Low carb pumpkin soup

Ingredients

3 chicken stock cubes

1 & 1/2 teaspoons of salt

1 kg pumpkin – cubed

1 teaspoon parsley

1 cup chopped onions

1/2 teaspoon of thyme

1 clove garlic – chopped

250 ml fresh cream

1 and 1/2 teaspoons fresh sage

black pepper to taste

2 – 3 lt water

 

Directions

Add all ingredients except cream into the pot and bring to a boil.

Reduce heat and simmer for 30 minutes uncovered.

Once the pumpkin is soft – puree the mixture and add the cream.

Bring to a boil again.

Reduce heat to low and simmer for 30 minutes uncovered.

Pour into soup bowls and garnish with fresh parsley.

Don’t forget to stir regularly.

Enjoy!

 

Low Carb Pumpkin Soup

4 thoughts on “Low Carb Pumpkin Soup

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