Low-carb cream of pumpkin soup

Pumpkins are deliciously colorful and fairly low in carbs. This brightly-colored and hearty soup has both sweet and spicy tones and is perfect for warming the soul on crisp, chilly days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 In a large pot, melt the butter over medium heat. Add the white onion and sauté until it becomes translucent, and then stir in the scallions, frying lightly.

Step 2

2 Add the pumpkin and the water to the pot. Bring to a boil, and then reduce to medium-low, simmering uncovered for 20 minutes.

Step 3

3 When the pumpkin becomes soft, use an immersion blender, or transfer the mixture to a food processor and blend, until smooth.

Step 4

4 Return the mixture to the pot and stir in the salt and cream. Cook for 5 more minutes.

Step 5

5 Remove the pot from the heat, and add the grated ginger and orange zest.

Step 6

6 Serve piping hot and garnish with cilantro leaves (optional).

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