europe is large yellow turnip (not small white with purple top). And either be sure you are getting small sugar pumpkin for eating (not carving) or sub butternut or Hubbard squash.
  11. Cheyenne
    I also did half whipping cream-half coconut milk to add some natural sweetness. Delish!

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