Thai Coconut Pumpkin Soup

I usually make this with canned pumpkin because it’s fast and easy, but you can also use fresh pumpkin. Simply cut 3 pounds fresh pumpkin into chunks and cook it along with the radishes until tender. Serve with a warm Keto Bagel topped with everything-but-the-bagel seasoning.

Makes 8 servings

• 1 tablespoon extra-virgin olive oil
• 8 ounces radishes, trimmed and quartered
• 1 medium onion, chopped
• 3 cups Pressure Cooker Bone Broth or store-bought bone broth
• 1 (15-ounce) can pumpkin puree
• 2 teaspoons minced garlic
• 2 teaspoons curry powder
• ½ teaspoon ground nutmeg
• 1 (10-ounce) can full-fat coconut milk
• 1 teaspoon crushed red pepper flakes, optional

Heat the oil in a soup pot over medium heat. Add the radishes and onion and cook until the onion is translucent and the radishes have softened, 6 to 7 minutes. Add the bone broth, bring to a boil, lower the heat, and simmer until the radishes are tender, about 20 minutes.

Add the pumpkin puree, garlic, curry powder, and nutmeg. Cover and cook until the soup is heated through, another 5 minutes. Remove from the heat and let cool for about 5 minutes.

Puree the soup in a blender (or with an immersion blender right in the pot) until smooth. Return the soup to the pot and add the coconut milk and red pepper flakes, if using. Stir to combine and cook over medium heat, stirring occasionally, until heated through.

Nutritional Info (per serving)

Calories 98, fat 2.6 g, protein 3.4 g, carbs 16.6 g, fiber 4.6 g