Keto Pumpkin Soup

Keto Pumpkin Soup

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