Low-Carb Spicy Pumpkin Soup
Rikke SvartangenLow-Carb Spicy Pumpkin Soup
Low-Carb Food Co
8
4 hours
30 minutes
British
Lunch & Sandwiches
Pumpkin soup given some backbone by chorizo and cayenne. The chorizo is rendered first so its paprika oil coats everything that follows, then the onion, celery and chopped pumpkin go into that fat before the chicken stock. Rendering the chorizo separately and holding some back to scatter over the top at the end is worth the extra minute, because chorizo that has simmered for half an hour loses its texture entirely. Blend until smooth and season hard. It serves eight at 3g carbs, 15g fat and 15g protein per bowl. The soup freezes well for three months and is better on the second day once the spice has settled.
Ingredients
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)
Directions
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.
