No other soup heats you up from the inside out like pumpkin curry soup. It's shockingly low-carb, just 4 grams net carbs in each bowl!
Melt the butter in a skillet over medium heat.
Add in the onions, and saute until beginning to soften.
Stir in the pumpkin puree and unsweetened coconut milk. Whisk to combine well.
Mix in the curry powder, nutmeg, chicken broth and salt and pepper to taste. Stir to combine.
Add in the chicken.
Bring to a light boil, reduce the heat to medium low, and simmer for 20-25 minutes.
Stir in the spinach and heavy whipping cream into the pot, and simmer until the spinach has wilted.
Remove from the heat and let cool 10 minutes before serving.
Calories: 515
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.