This creamy and delicious low carb pumpkin soup is what dreams are made of. {200 calories, 2 net carbs, 19g fat, 2g protein}
Brown the butter in sauce pan over medium-low heat. Add the minced garlic, onion powder, cinnamon, coriander, and nutmeg.
Stir in the pumpkin puree and chicken broth. Bring to a boil, and then simmer on low for 30-40 minutes.
Add the heavy cream and simmer for an additional 5 minutes.
Enjoy immediately, or refrigerate for up to 5 days. I like to top mine with pumpkin seeds! Crumbled bacon is also a nice addition.