Low-Carb Butternut Pumpkin Soup
Is there anyone who doesn’t love a good pumpkin soup? We know we do, particularly this Low-Carb Butternut Pumpkin Soup. It’s perfect for people practising a low-carb diet like Atkins or similar, but still tastes absolutely delicious.
This is a great meal to whip up on a Sunday and then freeze to eat throughout the week. It can be easily microwaved, and makes eating healthy during the day a breeze.
Method
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Melt the butter in a large pot over medium heat. Add onion and garlic, cook, stirring often, until very soft but not browned (approx. 4 minutes). Then add cumin; cook for 1 minute.
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Add butternut pumpkin, chicken broth, and 1 tablespoon of the lemon zest; simmer until pumpkin is very tender, about 30 minutes. Remove from heat and cool.
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Puree cooled soup in a blender in several batches. Return to pot.
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Stir in cream and reheat. Season with lemon juice and salt to taste. Top each serving with a pinch of the remaining zest.
