Low-Carb Pumpkin Soup with Chorizo Crumb

Sometimes you just need a good bowl of comforting soup. This Roast Pumpkin Soup with a Chorizo Crumb has your winter cravings covered. Roasting the pumpkin and concentrating the stock first really makes this one of the tastiest soups ever.

And what soup would be complete without a little tasty topper? The fried chorizo makes this one of my favourite combinations ever. I like to use Hokkaido squash as it keeps the carbs low too.

Preparation time

Hands-on:    30 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 ½ cups/ 360 ml)

Total Carbs	10.4	grams
Fiber	1.4	grams
Net Carbs	9.1	grams
Protein	12.7	grams
Fat	18.9	grams
of which Saturated	11.4	grams
Energy	254	kcal
Magnesium	41	mg (10% RDA)
Potassium	974	mg (49% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (20%), fat (66%)

Ingredients (makes 4 servings) Soup:

• 2 tbsp coconut oil (30 g/ 1.1 oz)
• 1 small brown onion, chopped (85 g/ 3 oz)
• 4 cups chopped pumpkin (450 g/ 1 lb)
• 1 garlic clove, minced
• 1 tbsp grated ginger
• ⅓ tsp garam masala
• ½ tsp cumin
• ½ tsp paprika
• 7 cups chicken stock, bone broth or vegetable stock (1.66 L) - you can make your own bone broth
• 1 small Mexican chorizo sausage (70 g/ 2.5 oz)
• salt and pepper, to taste

Optional topping:

• yoghurt or creme fraiche
• sesame seeds
• sprinkling of fresh watercress, or herbs of choice

Instructions

1. Place the stock in a pan on a medium heat and simmer for 10 minutes until the stock reduces in volume to about half. Concentrating the stock in this way makes the soup super tasty.
2. Slice the pumpkin in half, remove the seeds and peel (unless you are using Hokkaido in which case you ca leave the peel on). Cut into cubes about 1 cm (½ inch) thick.
3. Meanwhile, heat the coconut oil in a pan on a medium heat. Peel and finely chop the onion and garlic. Gently fry the onion on a medium heat for 3 minutes until soft. Add the garlic and fry together for 1 further minute.
4. Add the chopped pumpkin, cumin, ginger, garam masala, paprika, salt and pepper to the onions and garlic and fry for 4 minutes on a medium-low heat.
5. Add the concentrated stock to the vegetables and simmer on a medium heat for about 12 minutes. Place in a high-speed blender like a Vitamix and puree until smooth. Add a little more stock or water if needs be to reach your desired consistency.
6. Remove the skin from the chorizo sausage. Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy.
7. Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. Store in the fridge for up to 4 days, or freeze for up to 3 months.

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