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8
4 hours
30 minutes
Keep warm with this low-carb, keto friendly spicy pumpkin soup
800g Pumpkin (fresh and chopped)
1L Chicken Stock
1 - 2 Onions or Shallotts
100g Chopped Chorizo
100g Celery (optional)
1 tsp Cayenne Pepper
Salt & Pepper (to taste)
Make chicken stock by boiling the bones of a cooked chicken for up to 4 hours in 1.5 litres of water. Or use ready made bone broth.
Drain and pick any chicken flesh or skin off the bones, and add back to the pot.
Add the chopped pumpkin, celery and onions and boil for 10 - 15 minutes.
Blend throughly with a stick blender and add the cayenne pepper and chorizo pieces.
To increase the fat content, try frying off the vegetables in butter, or serve with a splash of cream.
Low-Carb Spicy Pumpkin Soup Rikke Svartangen
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