Keto Japanese Pumpkin Soup Recipe [VIDEO]

Keto, Paleo & Super Filling!
This video recipe has been in the works for over a month! We first posted about editing the video on our Instagram but only a few days later, my laptop decided to spontaneously burst into non-functionality. I’ve had more blue screens than I could ever count in the last month and video editing was definitely out of the question.
So, lonely it sat on my hard drive, waiting to be finished and shared with the world. Today is the day!
Say hello to this delicious and creamy Keto Japanese Pumpkin Soup recipe. So much to say about this recipe… We got our inspiration while we were living abroad in Thailand, at a restaurant in Chiang Mai, called David’s Kitchen. We’d like to preface this recipe by saying our version of his Japanese Pumpkin Soup may not be as good, but it’s a hell of a lot lower in carbs!

In 2016, David’s Kitchen was awarded the #1 best Fine Dining Restaurant in all of Asia by Trip Advisor! In the entire continent! We drew so much inspiration from eating there (twice) that we decided to create a video recipe for a version of this soup we so enjoyed.
This soup can’t be described as just a soup – but more of a bisque, or veloute of pumpkin puree. It’s quite heavy, so stock up on it and grab it on the go for lunch. You’ll be full until well past dinner time!

Japanese Pumpkin Soup

Macros per serving:
• 500 Calories
• 30g of Fat
• 6.5g of Protein
• 18g of Net Carbs

CourseDinner, Lunch, Soup

CuisineJapanese

Servings6 people

Prep Time40 hour

Cook Time40 minutes

Ingredients

3lbs

Japanese pumpkin

1/4cup

olive oil

1tsp

sea salt

1medium

white onion

2tbsp

unsalted butter(or ghee)

2cups

heavy cream(or coconut cream)

1tbsp

garlic powder

1tsp

sea salt

4sprigs

fresh rosemary

1/2 - 1cup

water or broth

1/3cup

pumpkin seeds

Instructions

Begin by preheating the oven to 400°F. Cut open the Japanese pumpkin and remove the seeds and pulp. Chop into smaller, 2-inch cubes.

Arrange evenly on a baking sheet, drizzle with olive oil and add a sprinkle of sea salt. Bake for about 40 minutes.

While the pumpkin is roasting, finely chop the white onion and cook for about 8 minutes on low heat in the unsalted butter.

When the onion is translucent, transfer off the heat.

In a food processor, blend 2 cups of heavy cream for about 5 minutes or until it has been whipped and looks lighter.

Add the cooked white onion, garlic powder, sea salt and fresh rosemary. You can also use dried rosemary, about 2 tablespoons. Blend to incorporate.

When the pumpkin has roasted, allow it to cool a bit, then peel the skins off. Don't worry if some of the skin stays attached. Throw the peeled pumpkin into the food processor and blend until completely combined and creamy. This may take some time.

Transfer the pumpkin soup mixture to a pot on medium heat. Add 1/2 cup to 1 cup of water or broth to thin the soup out and heat until desired warmness.

Serve with a sprinkle of pumpkin seeds and enjoy!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dinner recipes to learn to make more delicious and healthy meals that take no time to prepare!