Warm Up Your Keto Diet with Spicy Chorizo and Pumpkin Soup
Nothing beats a bowl of warm soup on a cold day – and this spicy Keto Chorizo and Pumpkin Soup is a perfect winter warmer. This is much more substantial than your typical soup, almost a stew really, but it’s packed with flavor and just a little heat from the chorizo.
Pumpkin is a great low carb option to give the dish texture, although it’s low, not no carb so you do need to be mindful of quantities. Chorizo is both high fat and high protein, and importantly, very high in flavor! What’s the point of making bland food huh, a diet needs to be enjoyable if you’re going to sustain it.
This makes for a great cozy lunch dish, you could try pairing it with some keto bread for dipping like this or this one of ours.
The Inspiration Behind The Recipe
Chorizo and pumpkin is a classic combination – pumpkin goes great with a hint of spice, and both are hearty and warming, so combined they’re even better. I was looking to create something both homely and exciting, with a little reminder of spanish holidays and winter sun, all while keeping things keto of course!.
Keeping this keto friendly is all about balancing the macros -so not using too much pumpkin, and being generous with the olive oil to give the soup a lovely richness and texture. Pumpkin brings a bunch of nutrients and fibre so don’t be tempted to completely omit it, but if you’re being super strict keto then cut down the amount you use,
Heavy cream enhances the soup’s richness but also boosts its fat content, crucial for maintaining ketosis. The spices, including smoked paprika, cumin, and cayenne pepper also offer anti-inflammatory benefits and can help rev up your metabolism with their heat.
Mastering The Method
The secret to getting this Chorizo and Pumpkin Soup right is to take your time with each step and pay attention to the details.
Make sure the chorizo is well browned, but not burnt. I prefer cooking chorizo for this dish, but the cured kind works fine too. Cook the chorizo on a medium heat, not too hot, to render out its flavorful oil and let those infuse with the spices. The main source of flavor in this dish is going to be the oil, which will have pulled the aromas from the spices and chorizo into it – so whatever you do, don’t discard it when taking out the chorizo!
For the pumpkin, we want to get a soft creamy texture, that will blend well without being grainy or with large uncooked bits left in it. THerefore it’s important to cut your pumpkin into uniform, small cubes – avoid any rogue large pieces as these probably won’t cook down and with blend into chunks in the finished soup.
Speaking of blending – be sure to really puree the soup to a creamy, smooth consistency. You want it to take on a luxurious texture, and to fully emulsify the chorizo oil into the mix. Don’t add your cream too early either – wait til you’ve finished boiling the soup then add the cream and mix gently – this will stop the cream from splitting and keep the texture of the soup nice and smooth.
As for the pumpkin, the size of your cubes will dictate cooking time. Aim for uniform pieces to ensure even cooking. When it’s time to blend, take your time to puree the soup until it’s completely smooth for that luxurious texture.
Finally, when adding the heavy cream, do so gently and avoid boiling the soup afterward. This will prevent the cream from separating and will keep the texture of your soup velvety and smooth. Remember to taste as you go, adjusting the seasoning to your preference.
With each step, you’re building layers of flavor that will result in a soup that’s as delicious as it is keto-friendly. So take your time, follow these tips, and you’ll have a soup that’s sure to impress.
Variations to Spice Up Your Soup
Vegan Keto Chorizo and Pumpkin Soup
For a vegan twist – you can use plant based chorizo sausage, or in a pinch just use a bunch more smoked paprika in what is essentially just a pumpkin soup. Swap out the cream for coconut cream too to cut out the dairy.
Roasted Red Pepper and Pumpkin Soup
Deeply roasted red pepper and chorizo are a match made in heaven. Blend the peppers into the soup along with the pumpkin for a different flavor profile that complements the spices beautifully. This variation adds a touch of color and an extra layer of taste that’s sure to please.
Curried Keto Pumpkin Soup
For an exotic take, introduce curry powder or a mix of garam masala into your spice blend. The warmth of the curry spices pairs wonderfully with pumpkin and can offer a new dimension to the soup. Top with a dollop of full-fat Greek yogurt for a creamy finish. For this one you may decide to skip the chorizo alltogether – in which case use a little more olive oil at thestart.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat on the stove over low heat to preserve the texture.
Is this soup spicy?
The level of spice can be adjusted as you like. The recipe calls for a moderate amount of heat, but you can add more or less cayenne pepper to suit your taste. Different chorizo rings and sausages come in various heat levels too.
Can I use canned pumpkin for this recipe?
While fresh pumpkin is better, for its flavor and texture, canned pumpkin can be used as an easy alternative. Make sure its unsweetened and pure pumpkin, not pumpkin pie filling!
How can I thicken the soup without adding carbs?
The pumpkin and heavy cream should naturally thicken the soup, and blending it all well with the chorizo oil in there should emulsify the soup too. However, if you need it thicker, you can simmer it for a longer period to reduce the liquid or add a small amount of xanthan gum ( a SMALL amount – careful with this one!)
Is this soup suitable for freezing?
Yes, this Spicy Keto Chorizo and Pumpkin Soup freezes well. Cool it completely before putting it in freezer-safe containers. Thaw it overnight in the refrigerator before reheating.
Spicy Keto Chorizo and Pumpkin Soup
Equipment
- Large pot
- Spoon or spatula
- Slotted spoon
- Immersion blender or stand blender
Ingredients
- 1 tablespoon olive oil 15 ml
- ½ pound chorizo sausage, casing removed 225 g
- 1 small onion, diced approx. 110 g
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika 2 g
- ½ teaspoon cumin 1 g
- ¼ teaspoon cayenne pepper 0.5 g
- ¼ teaspoon black pepper 0.5 g
- 1 small pumpkin, peeled and cubed about 2 cups or 300 g
- 4 cups chicken broth 950 ml
- 1 cup heavy cream 240 ml
- Salt to taste
Instructions
- Prepare the Ingredients: Heat the olive oil in a large pot over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pot.
- Sauté the Vegetables: In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, smoked paprika, cumin, cayenne pepper, and black pepper, and cook for another minute until fragrant.
- Cook the Pumpkin: Add the cubed pumpkin to the pot and stir to coat with the spices. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the pumpkin is tender.
- Blend the Soup: Using an immersion blender (or transferring to a stand blender in batches), puree the soup until smooth.
- Add Cream and Chorizo: Return the pot to the heat and stir in the heavy cream. Add the cooked chorizo back into the soup. Heat through, but do not let it boil. Taste and add salt as needed.
- Serve: Ladle the soup into bowls and serve hot.
