Warm up with this creamy low carb pumpkin bean soup. It’s a breeze to prepare on a cool fall evening. Made with almond milk, it’s also dairy-free.
It’s October and the fall season has been bringing in some chilly nights. Warm comfort foods like soups are a great way to take the chill away. Another sure sign that Fall has arrived are the iconic pumpkins.
The pumpkin patches here in the Northeast were affected by Hurricane Irene so the crops are not as good as they were last year. We did not get one single pumpkin from the young plants we put in the garden.
Luckily, I still had a few cans of pumpkin in the pantry to cook and bake with. I’ve been craving low carb pumpkin pie so hopefully I’ll find some time to bake one up.
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In the meantime, I’m enjoying this tasty low carb pumpkin bean soup. Its such a nice comfort food to eat on these chilly fall days.
Although I used low carb black soy beans in the recipe, you can simply leave them out if you have eliminated soy from your diet. I’m also thinking you could add in one of the healthy low carb keto vegetables instead.
Pumpkin Bean Soup Recipe
Easy Pumpkin Bean Soup - Dairy Free
- 1 15 ounces pumpkin puree
- 1 ¾ cups unsweetened almond milk
- 15 ounces black soy beans this can be replace with a low carb veggie or meat
- 1 14 ounce chicken broth
- 1 teaspoon dried sage leaves
Whisk together pumpkin, almond milk, and broth in a medium saucepan.
Stir in soy beans and sage.
Season to taste with salt and pepper.
Makes 4 servings
Net carbs per serving: 7 g