Creamy Keto Pumpkin Soup

Serves 4-6

Prep time: 5 min

Cook time: 10-15 min.

Total time: 30 min.

Cook time:

  • 4 tbsp grass-fed butter
  • 3 minced garlic cloves
  • 1 medium chopped onion
  • 1 tbsp fresh minced ginger
  • 2 tbsp Red Thai curry paste
  • 2 cups chicken bone broth
  • 2 cans pumpkin purée
  • 1 tbsp almond butter
  • ½ tsp cumin
  • ⅛ tsp cayenne pepper, or to taste
  • ½ cup heavy cream
  • ½ tsp. xanthan gum
  • sea salt to taste
  • Optional: sour cream or heavy cream for topping
  • Optional: pumpkin seeds, for topping
  • Optional: fresh cilantro


  1. Turn on a soup pan over medium heat, add the butter to melt. Saute garlic and onion in oil until translucent and aromatic. Add ginger, saute a minute. Add curry paste, stir.
  2. Add the broth, pumpkin, almond butter and spices. Whisk to combine and let the mixture simmer for 10 - 15 minutes, until the flavors meld, stirring occasionally.
  3. Remove from stove and let cool. While soup cools, whip the heavy cream until it thickens a bit.
  4. When soup has cooled enough, transfer to blender or food processor, blend until smooth.
  5. Return to pot and heat. Fold in heavy cream. If soup is thin, add xanthan gum, to thicken.
  6. Top with heavy cream or sour cream if dairy is tolerated. Top with seeds and fresh cilantro. 

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