Pumpkin Soup

I came up with this yummy recipe. I estimate it to serve 6-8 with about 20 grams of carbs per serving (about 1 cup). But I'm new at this carb counting thing so you might want to double check.

6 cups vegetable stock
3.5 cups pumpkin puree
1/2 cup heavy cream
1 yellow onion, chopped
2 cloves garlic, minced
Fresh parsley, to taste
black pepper, to taste
Chia Seed, to taste
Coriander, to taste
Paprika, to taste

*To taste means put as much as YOU like.

Bring all ingredients to boil in a large pot. Reduce to simmer and cook until onion is tender. Stir periodically.


Really nice if you lightly fry the onion in olive oil and add a little cumin (to taste), before adding to the stock and pumpkin.
I would add that pumpkin is quite high in carbs and some diabetics can't eat it.

I always use fresh pumpkin to make this soup.

In Australia where Pumpkin Soup reigns supreme