An easy to make creamy low carb pumpkin soup with bacon. It’s a breeze to prepare on a cool fall evening using canned pumpkin. It’s also dairy-free.
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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.
In the meantime, I’m enjoying this tasty low carb pumpkin soup with bacon. Its such a nice comfort food to eat on these chilly fall days.
It’s a cinch to cook up this soup as well. You just mix everything in a pot and heat it on the stove until it’s at a good serving temperature.
This low carb pumpkin soup with bacon is made with canned pumpkin puree. That also helps to keep prep work to a minimum.
If you have some fresh pumpkin, you could make your own puree. But, I created the soup to use one 15 ounce of puree to make things easy.
However, this low carb pumpkin soup with bacon is the easiest recipe of all. It’s sure to become a regular for me.
If you’re looking for a festive appetizer for Thanksgiving, give this soup a try. My family loves the taste and I love how quick and easy it is to prepare.
Although I used bacon in the recipe to add in additional flavor, you can leave it out if you wish. I’m also thinking you could add in some healthy low carb keto vegetables as well.
Low Carb Pumpkin Soup with Bacon Recipe
Easy Pumpkin Soup with Bacon – Dairy Free
- Whisk together pumpkin, almond milk, and broth in a medium saucepan.
- Stir in bacon and sage.
- Heat through.
- Season to taste with salt and pepper.
Note on Nutritional Information
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