Low carb pumpkin soup


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



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.



Low Carb Pumpkin Soup

4 thoughts on “Low Carb Pumpkin Soup

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