Roasted Pumpkin Soup with Creamy Avocado Drizzle
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A comforting and nourishing keto-friendly lunch, featuring the flavors of fall with roasted pumpkin, spices, and a creamy avocado topping.
Ingredients
- 3 cups pumpkin, cubed
- 1 whole avocado, ripe
- 4 cups chicken broth, low-sodium
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Spread the cubed pumpkin on a baking sheet and roast for 20-25 minutes, or until tender.
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