A Low Carb / LCHF Pumpkin Soup with Christmas Flavors

Here’s a yummy #soupoftheweek for you guys. It’s filled with Christmas Spirit and it works equally fine as a full on dinner soup or just a starter for your Christmas dinner this weekend.

I love making food around this time of year with flavors of Christmas, they’re so delicious and this kind of seasoning was only for the rich and the famous way, way back. Why? Because they were so exotic and bonus – lovely. So why don’t you share some of your way back rich and famous-inspiration? What Christmas food do you guys make?

Christmas flavored pumpkin soup Lchf and Low carb

Photo by Mind the Home

A Low Carb/LCHF Pumpkin Soup with Christmas Flavors
  1. 500 g (17,6 oz) pumpkin meat (so the weight is exclusively the seeds and shell)
  2. 9 dl (3,8 cups) tap water
  3. 2 vegetable stock cubes
  4. 1,5 dl (0,6 cups) white wine (I used without alcohol)
  5. 7 dl (2,5 cups) cream
  6. 8 whole cloves
  7. 0,25 tsp ground cloves
  8. 0,25 tsp ground cinnamon
  9. 0,25 tsp ground bitter orange
  10. 150 g (5,2 oz) almonds
  11. olive oil
  12. salt
  1. Cut the pumpkin into smaller pieces, simmer with water, stock cubes, whole cloves and 1 dl (0,42 cups) wine about 30 minutes or until the pumpkin is soft.
  2. Meanwhile, pour almonds into a hot pan with olive oil, salty heavily.
  3. During 30 minutes or so you'll burn/roast the almonds carefully while constantly quiver them.
  4. Remove from heat and let cool down before chopping into smaller pieces.
  5. Remove the carnation and use an electric blender to mix this into a smooth mixture.
  6. Add cream and spices let simmer 5 minutes.
  7. Add 0,5 dl (0,21 cups) white wine and give it a taste to see that you're satisfied with the seasoning.
  8. Serve with almonds if you please.
  1. You can do this soup without the almonds, it's still devine!
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Salty Roasted Almonds

Photo by Mind the Home

A LCHF and Low Carb Pumpkin Soup with Christmas Flavors

Photo by Mind the Home

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Mind the Home