Keto Pumpkin Soup
A seasonal pumpkin soup topped with crumbled rosemary keto bites to add a crouton style crunch
This low carb pumpkin soup recipe is simple to make and is so delicious
Ingredients:1 cup of vegetable stock 1 pumpkin 1 clove of garlic ¼ tsp fine salt 1/2 tsp black pepper Sprig of thyme |
Method:
Heat your oven to 180 degrees Celsius Cut your pumpkin in half De-seed the middle Slice in to chunks Add to a baking tray with the clove of garlic Drizzle with oil Bake for 40mins Let it cool Blend with vegetable stock Add garlic, fresh thyme, salt & pepper for extra flavour and top with crumbled Rosemary keto bites! Voila |
