{200 calories, 2 net carbs, 19g fat, 2g protein}
Servings: 6
Ingredients
- 1 cup pumpkin puree
- 1 3/4 cup chicken broth (or veggie broth)
- 1 cup heavy cream
- 4 tbsp butter
- 1 tbsp minced garlic
- 2 tbsp onion powder
- 1/4 tsp cinnamon
- 1/4 tsp coriander
- 1/8 tsp nutmeg
Instructions
- Brown butter in sauce pan over medium-low heat. Add the minced garlic, onion powder, cinnamon, coriander and nutmeg.
- Stir in the pumpkin puree and chicken broth. Bring to a boil, and then simmer on low for 30-40 minutes.
- Add the heavy cream and simmer for an additional 5 minutes.
- Enjoy immediately, or refrigerate for up to 5 days. I like to top mine with pumpkin seeds! I’ve heard that crumbled bacon is also a nice addition.
[do_widget id=wp_subscribe-5]
DON’T FORGET TO SHARE THIS POST WITH YOUR FRIENDS AND FAMILY
