Low-Carb Pumpkin Soup


Pumpkin soup

  • (2 oz.) shallots
  • 2 garlic cloves
  • 10 oz. pumpkins
  • 10 oz. rutabaga
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 cups vegetable stock
  • 8 oz. butter
  • ½ lime, the juice


  • ¾ cup mayonnaise or vegan mayonnaise
  • 4 tbsp pumpkin seeds, preferably roasted


  1. Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
  2. Put everything in a baking dish. Add olive oil, salt and pepper.
  3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
  4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
  5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
  6. Serve the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.

Note: Make it spicy! Chili, cumin and other spices all pair beautifully with this soup. Freshly grated ginger, added a few minutes before serving, also brings a whole new depth of flavor.

Prep Time:
Cook Time:
Number of Servings: 4 Bowls