Spiced Keto Pumpkin Soup with Bacon

4.34 from 3 votes

This keto pumpkin soup is flavorful, creamy, and seasoned with a delicious blend of warming spices.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: Pumpkin Spice, Soup

Servings: servings

Calories: 230kcal

Add bacon to a large pot over medium heat. Cook until crisp, then remove from pot (leaving the fat) and set aside. Coarsely chop bacon once cooled.
Add diced onion to reserved bacon fat, and sauté until softened, 3-4 minutes. Add garlic and red pepper, and cook for an additional minute.
Add broth, pumpkin puree, and spices (paprika, cumin, cinnamon, cayenne, pumpkin spice, salt, and pepper) to pot and stir to combine. Simmer for about 15 minutes.
Process soup with an immersion blender (or in batches with a standard blender) until smooth.
Reduce heat to medium low. Stir in cream and sweetener. Simmer until heated through. Season with additional salt and pepper to taste.
Serve hot, topped with the chopped bacon. Additionally garnish with toasted pumpkin seeds, a drizzle of cream, and/or a dollop of sour cream if desired.

Storage and Refrigeration: Store refrigerated in a sealed container for up to 5 days. Reheat in the microwave, or on the stove over medium low heat.
You can make this keto pumpkin soup without the bacon if desired. Just melt 2T of butter in your pot to use in place of the bacon fat.
The flavors here are meant to be more "warming" than spicy, but if you're worried about the heat, you can reduce the amount of cayenne and/or red pepper used. You can also cut the spice by serving the soup with a dollop of sour cream or plain yogurt.

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