Pumpkin Cream Soup with Paprika and Pumpkin Seeds
Pumpkin provides beta-carotene and potassium, while cream gives this soup a softer, richer texture. Paprika adds a warm savory note without sugar or flour. Because pumpkin is naturally sweeter, this recipe fits keto better in a modest portion.
Peel the pumpkin (900 g) and cut it into small cubes, and chop the onion (60 g) finely. Heat the olive oil (30 g) in a pot, add the onion (60 g), and cook for 3 minutes until soft.
Add the paprika (2 g), stir quickly, and immediately add the pumpkin (900 g). Pour in the water (1500 g), add the salt (4 g) and black pepper (1 g), bring the soup to a boil, and simmer for about 20 minutes until the pumpkin is completely tender.
Blend the soup until smooth, then stir in the heavy cream (120 g) and warm it for another 1-2 minutes. If the soup feels too thick, loosen it with a little hot water, but do not make it watery.
Serve the pumpkin cream soup hot and scatter the pumpkin seeds (20 g) on top. Add the seeds right in the bowl so they stay firm and do not soften too much in the soup.
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