Tag Archives: soup

Warm Up Your Meal with Pumpkin Soup

photo: pumpkin soup in a bowl

As the days grow cooler, I begin thinking about soups and stews more. I love all the various warming dishes. I also love pumpkin, and I’m always discovering new ways to use it in my cooking. For a long time, I associated pumpkin with desserts like pumpkin pie, pumpkin cheesecake, and pumpkin cookies. But pumpkin also has a savory side and can be used in many dishes. Interesting, it has a lovely thickening property, so it’s a great way to thicken stews and other sauces.

This recipe is an absolutely delicious pumpkin soup that would be a perfect starter for your Thanksgiving meal or just a warming soup with a slice of low carb soda bread for lunch. I plan to make this often this winter. If you want to make a vegetarian version, omit the bacon and use the vegetable broth version.

photo: pumpkin soup in pot
Did I mention I love my copper clad square pot?

Hearty Pumpkin Soup

2 tablespoons Butter
1/2 cup Onions, chopped
2 medium Carrots, sliced
2 stalks Celery, sliced
1-1/4 cups Pumpkin puree
3/4 cup Heavy Whipping Cream
28 oz. Chicken Broth or Vegetable Broth
1 teaspoon ground Thyme
1 cup Kohlrabi, cubed
1/2 teaspoon Cayenne Pepper
8 slices thick Bacon, cooked and broken into pieces

In a large pot, melt the butter then add in the onions, celery, and carrots. Sauté for about five minutes, stirring frequently. Precook the kohlrabi in a covered bowl in the microwave for about two minutes to give it a head start on cooking.

Add broth, pumpkin, and kohlrabi to the pot and stir to mix. Add seasoning and bring to a boil, then lower the heat to simmer. Cover and cook for about 20 minutes. Stir in the bacon and cream and cook over low heat until it is hot. Add salt and pepper to taste, then serve.

Makes 6 servings.

Nutrition Information per serving:
Calories: 228 Fat: 19.4 g Net Carbs: 6.3 g Protein: 4.9 g

New Cookbook, New Series Launched


I’m excited to launch a new series of little cookbooks that I call Low Carb 15.  Simply, it is a little cookbook with fifteen recipes covering one subject or category with delicious adapted to low carb recipes.  Since it is almost Cinco de Mayo, I launched with one of my favorite food types — Mexican Food!

I love it and have had to come up with adapted recipes to help keep me in maintenance mode.  I sure don’t want to go back up in weight and it is a struggle all the time to not fall off the low carb path and indulge in some of the great food out there. Sure, I do fall off now and then, but I always try to snap back to the low carb intake. But it’s my mission to these days to try to adapt as many recipes for favorite foods to a low carb version.

This booklet has fifteen great recipes for tried and enjoyed Mexican and Tex-Mex food.  It includes two recipes for soup, two for desserts, one for a spicy cheesy cornbread made with low carb flours, and the rest are main course items.  A few of the recipes have been posted on this blog, but there are several new, never posted ones that are exclusive to this book.

The booklet is only available on eBook.  At the moment, it is available from Smashwords (see widget above) and Amazon Kindle. It will be available on iBooks, Barnes and Noble, and Kobe soon.

So check it out and treat yourself to a copy.  If you like it, please review it. Thanks.  And happy Cinco de Mayo!