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! That is if you use a low carb friendly bread! I like to use sola bread and I cut each slice into a circle so it fits inside the ramekin perfectly! 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. It also adds body and richness that doesn't come from just plain beef broth. 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
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- Baked Honey Garlic Pork Chops
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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. 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. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Recipe Card
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
Method
- 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.
Joanne Falkenthal says
This keto pumpkin French onion soup is delicious!