26 Easy and Delicious Fall Keto Soup Recipes You’ll Love

As the crisp autumn air settles in, nothing warms the soul quite like a bowl of hearty soup.

For those following a keto lifestyle, the challenge is finding recipes that are low in carbs but still rich, comforting, and bursting with fall flavors.

From creamy pumpkin and cauliflower blends to savory sausage and kale creations, keto soups offer a satisfying way to enjoy seasonal ingredients without compromising your low-carb goals.

In this article, we’ve curated 26 fall keto soup recipes that are perfect for cozy evenings, lunch gatherings, or simply indulging in a warming bowl of comfort.

These soups incorporate a variety of fall produce such as pumpkin, squash, cauliflower, turnips, rutabaga, and hearty greens, all blended into smooth, flavorful, and keto-friendly creations.

Each recipe is designed to be satisfying, easy to prepare, and rich in flavor—ideal for keeping you cozy while staying low-carb.

From roasted root vegetable soups to creamy cheese-based delights and spiced fall favorites, this collection has something for everyone.

Whether you love sweet, savory, or spicy, these keto soups capture the essence of fall in every spoonful.

26 Easy and Delicious Fall Keto Soup Recipes You’ll Love

Fall doesn’t have to mean giving up comfort food or your keto lifestyle.

With these 26 fall keto soup recipes, you can enjoy rich, warming, and flavorful dishes that fit perfectly into your low-carb diet.

From roasted pumpkin and sage to hearty sausage and kale, there’s a soup for every taste and occasion.

Prepare a batch to savor at home, or share with friends and family to bring a little autumn warmth to the table.

With these soups, cozy, keto-friendly fall dining has never been easier—or more delicious.

Pumpkin Bacon Keto Soup

This creamy pumpkin soup is rich, savory, and perfectly spiced for fall.

The addition of crispy bacon adds a smoky depth that balances the natural sweetness of pumpkin, all while keeping it keto-friendly.

It’s a comforting, low-carb soup that’s perfect for chilly evenings.

Ingredients:

• 4 cups pumpkin puree (unsweetened)
• 4 slices thick-cut bacon
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups unsweetened almond milk
• 1 cup chicken or vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• 2 tbsp cream cheese
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon fat in the pot.
2. Sauté the diced onion in the bacon fat until translucent, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the pumpkin puree, almond milk, and broth. Mix well to combine.
4. Add the smoked paprika, nutmeg, cinnamon, salt, and black pepper. Stir and bring the soup to a gentle simmer.
5. Reduce the heat and add cream cheese in small chunks, stirring until fully melted and the soup is creamy.
6. Use an immersion blender to smooth the soup if desired, or leave it slightly chunky for texture.
7. Serve hot, topped with crumbled bacon and a sprinkle of parsley or chives.

This pumpkin bacon keto soup is warm, hearty, and packed with fall flavors.

It’s a perfect starter or a light meal for anyone following a low-carb lifestyle.

Cauliflower Cheddar Keto Soup

A creamy, cheesy soup that turns humble cauliflower into a decadent fall treat.

This soup is rich, satisfying, and totally keto-friendly.

Sharp cheddar melts into the broth, giving a comforting, indulgent flavor without the carbs.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Optional garnish: crispy fried onions or bacon bits

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened and fragrant, about 4–5 minutes.
2. Add cauliflower florets and broth, bringing to a boil. Reduce heat and simmer for 15–20 minutes, until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth, or leave slightly chunky for a rustic texture.
4. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt fully.
5. Season with smoked paprika, salt, and black pepper. Adjust flavors as needed.
6. Serve hot, garnished with crispy onions or bacon for extra crunch and flavor.

Cauliflower cheddar keto soup is a creamy, satisfying option for fall.

Its cheesy richness makes it a perfect dish for chilly evenings or a comforting lunch.

Spiced Butternut Squash Keto Soup

This spiced butternut squash soup captures the essence of fall with warm spices and creamy texture.

It’s keto-friendly, low in carbs, and features a subtle sweetness balanced with savory notes for a hearty, comforting bowl.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• Salt and black pepper to taste
• Optional garnish: toasted pumpkin seeds or fresh sage

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and slightly caramelized.
2. In a large pot, sauté onion and garlic until soft and fragrant.
3. Add roasted squash to the pot along with broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Stir in coconut milk and spices (ginger, cinnamon, cloves). Use an immersion blender to puree the soup until smooth.
5. Adjust salt and pepper to taste. Simmer another 5 minutes to meld flavors.
6. Serve hot, garnished with toasted pumpkin seeds or a few fresh sage leaves.

Spiced butternut squash keto soup is a vibrant, comforting dish that highlights the best of fall produce.

Its warm spices and creamy texture make it a satisfying, low-carb favorite for the season.

Creamy Mushroom and Thyme Keto Soup

Earthy mushrooms, aromatic thyme, and a creamy base make this keto soup a perfect fall comfort dish.

Its rich flavors and velvety texture are deeply satisfying while staying low in carbs.

Ingredients:

• 1 lb cremini or button mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and black pepper to taste
• Optional garnish: sautéed mushroom slices or fresh thyme sprigs

Instructions:

1. In a large pot, melt butter over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
2. Add garlic and mushrooms, cooking until mushrooms release their juices and start to brown, about 8–10 minutes.
3. Pour in the broth, add thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and simmer another 5 minutes. Use an immersion blender to achieve a smooth, creamy consistency if desired.
5. Serve hot, garnished with extra sautéed mushrooms or a sprinkle of fresh thyme.

This creamy mushroom and thyme keto soup is hearty, comforting, and packed with earthy flavors, making it a perfect fall evening meal.

Keto Broccoli and Cheddar Soup

Bright green broccoli meets sharp cheddar in this classic keto-friendly soup.

It’s creamy, satisfying, and full of nutrients while keeping carbs low—perfect for autumn lunches or dinner starters.

Ingredients:

• 4 cups broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Optional garnish: extra shredded cheddar or a few broccoli florets

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add broccoli and broth, bringing to a boil. Reduce heat and simmer until broccoli is tender, about 10–12 minutes.
3. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for texture.
4. Stir in heavy cream and shredded cheddar cheese, allowing cheese to fully melt.
5. Season with smoked paprika, salt, and black pepper.
6. Serve hot, garnished with extra cheddar or broccoli florets.

This broccoli and cheddar keto soup is creamy, cheesy, and full of comforting fall flavors—a simple yet indulgent low-carb favorite.

Spicy Sausage and Cabbage Keto Soup

Spicy sausage, tender cabbage, and warming spices combine to create a bold, hearty soup.

Low-carb and keto-friendly, this dish is perfect for fall evenings when you want something filling and flavorful.

Ingredients:

• 1 lb spicy Italian sausage, casing removed
• 4 cups chicken or vegetable broth
• 1 small head green cabbage, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional garnish: fresh parsley or grated Parmesan

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces as it cooks. Remove sausage and set aside.
2. In the same pot, sauté onion and garlic until softened, about 5 minutes.
3. Add chopped cabbage, cooked sausage, broth, smoked paprika, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until cabbage is tender.
4. Adjust seasoning to taste.
5. Serve hot, garnished with fresh parsley or a sprinkle of Parmesan if desired.

Spicy sausage and cabbage keto soup is hearty, flavorful, and perfect for fall. It’s a satisfying, low-carb meal that warms you from the inside out.

Roasted Garlic and Cauliflower Keto Soup

This soup transforms roasted garlic and cauliflower into a creamy, aromatic dish.

The roasting enhances the natural sweetness of the ingredients, creating a comforting keto-friendly fall soup.

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 1 whole garlic bulb
• 2 tbsp olive oil
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• Optional garnish: crispy garlic chips or fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30 minutes.
2. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper; roast on a baking sheet for 25 minutes until tender.
3. In a pot, sauté onion in 1 tsp olive oil until soft.
4. Add roasted cauliflower, roasted garlic (squeezed from skin), broth, and thyme. Simmer for 10 minutes.
5. Use an immersion blender to puree until smooth. Stir in heavy cream and adjust seasoning.
6. Serve hot, garnished with garlic chips or thyme.

This roasted garlic and cauliflower keto soup is fragrant, velvety, and perfect for a cozy fall evening.

Keto Creamy Spinach and Artichoke Soup

Inspired by the classic dip, this soup turns spinach and artichokes into a creamy, low-carb fall treat. It’s rich, comforting, and perfect for a light meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp cream cheese
• 1 small onion, diced
• 2 tbsp butter
• Salt and black pepper to taste
• Optional garnish: shredded Parmesan or crispy bacon

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add chopped spinach and artichoke hearts, cooking for 2–3 minutes until slightly wilted.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in cream cheese and heavy cream, then use an immersion blender to achieve a smooth consistency.
5. Season with salt and black pepper.
6. Serve hot, garnished with Parmesan or bacon.

This creamy spinach and artichoke keto soup is indulgent, flavorful, and perfect for fall lunches or light dinners.

Keto Chicken and Zucchini Soup

Tender chicken, zucchini, and fall herbs create a hearty, low-carb soup that’s perfect for chilly evenings. It’s simple, satisfying, and keto-friendly.

Ingredients:

• 2 cups cooked shredded chicken
• 2 medium zucchinis, diced
• 4 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional garnish: fresh parsley

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until soft.
2. Add diced zucchini, chicken, broth, thyme, and rosemary. Bring to a boil.
3. Reduce heat and simmer for 15 minutes, until zucchini is tender.
4. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This chicken and zucchini keto soup is light, flavorful, and perfect for a low-carb fall meal.

Keto Creamy Leek and Cauliflower Soup

Leeks and cauliflower blend into a silky soup with delicate flavors, perfect for autumn. Creamy and comforting, it’s a low-carb favorite.

Ingredients:

• 2 medium leeks, white and light green parts only, sliced
• 1 medium head cauliflower, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and black pepper to taste
• Optional garnish: crispy leek slices

Instructions:

1. Melt butter in a pot over medium heat. Sauté leeks until softened.
2. Add cauliflower and broth. Bring to a boil, then simmer until cauliflower is tender, about 15 minutes.
3. Use an immersion blender to puree until smooth.
4. Stir in heavy cream and season with salt and black pepper.
5. Serve hot, garnished with crispy leek slices.

Creamy leek and cauliflower soup is smooth, aromatic, and a satisfying keto option for fall.

Keto Creamy Carrot Ginger Soup

This soup balances the natural sweetness of carrots with warm, spicy ginger. Low-carb and creamy, it’s a perfect fall soup with a kick.

Ingredients:

• 4 medium carrots, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups chicken or vegetable broth
• 1 cup coconut cream
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional garnish: fresh cilantro or pumpkin seeds

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add chopped carrots and broth. Bring to a boil, then simmer until carrots are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in coconut cream and season with salt and pepper.
5. Serve hot, garnished with cilantro or pumpkin seeds.

Carrot ginger keto soup is sweet, spicy, and creamy—perfect for warming up on crisp fall days.

Keto Roasted Red Pepper and Tomato Soup

Roasted red peppers and tomatoes create a smoky, sweet, and rich keto-friendly soup.

Creamy and comforting, it’s a fall favorite with bold flavor.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 3 medium tomatoes, roasted
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Optional garnish: fresh basil or a drizzle of olive oil

Instructions:

1. Preheat oven to 425°F (220°C). Roast red peppers and tomatoes until charred and tender, about 20–25 minutes.
2. Heat olive oil in a pot and sauté onion and garlic until softened.
3. Add roasted peppers, tomatoes, broth, and smoked paprika. Simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in heavy cream and adjust seasoning.
5. Serve hot, garnished with basil or a drizzle of olive oil.

Roasted red pepper and tomato keto soup is smoky, sweet, and creamy—a comforting, flavorful option for fall.

Keto Roasted Pumpkin and Sage Soup

This roasted pumpkin soup is creamy, savory, and perfectly spiced with sage.

Its smooth texture and warm flavors make it an ideal low-carb dish for cozy fall evenings.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• Salt and black pepper to taste
• Optional garnish: roasted pumpkin seeds or fresh sage

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper; roast for 25–30 minutes until tender.
2. In a pot, sauté onion and garlic until soft.
3. Add roasted pumpkin, broth, and sage. Simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in heavy cream and adjust seasoning.
5. Serve hot, garnished with pumpkin seeds or sage.

This roasted pumpkin and sage soup is velvety, aromatic, and perfect for fall keto menus.

Keto Creamy Leek and Spinach Soup

A silky combination of leeks and spinach makes this low-carb soup vibrant and comforting.

Its creamy texture and gentle flavors are perfect for fall lunches or dinners.

Ingredients:

• 2 medium leeks, sliced (white and light green parts)
• 2 cups fresh spinach
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional garnish: grated Parmesan or fresh parsley

Instructions:

1. Melt butter in a pot and sauté leeks and garlic until soft.
2. Add spinach and broth. Simmer for 10 minutes until flavors meld.
3. Use an immersion blender to puree until smooth. Stir in heavy cream.
4. Season with salt and pepper.
5. Serve hot, garnished with Parmesan or parsley.

This creamy leek and spinach soup is rich, healthy, and a comforting keto-friendly fall option.

Keto Sausage and Kale Soup

Spicy sausage paired with hearty kale makes this soup both filling and flavorful. Low-carb and nutrient-rich, it’s perfect for fall evenings.

Ingredients:

• 1 lb Italian sausage, casing removed
• 4 cups chicken broth
• 1 bunch kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional garnish: grated Parmesan

Instructions:

1. Heat olive oil in a pot and brown the sausage. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft.
3. Add kale, cooked sausage, broth, smoked paprika, salt, and pepper. Simmer 15–20 minutes until kale is tender.
4. Serve hot, garnished with Parmesan if desired.

Sausage and kale keto soup is hearty, flavorful, and perfect for a low-carb fall meal.

Keto Spiced Cauliflower and Leek Soup

Cauliflower and leeks are enhanced with warming fall spices for a comforting, creamy soup. It’s keto-friendly and full of flavor.

Ingredients:

• 1 medium cauliflower, chopped
• 2 medium leeks, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp ground nutmeg
• ½ tsp smoked paprika
• 2 tbsp butter
• Salt and black pepper to taste
• Optional garnish: chopped chives

Instructions:

1. Melt butter in a pot and sauté leeks until soft.
2. Add cauliflower and broth, bringing to a boil. Simmer until cauliflower is tender, about 15 minutes.
3. Use an immersion blender to puree. Stir in heavy cream, nutmeg, and smoked paprika.
4. Season with salt and pepper.
5. Serve hot, garnished with chives.

This spiced cauliflower and leek soup is creamy, warming, and perfect for autumn keto dinners.

Keto Roasted Bell Pepper and Gouda Soup

Roasted bell peppers and creamy Gouda cheese make a luxurious, low-carb soup. Its rich flavor is perfect for a fall evening starter or light meal.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 4 cups chicken or vegetable broth
• 1 cup shredded Gouda cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional garnish: fresh basil or crouton alternative

Instructions:

1. Roast bell peppers at 425°F (220°C) for 20–25 minutes until charred. Peel and chop.
2. Heat olive oil in a pot, sauté onion and garlic until soft.
3. Add roasted peppers and broth. Simmer 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in Gouda until melted.
5. Season with salt and pepper.
6. Serve hot, garnished with basil.

Roasted bell pepper and Gouda soup is smoky, cheesy, and comforting—an elegant keto fall soup.

Keto Creamy Broccoli and Mushroom Soup

Broccoli and mushrooms combine into a creamy, low-carb soup full of earthy, comforting flavors. Perfect for fall dinners or lunch.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and black pepper to taste
• Optional garnish: crispy bacon or shredded cheese

Instructions:

1. Melt butter in a pot, sauté onion and garlic until soft.
2. Add broccoli and mushrooms, cook 5–7 minutes until slightly tender.
3. Pour in broth and simmer 10 minutes.
4. Use an immersion blender to puree, leaving some texture if desired. Stir in heavy cream.
5. Season with salt and pepper.
6. Serve hot, garnished with bacon or cheese.

This broccoli and mushroom keto soup is hearty, creamy, and a satisfying choice for fall low-carb meals.

Keto Roasted Turnip and Thyme Soup

Earthy roasted turnips combined with aromatic thyme create a rich, creamy fall soup that’s perfectly keto-friendly.

Its warm flavors make it a comforting seasonal dish.

Ingredients:

• 4 medium turnips, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper to taste
• Optional garnish: crispy bacon or fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss turnip cubes with olive oil, salt, and pepper; roast for 25–30 minutes until tender.
2. In a pot, sauté onion and garlic until soft.
3. Add roasted turnips, broth, and thyme. Simmer 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in heavy cream and adjust seasoning.
5. Serve hot, garnished with bacon or thyme.

This roasted turnip and thyme soup is creamy, flavorful, and perfect for warming up on crisp fall days.

Keto Roasted Rutabaga Soup

Rutabaga’s slightly sweet, earthy flavor shines in this creamy roasted soup. It’s rich, satisfying, and completely low-carb.

Ingredients:

• 2 medium rutabagas, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Optional garnish: fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss rutabaga cubes with olive oil, salt, and pepper; roast 30 minutes until golden.
2. Sauté onion and garlic in a pot until fragrant.
3. Add roasted rutabaga and broth. Simmer 10–15 minutes.
4. Blend with an immersion blender until smooth. Stir in heavy cream and smoked paprika.
5. Serve hot, garnished with parsley.

Roasted rutabaga soup is earthy, creamy, and a unique low-carb option for fall.

Keto Creamy Radish and Leek Soup

Radishes lose their sharpness when cooked, giving this creamy soup a subtle sweetness.

Combined with leeks, it’s a delicate, warming fall keto soup.

Ingredients:

• 2 cups radishes, halved
• 2 medium leeks, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional garnish: fresh chives

Instructions:

1. Melt butter in a pot and sauté leeks and garlic until soft.
2. Add radishes and broth. Simmer 15 minutes until radishes are tender.
3. Blend with an immersion blender until smooth. Stir in heavy cream.
4. Season with salt and pepper.
5. Serve hot, garnished with chives.

Creamy radish and leek soup is mild, comforting, and a low-carb surprise for fall menus.

Keto Roasted Pumpkin and Coconut Soup

Pumpkin meets coconut milk in this creamy, tropical-inspired keto soup. Warm spices elevate it for a cozy fall treat.

Ingredients:

• 1 small pumpkin, peeled, seeded, cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• Optional garnish: toasted coconut flakes

Instructions:

1. Roast pumpkin cubes at 400°F (200°C) for 25–30 minutes with olive oil, salt, and pepper.
2. Sauté onion and garlic in a pot until soft.
3. Add roasted pumpkin, broth, cinnamon, and nutmeg. Simmer 10 minutes.
4. Blend until smooth. Stir in coconut milk and adjust seasoning.
5. Serve hot, garnished with toasted coconut flakes.

This roasted pumpkin and coconut soup is creamy, slightly sweet, and perfect for fall keto menus.

Keto Creamy Fennel and Cauliflower Soup

Fennel’s subtle licorice flavor pairs beautifully with cauliflower in this creamy low-carb soup. It’s aromatic, comforting, and ideal for fall.

Ingredients:

• 1 medium head cauliflower, chopped
• 2 bulbs fennel, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional garnish: fennel fronds

Instructions:

1. Melt butter in a pot and sauté fennel and garlic until fragrant.
2. Add cauliflower and broth. Simmer 15 minutes until tender.
3. Blend until smooth. Stir in heavy cream and season with salt and pepper.
4. Serve hot, garnished with fennel fronds.

Fennel and cauliflower soup is creamy, aromatic, and a sophisticated low-carb fall option.

Keto Creamy Celeriac (Celery Root) Soup

Celeriac has a nutty, earthy flavor that shines in this creamy soup. Perfectly low-carb, it’s a rich, warming fall dish.

Ingredients:

• 2 cups celeriac, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and black pepper to taste
• Optional garnish: fresh thyme or parsley

Instructions:

1. Melt butter in a pot and sauté onion and garlic until soft.
2. Add celeriac and broth. Simmer 15–20 minutes until tender.
3. Blend until smooth. Stir in heavy cream and adjust seasoning.
4. Serve hot, garnished with thyme or parsley.

Celeriac soup is creamy, earthy, and a comforting fall keto option for low-carb eaters.

Keto Creamy Roasted Carrot and Sage Soup

Roasted carrots with aromatic sage create a naturally sweet and savory fall soup. Low-carb and creamy, it’s a perfect seasonal dish.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp fresh sage, chopped
• Salt and black pepper to taste
• Optional garnish: roasted carrot slices or sage leaves

Instructions:

1. Roast carrots at 400°F (200°C) for 25 minutes with olive oil, salt, and pepper.
2. Sauté onion and garlic in a pot until soft.
3. Add roasted carrots, broth, and sage. Simmer 10 minutes.
4. Blend until smooth. Stir in heavy cream and adjust seasoning.
5. Serve hot, garnished with roasted carrot slices or sage.

Roasted carrot and sage soup is sweet, savory, and creamy—perfect for warming up on a crisp fall evening.