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–+ servings

Keto Low-Carb Pumpkin Soup and Fried Salmon with Asparagus

Print Recipe
Servings 2

Ingredients
  

  • 1 shallot
  • 1 garlic clove
  • 1.5 cups of shredded pumpkins
  • 1 cup rutabaga cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup vegetable broth
  • 4 oz butter
  • ¼ lime the juice
  • Toppings
  • 6 tbsp mayonnaise
  • 2 tbsp pumpkin seeds preferably roasted

Instructions
 

  • Preheat the oven to 400 F 200 C) Peel the pumpkin and cut the flesh into cubes Do the same with the rutabaga Peel the shallot and cut into wedges Peel the garlic cloves.
  • Put everything in a baking dish Add olive oil, salt and pepper.
  • Roast in the oven for 25 30 minutes As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
  • Place the roasted vegetables in a pot Add vegetable stock or water, and bring to a boil Let simmer for a couple of minutes Remove from the stove.
  • Add the butter, divided into cubes Mix the soup with a hand blender Add lime juice, herbs, salt and pepper to taste
  • Serve. the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.
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