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    • I wouldn’t freeze it, but you can store it in the fridge for a couple of days and reheat the leftovers very carefully. Don’t cook!

  1. Just came across your site and loved loved LOVED reading your feedback on all those seasonings for the soup. I just finished a pot of pumpkin soup now….and was in sync with the curry and salt but heading back to add in some onion powder and cream….thanks!

    • Hi Catherine, yes to both questions 🙂 Though I recommend to freeze/reheat the soup without the whipped cream and add it when heating the soup.

  2. Did I miss something? I am not seeing a recipe… the amount of pumpkin, whipping cream etc. also the amount of ginger or any other herbs or spices you used. Could you include an actual recipe please.

      • Thanks, but you mentioned adding some ginger, herbs and spices do you add any of those…what and how much….the ginger sounds interesting!

        • Oh, sorry, those are quite in the end in the “Tips for Variation” section. There I recommend 1–2 tablespoons freshly grated peeled ginger root. Personally I like ginger very much in this soup!

    • Hi Libby, nice to see you here! 🙂 Thanks for including my recipe and I promise to be more active in the LCHF area in the near future!

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