Creamy Keto Pumpkin Soup with Crispy Pork Belly

Indulge in the rich, velvety goodness of Creamy Keto Pumpkin Soup paired with the irresistible crunch of Crispy Pork Belly. This comforting soup blends the natural sweetness of pumpkin with aromatic spices, while the pork belly adds a savory depth that's both satisfying and keto-friendly. Perfect for a cozy night in or as a show-stopping appetizer for your next dinner party.

Course Dinner

Cuisine American, Keto

Keyword Creamy Pumpkin Soup, Crispy Pork Belly, Keto Pumpkin Soup, keto soup, Low-Carb Soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 560kcal

Equipment

Oven
Wire rack
Baking sheet
Large pot
Immersion blender

Ingredients

2 cups Pumpkin Puree
4 cups Chicken Broth
1 cup Heavy Cream
1 medium Yellow Onion, diced
3 cloves Garlic, minced
1 tablespoon Fresh Thyme
1 teaspoon Ground Cinnamon
½ teaspoon Nutmeg, grated
Sea Salt to taste
Black Pepper to taste
1.5 pounds Pork Belly, skin-on
2 tablespoons Olive Oil

Instructions

Start by preheating your oven to 350°F (175°C). Prepare the pork belly by scoring the skin diagonally, ensuring not to cut into the meat itself. Season generously with salt and pepper.
Place the pork belly on a wire rack over a baking sheet and roast in the oven for about 50-60 minutes, or until the skin is crispy and golden brown. Once done, remove from the oven and let it rest before cutting into bite-sized pieces.
While the pork belly is roasting, heat olive oil in a large pot over medium heat. Add the diced onions, and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
To the pot, add the pumpkin puree, chicken broth, thyme, cinnamon, and nutmeg. Stir well to combine. Bring the mixture to a low simmer and let it cook for about 20 minutes, allowing the flavors to meld.
After the soup has simmered, remove it from the heat and blend using an immersion blender until smooth. Return the pot to low heat, and stir in the heavy cream. Season with salt and pepper to taste.
Serve the soup hot, topped with crispy pork belly pieces. Garnish with an extra drizzle of cream and a sprinkle of fresh thyme if desired.

Notes

For a dairy-free version, substitute the heavy cream with full-fat coconut milk. If fresh pumpkin is available, consider roasting and pureeing it yourself for an even richer flavor. The pork belly can be prepared ahead of time and crisped up in a pan before serving for added convenience.

Nutrition