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!
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Say hello to this delicious and creamy Japanese Pumpkin Soup. 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 less 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
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Macros per serving:
• 500 Calories
• 30g of Fat
• 6.5g of Protein
• 18g of Net Carbs
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!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
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!
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Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.