📝 About This Recipe
This luxurious soup reimagines the classic autumn harvest as a sophisticated, high-fat keto masterpiece. By roasting fresh pumpkin with aromatic herbs and finishing with a decadent swirl of heavy cream and grass-fed butter, we achieve a silky texture that defies its low-carb profile. It is a warm, comforting embrace in a bowl, balancing the earthy sweetness of pumpkin with the savory depth of toasted sage and warm spices.
🥗 Ingredients
The Aromatics
- 4 tablespoons Grass-fed Butter (unsalted)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (smashed and minced)
- 1 teaspoon Fresh Ginger (grated)
The Soup Base
- 30 ounces Pumpkin Purée (unsweetened; fresh roasted or high-quality canned)
- 3 cups Chicken Bone Broth (full-bodied and unsalted)
- 1 cup Heavy Whipping Cream (at room temperature)
- 2 ounces Full-fat Cream Cheese (cubed and softened)
Seasonings & Herbs
- 6-8 pieces Fresh Sage Leaves (whole for infusing)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 2 tablespoons Roasted Pumpkin Seeds (also known as pepitas)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2 slices Crispy Bacon bits (cooked until shatteringly crisp)
👨🍳 Instructions
-
1
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and allow it to melt until it begins to foam and turn a light golden brown, smelling slightly nutty.
-
2
Toss in the whole sage leaves and fry them in the butter for 60 seconds until crisp. Remove the leaves with a slotted spoon and set aside for garnish, leaving the infused butter in the pot.
-
3
Add the minced shallots to the pot. Sauté for 3-4 minutes until translucent and soft, but not browned.
-
4
Stir in the garlic and grated ginger. Cook for just 1 minute until fragrant to avoid burning the delicate garlic.
-
5
Add the pumpkin purée to the pot. Stir frequently for 5 minutes; this 'toasts' the pumpkin, deepening the flavor and removing any 'tinny' taste from canned versions.
-
6
Slowly pour in the chicken bone broth while whisking to ensure a smooth consistency.
-
7
Stir in the sea salt, black pepper, nutmeg, and smoked paprika. Bring the mixture to a gentle simmer.
-
8
Reduce the heat to low, cover partially, and let the flavors marry for 15-20 minutes.
-
9
Add the softened cream cheese cubes. Use an immersion blender directly in the pot to blend the soup until it is completely smooth and aerated.
-
10
Pour in the heavy whipping cream. Stir gently over low heat—do not let the soup come to a boil again, as this can cause the cream to break.
-
11
Taste and adjust seasoning. If the soup is too thick, add a splash more broth until your desired 'velvet' consistency is reached.
-
12
Ladle the hot soup into warmed bowls. Garnish with the reserved crispy sage, a sprinkle of pepitas, bacon bits, and a tiny swirl of olive oil.
💡 Chef's Tips
For the best flavor, use a sugar pie pumpkin and roast it yourself before puréeing. If you prefer a thinner soup, substitute 1/2 cup of broth with dry white wine during step 6 for added acidity. To keep it strictly keto, ensure your pumpkin purée has no added sugars or starches. Always use room temperature cream to prevent curdling when adding it to the warm soup. Leftovers taste even better the next day as the spices continue to develop; just reheat gently on the stove.
🍽️ Serving Suggestions
Serve with a side of toasted keto almond flour bread for dipping. Pairs beautifully with a crisp, dry Chardonnay or an iced sparkling water with lemon. Accompany with a simple arugula salad dressed in a lemon vinaigrette to cut through the richness. Add a spoonful of full-fat Greek yogurt or sour cream on top for extra tang. Serve as a starter for a roasted herb chicken or garlic butter steak dinner.