Pumpkin season is here, and it’s time to take advantage of this important fall ingredient that is also low in carbohydrates. Garlic, ginger, and coconut milk make this Pumpkin Coconut Soup a bit exotic, while the pinch of cloves adds the flavor of the festive fall seasons. This recipe is enough to serve 4 generous servings, however it can also be used to serve 6-8 appetizer servings that are smaller, richer, and low in carbohydrates.

Low Carb Coconut Pumpkin Soup

This recipe can be a good option for people who suffer from diabetes, and even prediabetes, since being low in carbohydrates will take care of blood sugar levels, avoiding hyperglycemia.


  • 2 butter spoons.
  • 3 garlic cloves.
  • 2 pieces of ginger.
  • 1 can of pumpkin puree.
  • 1 can of coconut milk.
  • 1 teaspoon salt.
  • Pinch of ground cloves
  • Roasted pumpkin seeds.
  • Coriander, to taste


  1. Peel the ginger and garlic. Use a mortar to crush them into a ginger-garlic paste or puree.
  2. Melt the butter in a saucepan over medium-low heat. Add the ginger garlic paste.
  3. Let it cook for about 5 minutes.
  4. Add the pumpkin and coconut milk to the skillet. Add a pinch of ground cloves. Turn up the heat to medium heat.
  5. Let it cook for 5 minutes.
  6. Taste it and add salt to taste.
  7. When ready add the roasted pumpkin seeds and coriander leaves.

Nutritional information:

  • Energy:  262 kcal
  • Total fat:  22.9 g
  • Carbohydrates  Carbon  :  11.8g
  • Protein per serving:  3.6g
  • Total dietary fiber:  3.2 g

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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