Keep warm with this low-carb, keto friendly spicy pumpkin soup
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Carbs: 3gProtein: 15gFat: 15g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 800 g Pumpkin fresh & chopped
- 1 l Chicken stock
- 1 - 2 Onion or shallots
- 100 g Chopped chorizo
- 100 g Celery (optional)
- 1 tsp Cayenne pepper
- Salt & pepper to taste
Instructions
- 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.
Notes
To increase the fat content, try frying off the vegetables in butter, or serve with a splash of cream.
Tried this recipe?Let us know how it was!