Pumpkin And Cabbage Soup

This Pumpkin And cabbage soup is a creamy winter vegetable soup recipe using only low-carb vegetables.

It’s one of the healthy comfort foods you can eat all year long with no guilt.

This creamy hearty winter vegetable soup with roasted macadamia nuts on top is ready in 30 minutes and perfect to freeze.

Table of contents

+ View More- View Less

What’s A winter Vegetable Soup?

A low-carb winter soup contains many fulfilling but keto-friendly vegetables, celery, pumpkin plus some cabbage.

Since cabbage is packed with many beneficial vitamins, nutrients, and fiber this soup will bring you all the necessary vitamins this winter.

Plus, one bowl only contains 7.4 grams of net carbs, perfect for a light low carb dinner.

How To Make Pumpkin And Cabbage Soup

This low-carb cabbage soup on its own is very light and runny.

The trick to making a thick, creamy low-carb cabbage soup is to combine cabbage with pumpkin, and heavy cream.

In fact, pumpkin is a very low-carb vegetable with only 9 grams of net carbs per 100 grams – very similar to broccoli.

Pumpkin and heavy cream add a lovely creamy texture to this low-carb winter soup without adding many carbs.

Ingredients

Let’s see what you need to make this delicious low-carb soup:

• Cabbage – white, roughly chopped.
• Pumpkin – peeled and cut into cubes so it’s easier to fit them in the pan.
• Celery – diced
• Heavy Cream – or coconut cream. Both are keto-friendly creams. 
• Vegetable stock or chicken stock if not vegetarian
• Onion
• Garlic
• Olive Oil or butter
• Salt

Pumpkin And Cabbage Soup Toppings

The best low-carb soup toppings are toasted nuts and seeds. Simply put your nuts and seeds in a frying pan and toast them with salt and garlic powder.

The best low-carb seeds and nuts are:

• Macadamia
• Sliced almonds
• Walnuts
• Pumpkin seeds
• Sunflower seeds

Other delicious keto soup toppings are grated cheese like parmesan or cheddar, fresh herbs like Italian parsley or cubed soft cream cheese, or a drizzle of olive oil.

For kids, you can add some popcorn (not keto but a healthy option to make them love soup!)

More Healthy Soup Recipes

If you love healthy soup, you can also try:

Acorn Squash Soup

5-Ingredients Taco Soup

Roasted Butternut Squash Soup

Tomato Florentine Soup

Keto Butternut Squash Soup With Ginger

4-Ingredient Potato Soup

Keto Pumpkin Soup

Keto Cauliflower Soup

Keto French Onion Soup

Leek Cauliflower Soup

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Pumpkin And Cabbage Soup

This Low-Carb Winter Vegetable Soup with pumpkin, celery, and cabbage is a perfect, creamy and warming keto dinner.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 10 bowls

Serving Size: 1 serving (1 cup)

4.88 from 24 votes

Pin Share Save Saved! Review Print

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tablespoons Extra Virgin Olive Oil
• ▢ 1 small Onion peeled, diced
• ▢ 3 Garlic Clove peeled, crushed
• ▢ 14 oz White Cabbage washed, roughly chopped (400g)
• ▢ 20 oz Pumpkin washed, peeled, chopped in small cubes (400g)
• ▢ ½ cup Celery trimmed, finely diced
• ▢ 4 cup Vegetable Stock
• ▢ 1 cup Heavy Cream or coconut cream if dairy-free
• ▢ 1 teaspoon Salt adjust to taste

Serving suggestions per bowl

• ▢ 2-4 tablespoons Shredded Parmesan
• ▢ 4 Macadamia Nuts

Instructions

• In a large saucepan, warm the olive oil.
• Add the chopped onion and crushed garlic. Fry until soft and fragrant for about 2 minutes.
• Add chopped cabbage, pumpkin pieces, diced celery, and stir fry for 2 minutes.
• Add the vegetable stock, reduce heat, cover, and simmer for 20 minutes or until the vegetables are soft and tender.
• Stir in heavy cream and blend until smooth into a blender or using an immersion stick blender.
• Feel free to adjust the thickness of your soup by adding a bit more cream or cold water to get a lighter soup.
• Serve with 2 tablespoons of grated cheddar and roasted salted macadamia nuts on top.

Storage

• Store up to 3 days in an airtight container in the fridge or freeze. Defrost in the fridge the day before serving.

Want My Kitchen Equipment?

Non-Stick Saucepan

Measuring Cups Set

Vitamix Immersion Blender

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 serving (1 cup)

Yield: 10 bowls

Nutrition

Serving: 1 serving (1 cup)Calories: 147 kcal (7%)Carbohydrates: 8.9 g (3%)Fiber: 1.5 g (6%)Net Carbs: 7.4 gProtein: 2.2 g (4%)Fat: 12.1 g (19%)Saturated Fat: 6.1 g (38%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 4.5 gCholesterol: 27.8 mg (9%)Sodium: 644.7 mg (28%)Potassium: 313.2 mg (9%)Sugar: 4.7 g (5%)Vitamin A: 5447.3 IU (109%)Vitamin B12: 0.1 µg (2%)Vitamin C: 20.7 mg (25%)Vitamin D: 0.4 µg (3%)Calcium: 58.1 mg (6%)Iron: 0.7 mg (4%)Magnesium: 15.6 mg (4%)Zinc: 0.4 mg (3%)