April’s Spicy Pumpkin Soup

In a medium sauce pan, sauté onion and celery in butter until soft. Add remaining ingredients, bring to a simmer. Simmer for about 10 minutes to allow flavors to develop.

Blend with stick blender (or transfer to food processor or blender) and blend until creamy.

Makes 6 servings of about 1/2 cup as a starter or side dish.

Notes:
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used.
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 125, Total Fat 10 g, Saturated Fat 6 g, Sodium 247 mg, Potassium 114 mg, Total Carbohydrate 8 g, Dietary Fiber 2 g, Net Carbs: 6 g, Sugars 4 g, Protein 2 g. Macros: 74% fat, 7% protein, 20% carbs.

© November 6, 2016 April McClaskey (published with permission of the author)