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Spicy Keto Chorizo and Pumpkin Soup

This Spicy Keto Chorizo and Pumpkin Soup combines the warmth of pumpkin with the spicy kick of chorizo, creating a comforting and satisfying dish perfect for chilly days.
Course Dinner
Cuisine Fusion
Keyword Chorizo Soup, keto soup, Low-Carb Pumpkin Soup, Spicy Keto Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 485kcal

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.

Notes

For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
Adjust the level of spices to your preference, adding more cayenne pepper for extra heat if desired.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently on the stove before serving.

Nutrition

Calories: 485kcal | Carbohydrates: 12g | Protein: 18g | Fat: 40g | Fiber: 3g | Net Carbs: 9g