Keto Pumpkin Soup

This creamy Keto Pumpkin Soup is the perfect cozy fall dish. It's rich, velvety, and packed with warm flavors of pumpkin and nutmeg.

Ingredients:

• 1 small pumpkin, peeled and diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• Pumpkin seeds for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the minced garlic and cook until it smells good

Toss the diced pumpkin into the pot and cook for about 5 minutes, or until it starts to get a little soft

Add the chicken broth and heat it up

Turn down the heat and let the pumpkin simmer for 15 to 20 minutes, or until it's soft

Blend the soup until it's smooth with an immersion blender

Add the nutmeg and heavy cream and mix them in

Then add salt and pepper to taste

Let it cook for five more minutes

Add pumpkin seeds on top and serve hot