Quick & Easy Pumpkin Soup (Low Carb, Vegan, Dairy & Gluten Free)

This is an aromatic and flavorful
autumn and winter soup.

Ingredients: 

1 tablespoon olive oil

2/3 cup diced shallots or yellow onion

2 cloves garlic, minced

2 tablespoons Lakanto Golden Monkfruit sweetener

1 1/2 teaspoons pumpkin pie spice**

1 1/2 teaspoons pink Himalayan or sea salt

2 1/2 cups chicken broth (or, vegetable broth for vegan)

1 (15 ounce) can pure pumpkin puree

1 cup canned coconut milk (at room temperature)

Optional for garnish:

6 - 7 1/2 teaspoons pepitas (Shelled pumpkin seeds

8 - 9 1/2 teaspoons crushed toasted pecans***

8 - 9 1/2 finely chopped pistachios

Method:

Heat the oil in a large saucepan, over medium heat. Add the shallots and saute for 2 minutes. Reduce the heat to medium-low. Add the garlic and saute for and additional 2 minutes. Stir in the Golden sweetener, pumpkin pie spice and salt. Carefully whisk in the broth. Add the pumpkin puree and whisk to blend in. Cover and simmer on low to medium-low for 10 minutes. Gently whisk in the coconut milk. Makes four 1 1/4 cup or five 1 cup servings. If desired, garnish with a sprinkling of pumpkin seeds, crushed pecans, or chopped pistachios.

**To make homemade pumpkin pie spice, please see this simple recipe: 

Homemade Pumpkin Pie Spice Seasoning Blend 

https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

***To make perfect toasted pecans, please see this simple recipe:

Toasted Pecans 

https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Nutritional info per 1 cup serving (without garnish), approximately:

168 calories ~ 13 grams fat ~ 9.78 grams net carbs ~ 3.3 grams protein

Nutritional info per 1 1/4 cup serving (without garnish), approximately:

210 calories ~ 16.22 grams fat ~ 12.23 grams net carbs ~ 4 grams protein

Note: This is a perfect autumn soup ~ I was surprised by how much my husband liked it!