KETO Pumpkin Alfredo with Shirataki Noodles and Pumpkin Ginger Soup

KETO Pumpkin Alfredo Sauce with Shirataki Noodles and Pumpkin Ginger Soup

Inspired By:

https://www.bobbiskozykitchen.com/202...

and:

https://diethood.com/homemade-alfredo...

KETO Pumpkin Alfredo Sauce with Shirataki Noodles:

1 stick of unsalted butter
8 oz of cream cheese
1/2 can of Coconut Milk
1 cup of Pumpkin Puree
1 cup grated parmesan cheese
1 tsp each of: Salt & Pepper
1 tsp of Sage
1/2 tsp of Nutmeg
2 cloves of Garlic, minced
Sauteed Spinach in Butter with 1/2 tsp of Lemon Juice

Top with 1 TBSP of Parsley
2 small chicken breasts cut into strips, seasoned with salt & pepper and fried in butter over medium-heat until golden brown and cooked through.

1. Heat the butter in a skillet over medium heat. Add the cream cheese and stir until melted.

2. Whisk in the coconut milk, rubbed sage, and pumpkin puree, and bring to a bubble.

3. Reduce heat and simmer 10 to 15 minutes, until sauce coats the back of a spoon.

4. Whisk in the parmesan cheese and season with the salt, pepper, and fresh ground nutmeg to taste.

5. Serve over Shirataki Noodles.

Pumpkin Ginger Soup

Inspired by:

https://www.aline-made.com/pumpkin-gi...

and:

https://zonacooks.com/pumpkin-ginger-...

KETO Pumpkin Ginger Soup:

2 cups pumpkin puree (you can use canned, but I had stored homemade pumpkin puree)
1/2 can of coconut milk
3/4 of a stick of unsalted butter
1 red onion, chopped
2 cloves of garlic, finely chopped
2 stalks of celery
2 tbsp ginger
2 cups vegetable broth
1/2 tsp each of: salt & pepper (do not dry roast); thyme, cinnamon, turmeric, curry powder (optional); chili powder
1/4 tsp each of: nutmeg, ground ginger, red pepper flakes
1 tsp of Coriander
1/8 teaspoon ground cardamom
1 TBSP of Stevia
1 TBSP of Apple Cider Vinegar

1. Place a large pot over medium-high heat and add the spices. Stir for a few seconds to allow the aromatic flavors to come out (but leave out the salt and pepper).

2. Add the butter and stir then turn off the burner and take it off of the burner while you prepare your vegetables.

3. Now, add the red onions, garlic, and celery into the pot. Turn the burner on to medium-high heat and let them cook until translucent. Once cooked, allow to cool and then add to the food processor with the ginger and process until well-blended. Now add back to your pot.

4. Add the Salt and Pepper to the mix and then cover in vegetable broth and allow to cook for a few minutes.

5. Add the pumpkin puree and then the coconut milk and the Stevia. Then add the Apple Cider Vinegar.

6. Turn down the heat to medium-low and allow to simmer.

7. Sprinkle with Parsley, Spicy Roasted Squash Seeds, and 1 slice of Pumpernickel squared (Optional), and hot sauce (optional)

Topping: Roasted Squash Seeds

Bake them at 300 degrees with the seasonings of your choice. But, this is my recipe:

1 tsp each of Onion and Garlic Powder; Smoked Paprika
1/2 tsp each of Salt and Pepper
1/2 tsp of Cumin
1/2 tsp of dry mustard
1/4 tsp of Cayenne Pepper
1/2 tsp Thyme, dried
1 TBSP Nutritional Yeast
1 tsp of Tamari
Coconut Oil and Butter, melted

Enjoy!