I play with recipes for keto soup because they are as comforting as a well-worn hoodie, and they comply with my low-carb aspirations.
My kitchen seems to have an abundance of cauliflower and spinach, and I may times like to use canned coconut milk as my soup’s base to give it the kind of rich, low-carb taste that you would never suspect was in a “diet” dish.
I often opt for chicken or beef as the soup’s protein and drizzle in olive oil or mash half an avocado to up the healthy fat quotient. Seasoning is the key to taking a soup from “Mmm” to “Wow,” and I have been known to throw in some dried rosemary and thyme.
Come along with me for a not-at-all-humble serving of keto soup.
The 16 Best Keto Soup Recipes
1. Keto Broccoli Cheese Soup
A soup that conforms to my keto life and is oh-so-comforting when the weather turns doesn’t really need a proper title.Â
You see, the star of this dish is definitely the fresh broccoli florets. Yet, somehow, the flavor and heartiness of the base manage to steal some of the thunder that the veggies would otherwise be getting.
Ingredients
4 cups fresh broccoli florets
4 cups chicken or vegetable broth
2 cups shredded cheddar cheese
1 cup heavy cream
1/2 cup diced onion
3 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste
Instructions
1. In a big pot, over medium heat, melt the butter. Add the chopped onion and minced garlic, and cook until the onion is clear and not crunchy, about 3-4 minutes.
2. Introduce the broccoli florets and broth to the pot. Heat until the mixture reaches a vigorous boil, then reduce to a gentle simmer. Allow the broccoli to become tender, which should happen in about 10-15 minutes.
3. Take the pot off the heat and use an immersion blender to blend the soup to the consistency you desire. Blend the broccoli only partway for a chunkier soup.
4. Put the pot back on low heat. Stir in the heavy cream and the cheddar cheese, and keep stirring until the cheese is melted and the soup is smooth.
5. Add salt and pepper according to your taste, and serve while warm. Delight in your keto-friendly creamy broccoli cheddar soup!
2. Keto Chicken Zoodle Soup
Unearth a pleasant combination of health and comfort with Keto Chicken Zoodle Soup. It’s a combination of ingredients that deliver nourishment: chicken broth, shredded chicken, “zoodles,” and zucchini.
I love how the aromatic garlic and chopped onion harmonize with thyme in this recipe. It all comes together in a broth that’s rich enough to satisfy the heartiest of appetites.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 3 medium zucchini, spiralized into zoodles
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving (optional)
Instructions
1. In a large pot, warm the olive oil over medium heat. Stir in the chopped onion, and cook until it looks clear and almost glassy, about 5 minutes.
2. Add the minced garlic and sliced carrots, cooking for an additional 2-3 minutes until the garlic becomes fragrant.
3. Add the chicken broth and bring the mixture to a simmer. Add the chicken, thyme, and any seasoning you wish to taste.
4. Allow the soup to simmer for approximately 10 minutes so that the flavors can blend and the carrots can soften.
5. Put the zucchini zoodles into the soup and simmer for another 2-3 minutes until they are slightly soft and mostly still toothsome.
6. Mix in the freshly chopped parsley, and serve hot with lemon wedges on the side if you like.
3. Creamy Keto Mushroom Soup
This soup made with keto mushrooms is a delight of velvet cream that brings mushrooms to the forefront, with their earthy flavors complemented perfectly by the aromatic garlic and onion. But this soup is not just keto; it’s rich in butter and heavy cream and also has a healthy dose of olive oil that, together, makes it a genuinely satisfying and nourishing dish.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 450 grams (about 1 pound) mushrooms, sliced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme, for garnish (optional)
Instructions
1. In a large saucepan, combine the butter and olive oil, and heat over medium until melted.
2. Chopped onion should be added and sautéed until soft and translucent, about 3-4 minutes. Minced garlic should then be added and cooked for 1 more minute.
3. Place sliced mushrooms in the pot and cook for approximately 5-7 minutes, or until the mushrooms are browned and tender.
4. Add the chicken or vegetable broth and bring to a boil. Reduce the heat and let the broth simmer for about 10 minutes. This gives the broth time to meld with the flavors in the pot.
5. Puree the soup with an immersion blender until it is smooth. If you want to use a regular blender, you can transfer it to the blender in batches and blend until smooth.
6. Mix in the heavy cream, taste, and adjust seasoning with salt and pepper as needed, then heat through without boiling. Serve hot, garnished with fresh thyme if you like.
4. Keto Beef and Vegetable Soup
I value a filling and nutritious meal, such as this Keto Beef and Vegetable Soup. It blends together amazing flavors—ground beef and beef broth are the base of this soup, with zucchini and cabbage adding bulk and flavor that work very well together.
Italian seasoning gives this dish its aroma and comforting flavor. If you’re following a low-carb lifestyle, this is a great soup for you.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup chopped zucchini
- 1 cup chopped cabbage
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup chopped spinach
- 1 tablespoon Worcestershire sauce (optional)
Instructions
1. In a sizable pot, warm olive oil over a medium flame. To the warmed oil, add the onion, chopped, and the garlic, minced, and cook until the onion is clear, and you can smell the sweetness of the sautéed onion and garlic.
2. The ground beef is added to the pot, broken up with a spoon, and cooked until browned. Drain excess fat if necessary.
3. Combine the beef broth, zucchini, cabbage, tomatoes, Italian seasoning, salt, and pepper in the pot. Bring to a boil.
4. Lower the heat to a simmer and allow the soup to cook for roughly 20 minutes, or until the veggies are soft.
5. Incorporate the chopped spinach and Worcestershire sauce. Cook for another 5 minutes.
6. Before serving, taste the beef and vegetable soup to check the seasoning. If any adjustments are necessary, make them. Then enjoy the keto-friendly broth!
5. Keto Cauliflower Leek Soup
I love making keto soup with cauliflower and leeks. They make such a great base, and I really enjoy the flavor of sautéed leeks and garlic mixed with the nutty taste of cauliflower.
To achieve maximum creaminess, I use a whole head of cauliflower and a cup of heavy cream. Adding thyme really brings all the flavors together.
Finishing with a generous amount of Parmesan and maybe some chives really takes this soup over the top.
Ingredients
1 large head of cauliflower, chopped into florets
2 leeks, cleaned and sliced (white and light green parts only)
3 tablespoons butter
4 cups chicken or vegetable broth
1 cup heavy cream
3 cloves garlic, minced
Salt and pepper to taste
1 teaspoon fresh thyme leaves (optional)
Parmesan cheese or fresh chopped chives for garnish (optional)
Instructions
1. In a large pot over medium heat, melt the butter. Add the leeks and garlic, and sauté them until the leeks are soft and translucent, around 5 minutes.
2. Add the cauliflower florets into the pot and mix everything together. Pour in the broth, making sure that the vegetables are completely submerged.
3. The mixture should be brought to a boil, and then the heat should be reduced to a simmer. At this point, the pot can be covered, and the dish allowed to cook for 15-20 minutes or so. The end goal is that the cauliflower should be tender.
4. Puree the soup using an immersion blender until it is smooth. If you wish, you may also transfer the soup to a blender and blend it in batches (be careful!), returning it to the pot once all the blending has been accomplished.
5. Stir in the fresh thyme and the heavy cream. The soup needs salting and peppering to taste. This is your opportunity to make it singularly your own. Cook for another few minutes until it’s heated through.
6. Hot, with the garnish of your choice—Parmesan, fresh chives, or whatever else you want to add—this dish satisfies.
6. Keto Chicken Tortilla Soup
What I adore about this soup is the way it brings together shredded chicken, diced zucchini, and a mélange of spices that include the indispensable cumin and chili powder. The tomatoes with green chilies and sautéed garlic round out the flavor nicely.
Serve it with a pile of fresh cilantro and avocado on top, and you’ve got yourself a cozy, top-notch soup.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 small can (14.5 oz) diced tomatoes with green chilies
3 cups cooked, shredded chicken
1 medium zucchini, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 avocado, diced
1/4 cup fresh cilantro, chopped
Lime wedges for serving (optional)
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until clear, about 4-5 minutes. Add the minced garlic and continue to cook for an additional 1-2 minutes until it gives off a nice smell.
2. Blend in the ground cumin, chili powder, and smoked paprika, allowing the spices to toast for approximately 30 seconds.
3. Add the chicken broth and the can of diced tomatoes with green chilies, and bring the mixture to a gentle simmer.
4. In the pot, toss in the shredded chicken and diced zucchini. Season them with salt and pepper, and have the soup simmer for 15-20 minutes so that the flavors meld together.
5. The soup should be served hot, and may be garnished with any, or all, of the following ingredients: diced avocado, fresh cilantro, and a lime wedge. The lime is, in fact, a pretty nice addition, if you happen to have one on hand.
7. Keto Cream of Asparagus Soup
As I delve into the world of low-carb cooking, I find solace in this rich and creamy soup. Made with fresh asparagus, chicken broth, and a copious amount of butter, this dish is (mostly) a vehicle for a good amount of both heavy cream and chopped alliums.
Ingredients
1 pound asparagus, trimmed and chopped
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 cups chicken broth (preferably low-sodium)
1 cup heavy cream
Salt and pepper to taste
Optional: lemon juice for garnish
Instructions
1. In a large pot over medium heat, melt the butter. Into the pot, add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
2. Chop the asparagus and add it to the saucepan. Stir occasionally and cook for about 5 minutes or until slightly tender.
3. Add the chicken broth and bring the pot to a simmer. Add the asparagus to the broth and next to the pot’s lid. Simmer for about 10-15 minutes until the liquid is very tender.
4. Purée the soup directly in the pot using an immersion blender until smooth. Alternatively, if you prefer and have the time, you can transfer the soup in batches to a countertop blender and blend it smooth.
5. Blend in the heavy cream and season the soup with salt and pepper as you see fit. If necessary, reheat the soup over gentle heat.
6. To enhance the flavor before serving, a small squeeze of fresh lemon juice may be added.
8. Keto Tomato Basil Soup
This soothing soup is a velvety combination of crushed tomatoes and chicken broth. I adore the way the sweetness of the sautéed onions mingles with the fresh aroma of basil in this soup, with both flavors standing out clearly.
It’s low in carbs and sure to satisfy any craving for tomato soup.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups chicken broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Instructions
1. In a large pot, bring the olive oil up to medium heat.
2. Add the onions, cut into small pieces, and fry them until they lose their opacity and turn a bit soft, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. In the crushed tomatoes and chicken broth, and bring to a simmer.
5. Incorporate the heavy cream and basil into the mixture, and then add salt and pepper to taste.
6. For 10-15 minutes, keep it at a low boil, stirring now and then. If the texture isn’t to your liking, use a blender to make it smooth. Want it served up piping hot? Then do the blending right before you serve it.
9. Keto Bacon Cheeseburger Soup
This robust, low-carb creation combines the three delicious elements most adored in a classic cheeseburger: ground beef, crispy bacon, and cheddar cheese. My version achieves a warm, decadent, creamy texture by incorporating the best low-carb, guilt-free ingredients: heavy cream, and cream cheese.
Perfect for cozy meals that don’t require an hour-long treadmill session to burn off afterward.
Ingredients
6 slices of bacon
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
3 cups beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons cream cheese
1 tablespoon Worcestershire sauce
1 teaspoon mustard
Salt and pepper to taste
Instructions
1. In a big saucepan, fry the bacon over medium heat until crisp. Take out the bacon and set it aside, but first, let it cool and crumble it once it’s not likely to cause burns.
2. Add the ground beef and cook it in the same pot until it is browned. Drain off the excess fat.
3. To the ground beef, add the chopped onion and minced garlic; sauté until the onion is soft and the whole mixture is fragrant.
4. Add the beef broth, the heavy cream, the cream cheese, the Worcestershire sauce, and the mustard. Stir well to combine.
5. To a tender simmer, bring the soup and let it cook for around 15 minutes, giving it an occasional stir.
6. Mix in the shredded cheddar cheese until it is melted and smooth. Taste and then season with salt and pepper. Serve, garnishing bowls of soup with crumbled bacon.
10. Keto Spinach Artichoke Soup
Nourishing soup made with fresh spinach and artichoke hearts has a base of chicken broth and is thickened with heavy cream. This is the going-for-broke version, but maintaining flavor and texture doesn’t require quite that level of indulgence or effort.
Parmesan adds its creamy finish; lemon juice, a reviving spark. Red pepper flakes give it a kick.
Ingredients
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 (14-ounce) can artichoke hearts, drained and chopped
4 cups fresh spinach
1 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon lemon juice
Optional: Red pepper flakes for garnish
Instructions
1. In a big pot, melt the butter over medium heat. Toss in the diced onion and cook it until it becomes translucent, approximately 5 minutes. Add the minced garlic and keep on cooking for another minute.
2. Add the chicken broth and heavy cream, and bring the mixture to a gentle simmer.
3. Put the chopped artichoke hearts into the pot, and let them mingle with the simmering broth for about 5 minutes.
4. Fold in the fresh spinach, and cook until wilted, about 2-3 minutes.
5. Incorporate the grated Parmesan cheese and stir until melted and creamy. Then season with salt, pepper, and lemon juice to taste.
6. Garnish with red pepper flakes, if desired, and serve sizzling hot.
11. Keto Egg Drop Soup
I find great joy in creating Keto Egg Drop Soup due to its satisfying simplicity. The light and flavorful broth is a mixture of chicken stock, soy sauce, and just enough ground ginger. If there is any broth that you should love, it is keto, gluten-free, and soy-friendly (we’ve got coconut aminos, if you need a soy sauce substitute).
After coming together in a large saucepan, the broth is gently augmented with whisked eggs to create tender ribbons of egg throughout. For a final touch, a drizzle of toasted sesame oil imparts a warm fragrance, and whole green onions sprinkled post-soup serve a dual purpose: they beautify your soup and add a fresh, cheerful flavor.
Ingredients
4 cups chicken broth
2 large eggs
1/4 teaspoon ground ginger
1 tablespoon soy sauce or tamari (for keto-friendly)
1 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Instructions
1. In a medium saucepan, set over medium-high heat, bring the chicken broth to a gentle boil. Stir in the ground ginger and soy sauce.
2. Well, beat the eggs in a small bowl.
3. When the broth comes to a boil, turn the heat down to low and stir the broth gently in a circular motion.
4. The beaten eggs should be poured very slowly into the hot broth. Continue stirring. The eggs will cook quickly in the hot broth and form long, thin strands.
5. Take the soup off the heat and mix in the sesame oil.
6. Serve steaming, garnished with minced green onions, and adjust the seasoning as necessary with salt and pepper.
12. Keto Clam Chowder
I enjoy making a snug, low-carb take on traditional clam chowder using garlic, onion, and celery to make a punchy base. The creamy texture from heavy cream and almond milk mingles with cauliflower to make a chowder that satisfies the keto diet.
A little thyme makes it a snug, warm hug on a cold rainy day.
Ingredients
2 tablespoons butter
2 cloves garlic, minced
1 small onion, diced
1 cup celery, diced
1 cup cauliflower, chopped
1 cup heavy cream
1 cup unsweetened almond milk
2 (6.5-ounce) cans of chopped clams, undrained
1 teaspoon fresh thyme leaves
Salt and pepper to taste
2 slices of cooked bacon, crumbled (optional garnish)
2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
1. In a big pot over medium heat, melt the butter. Put in the garlic, onion, and celery. Stir for about 5 minutes until the onions have turned clear.
2. The cauliflower should be added and cooked for an additional 5 minutes, at which point it should be starting to soften.
3. Add the heavy cream, almond milk, and the juice from the canned clams (set the clams aside for later). Stir thoroughly and slowly bring the mixture to a simmer.
4. Incorporate the thyme leaves, salt, and pepper. Let the chowder gently bubble away for about 15-20 minutes until the cauliflower is meltingly tender.
5. When the cauliflower becomes tender, put in the clams, and let the chowder heat another 1-2 minutes.
6. If you wish, serve hot, garnished with crumbled bacon and fresh parsley.
13. Keto Thai Coconut Chicken Soup
Fragrant spices and rich coconut milk come together in classic Thai coconut soup, a comforting dish that my family and I love. Chicken thighs are a great choice since they soak up the savory blend of red curry paste and coconut oil so well.
But even using chicken breast, you’ll find this soup has a harmony of flavors and textures between the mushrooms, fresh herbs, and chicken that makes it something special.
Ingredients
2 tablespoons coconut oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
4 cups chicken broth
1 can (14 ounces) full-fat coconut milk
2 tablespoons fish sauce
1 tablespoon lime juice
1-2 teaspoons sweetener of choice (optional, for balance)
Salt and pepper, to taste
Fresh cilantro, for garnish
Sliced green onions, for garnish
Lime wedges, for serving
Instructions
1. In an ample pot, warm the coconut oil over a medium flame. Put in the chicken parts and sauté until they are browned all over, about 5-7 minutes. Remove the chicken and set it aside.
2. In the same pan, add in the sliced mushrooms, garlic, and ginger. Sauté until the mushrooms are soft and beginning to release their liquid, about 3-4 minutes.
3. Mix in the red curry paste and let it cook for another minute, until it becomes fragrant. Then, pour in the chicken broth and bring it to a simmer.
4. Put the chicken back in the pot and add the coconut milk, fish sauce, lime juice, and sweetener if you’re using it. Let everything meld together and simmer for 10-15 minutes. This ensures that the flavors really combine and gives the chicken a chance to finish cooking.
5. Add salt and pepper to achieve your desired taste. Just before you serve this dish, finish it off with a handful of fresh cilantro and a few slices of green onion. Serve it with lime wedges as an accompaniment.
14. Keto French Onion Soup
This French onion soup is keto-friendly and provides the delicious, rich flavor you expect from the classic dish. Sweet, caramelized onions are combined with garlic and fresh thyme, then they’re married with a robust beef broth and sprinkled with a bit of Worcestershire sauce for a nice depth of flavor.
Gruyère cheese, melted and bubbly, is obviously a must, but I also added a bit of Parmesan for good measure.
Ingredients
3 large onions, thinly sliced
3 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
6 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
Instructions
1. In a big pot set over medium heat, melt the butter and add the onions, sliced. Cook those, stirring now and then, until the result is an onion that is not only golden brown but also caramelized and—let’s be honest here—a little bit delicious. You’re looking at a cooking time of anywhere from 20 to 30 minutes.
2. Incorporate minced garlic and chopped thyme with the onions, then cook for 1-2 more minutes—heat until the fragrant perfume wafts through the kitchen.
3. Add the beef broth and Worcestershire sauce. Bring the soup to a simmer and cook for 15-20 minutes. Salt and pepper to taste.
4. Set the broiler to high. Portion the soup into oven-safe bowls and top with Gruyère cheese and a dusting of Parmesan cheese.
5. Position the bowls beneath the broiler until the cheese is melted and bubbling. Serve without delay.
15. Keto Italian Sausage Soup
There’s something so soothing about this keto Italian sausage soup. The savory crumbles of sausage, the aromatic garlic, and the diced onion give it such a solid base.
To that, we’re adding kale (you could use spinach or Swiss chard), fresh tomatoes (canned would work, too), and a splash of heavy cream (or half-and-half). The cream is optional, of course.
You could just go with the soup as-is, and top it with freshly grated Parmesan or a sprinkle of Italian seasoning.
Ingredients
- 1 lb Italian sausage (mild, hot, or a mix as preferred)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup kale, stems removed and chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
1. In a big pot, warm the olive oil over medium heat. Then, add the Italian sausage and cook it until it turns brown, crumbling it with a spoon as you cook. If there’s an excessive amount of grease, you may want to remove it at this time.
2. Add diced onion and minced garlic to the pot with the sausage. Sauté until translucent and fragrant, about 3-4 minutes.
3. In the chicken or vegetable broth, bring the mixture to a simmer.
4. Incorporate the diced tomatoes, chopped kale, dried oregano, salt, and pepper into the soup. Allow the soup to simmer for an additional 10-15 minutes until the kale is soft and tender.
5. Blend in the heavy cream, and allow the soup to heat through for a few minutes—just a couple—without boiling.
6. Serve the soup piping hot and, if you like, garnished with grated Parmesan. Then sit back and dig into your keto Italian sausage soup; it’s guaranteed to fill you up and warm you from the inside out!
16. Keto Pumpkin Soup
A bowl of keto pumpkin soup unites the smoothness of pumpkin puree with the not-so-subtle flavors of ginger and cinnamon. Unsweetened coconut milk, a staple of the keto diet, lends its creaminess to this warm, comforting choice of a soup.
And though you could eat it simply as is, it’s been garnished here with roasted pumpkin seeds, which ups the ante in terms of flavor and also gives you some good fats to help.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups pumpkin puree (canned or homemade)
4 cups chicken or vegetable broth
1 cup unsweetened coconut milk
Salt and pepper to taste
Optional: Roasted pumpkin seeds and fresh parsley for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. When the oil is warm, add the onion and garlic. Sauté until the onion is clear and you can smell the delicious aroma of sautéed onion and garlic—that should take about 5 minutes.
2. Mix in the ground ginger, cinnamon, and nutmeg, cooking for 1 more minute to toast the spices.
3. Incorporate the pumpkin puree and broth into the pot, combining them thoroughly with the other ingredients. You want to ensure that the sauteed onions, garlic, and spices are evenly distributed throughout the pumpkin and broth. Bring the mixture to a bubbling boil, and then lower the heat so that it maintains a gentle simmer. Let it bubble away for 15-20 minutes.
4. Combine the coconut milk, and keep simmering for 5 more minutes. Season to taste with salt and pepper.
5. An immersion blender can be used to puree the soup until smooth, or the soup can be transferred in batches to a blender and processed until creamy.
6. Serve hot, with roasted pumpkin seeds and fresh parsley as desired.
