The Fall season means comforting soups and stews. This Pumpkin French Onion Soup recipe puts a little twist on the classic! Caramelized onions, pumpkin puree, and beef broth topped with swiss cheese and your favorite bread. I keep this recipe super simple and it's perfect for the cooler weather!
French onion soup is low carb?
Yes! Â That is if you use a low carb friendly bread! Â I like to use sola bread and I cut each slice into a circle so it fits inside the ramekin perfectly! Â If you aren't concerned with carbs, feel free to use whatever bread you like.
Why add pumpkin?
Hear me out...the pumpkin adds so much flavor to this French onion soup. Â It also adds body and richness that doesn't come from just plain beef broth. Â Even if it wasn't pumpkin season, I would add pumpkin puree to any beef broth soup that is brothy.
Checkout these most recent recipes on the blog:
- Keto Strawberry Muffins
- Garlic Butter Shrimp and Cauliflower Rice
- Pesto Chicken with Burst Tomatoes
- Baked Honey Garlic Pork Chops
- Keto Pumpkin Bars with Cream Cheese Frosting
- Honey Garlic Chicken Wings
- Pumpkin Pie Chia Pudding
Checkout these other amazingly delicious comfort recipes recipes:
- Best Keto Meatloaf Recipe
- Keto Breakfast Strata
- Keto Pumpkin Cheesecake Muffins
- Tex-Mex Chicken and Veggies
- Best Fudgy and Moist Keto Chocolate Muffins
I hope you enjoy this Pumpkin French Onion Soup recipe. Â Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. Â No crazy ingredients here! Â If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! Â You can find that here:Â Jenniferbanz.com/ketocookbook
Pumpkin French Onion Soup
Ingredients
- 3 Tablespoons unsalted butter
- 2 yellow onion, peeled and thinly sliced
- ½ teaspoon kosher salt
- 4 cups beef broth
- ½ cup pumpkin puree
- ½ teaspoon black pepper
- 4 slices your favorite bread (I use Sola bread for low carb) each cut in a circle
- 4 slices Swiss cheese, chopped
Instructions
- Melt the butter in a medium sized dutch oven over medium heat. Stir in the onions and ½ teaspoon kosher salt and cover with a lid. Let the onions cook for about 5 minutes to start to soften. Remove the lid and let the onions caramelize until golden brown, stirring occasionally. This will take 45-60 minutes.
- Once onions are caramelized, stir in the broth and pumpkin puree. Season with pepper and salt to taste. Bring to a boil for about 10 minutes.
- Set your broiler to high and arrange individual 8 ounce ramekins on a baking sheet. Using a ladle, spoon onion soup into ramekins evenly and cover top with bread slices. Place one slice of swiss cheese over each ramekin. Broil for a minute or two or until cheese is melted and browned. Serve.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Joanne Falkenthal says
This keto pumpkin French onion soup is delicious!