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Creamy Roasted Keto Pumpkin Soup

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A creamy, nourishing roasted pumpkin soup made low-carb by using bone broth and just a touch of cream. Roasting the pumpkin, garlic, and shallots adds deep flavor, while turmeric and rosemary bring warmth. Perfect for keto, paleo, or anyone craving a comforting fall meal.

Ingredients

1 medium Hokkaido pumpkin

1 whole garlic bulb

4 medium shallot onions

1 tablespoon extra virgin olive oil

1 teaspoon turmeric

1 branch rosemary

2 cups homemade bone broth

1 tablespoon cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut pumpkin in half, remove seeds, and slice into wedges. Place on baking sheet.
  3. Slice top off garlic bulb to expose cloves. Add to tray with unpeeled shallots. Drizzle all with olive oil, season with salt and pepper.
  4. Roast 35–40 minutes until pumpkin is tender and caramelized, and garlic soft.
  5. Remove from oven. Squeeze roasted garlic from skins, peel shallots.
  6. Transfer roasted pumpkin, garlic, and shallots to blender. Add turmeric, rosemary, and bone broth. Blend until smooth.
  7. Pour soup into pot, warm over medium heat, and stir in cream if using. Adjust seasoning.
  8. Serve hot, garnished with olive oil drizzle or fresh herbs.

Notes

Use coconut milk instead of cream for dairy-free version.

Add chili flakes or cayenne for spice.

Roast extra vegetables like carrots or cauliflower for added depth.

Use vegetable broth instead of bone broth to make it vegetarian.

Top with toasted pumpkin seeds for crunch.

Nutrition

Find it online: https://justsosavory.com/creamy-roasted-keto-pumpkin-soup/