Low Carb Pumpkin Recipes

Pumpkin and Macadamia Soup

Ingredients
1 tablespoon macadamia or olive oil
1/2 cup roughly chopped macadamias
1 small onion, chopped
1 teaspoon grated ginger
3 cups chopped and diced pumpkin
1 small cooking apple, chopped
3 cups chicken or vegetable stock
sour cream for topping
Roast macadamias for garnish

How to prepare
Heat oil in a heavy pan and sauté macadamias, onions and ginger for 2 or 3 minutes until softened.
Stir in apple and pumpkin and stir for several minutes. Pour in chicken or vegetable stock. Bring to the boil and simmer for about 10 to 15 minutes or until the pumkin has softened. Transfer to blender and blend until
smooth. Serve and enjoy;)

Makes 6 servings
Total carbs: 7.5 grams per serving

Pumpkin Squares

Serves:16,10
CarbsPerServing:3.44g Prep Time:10 minutes prep plus 25 minutes bake time
Effort:Easy

Ingredients:

1 cup Atkins or Keto Pancake/Waffle Mix 1 cup Splenda
1 teaspoon baking powder 1/2 teaspoon baking soda
2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1 teaspoon ground cloves
If you do not have these 3 spices, you can substitute (1) tablespoon
of Pumpkin pie spice. 1/4 cup chopped nuts(optional)
1/2 vegetable oil 1 cup canned pumpkin
2 large eggs
Optional Cream cheese topping 4 oz. softened cream cheese
2 Tablespoons Splenda 1/2 teaspoon vanilla flavoring

How to Prepare:

Preheat oven to 350 degrees. Mix eggs, oil and sugar together well.
Add pumpkin and stir again. Add remaining ingredients and blend for
about 1 minute. This batter can be beaten by hand if preferred.

Pour into a slighty sprayed and dusted 9×9 square pan. Bake for 22 -25
minutes or until toothpick inserted comes out clean. Allow to cool
completely!

For the optional topping, mix cream cheese, splenda, and vanilla.
Spread onto cooled cake. Cut into 16 squares.