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Jenna’s Keto Pumpkin Bacon Soup


Wal-Mart.com USA, LLC

1/4 cup Kerry Gold Butter

1/4 cup Coconut oil

6 Thick cut bacon slices chopped

1 15 oz Can Organic Pumpkin

4 cups diced yellow zucchini

1/2 cup chopped onion

4 garlic cloves minced

2 1/2 cups Chicken Broth

3/4 cup Heavy cream (no carbs)

1/2 Tsp Saigon Cinnamon

1/4 Tsp Nutmeg

1/4 Tsp Cloves

1/2 Tsp red pepper flakes

In a stock pot fry chopped bacon in butter and coconut oil. When crispy and done remove bacon and keep bacon grease and oils in bottom of stock pot. On medium heat add yellow zucchini & onion and sauté stirring constantly until onions are translucent. Add garlic and cook for 2-3 minutes. Then over medium/low heat add chicken broth stir for a minute then add pumpkin and simmer for around 20 minutes and it reduces slightly and thickened to a gravy consistency. Stir in heavy cream and spices and bring to a simmer for 2-3 minutes. Salt and pepper to taste. If you like you can fry more bacon for garnish for your soup. Also toasted pecans as a garnish taste amazing!

Macros vary by brand-mine came out to  net carbs-5.5 g Protein-7g fat- 36g

LOVE THIS NEW STOCK POT I GOT, CLICK PIC TO TAKE A PEEK!