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Sometimes you just need a good bowl of comforting soup. This Roast Pumpkin Soup with a Chorizo Crumb has your winter cravings covered. Roasting the pumpkin and concentrating the stock first really makes this one of the tastiest soups ever.
And what soup would be complete without a little tasty topper? The fried chorizo makes this one of my favourite combinations ever. I like to use Hokkaido squash as it keeps the carbs low too.
Quick tip: Cook the stock to reduce for only 10 minutes, and then skip the pumpkin roasting. Instead of oven roasting, simply boil the chopped pumpkin in the stock until tender, for about 10 minutes.
Hands-on Overall
Serving size 1 1/2 cups/ 360 ml
Nutritional values (per 1 1/2 cups/ 360 ml)
Net carbs9.1 grams
Protein12.7 grams
Fat18.8 grams
Calories256 kcal
Calories from carbs 14%, protein 20%, fat 66%
Total carbs10.4 gramsFiber1.4 gramsSugars4.5 gramsSaturated fat11.1 gramsSodium414 mg(18% RDA)Magnesium41 mg(10% RDA)Potassium974 mg(49% EMR)
Ingredients (makes 4 servings)
- 2 tbsp virgin coconut oil or ghee (30 g/ 1.1 oz)
- 1 small brown onion, chopped (85 g/ 3 oz)
- 4 cups chopped pumpkin (450 g/ 1 lb)
- 1 garlic clove, minced
- 1 tbsp grated ginger
- 1/3 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp paprika
- 7 cups chicken stock, bone broth or vegetable stock (1.66 L) - you can make your own bone broth
- 1 small Mexican chorizo sausage (70 g/ 2.5 oz)
- salt and pepper, to taste
- Optional: yoghurt or creme fraiche, sesame seeds, fresh watercress or herbs of choice
Instructions
- Place the stock in a pan on a medium heat and simmer until the stock reduces in volume to about half (15-20 minutes). Concentrating the stock in this way makes the soup super tasty.
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Slice the pumpkin in half, remove the seeds and peel (unless you are using Hokkaido in which case you can leave the peel on). Cut into cubes about 1 cm (1/2 inch) thick. Bake for 20 -25 mins and then set aside.
- Meanwhile, heat the coconut oil in a pan on a medium heat. Peel and finely chop the onion and garlic. Gently fry the onion on a medium heat for 3 minutes until soft. Add the garlic and fry together for 1 further minute.
- Add the cumin, ginger, garam masala, paprika, salt and pepper to the onions and garlic and fry for 4 minutes on a medium-low heat.
- Add the roasted pumpkin and concentrated stock. Simmer on a medium heat for about 5 minutes. Place in a high-speed blender like a Vitamix and puree until smooth. Add a little more stock or water if needs be to reach your desired consistency.
- Remove the skin from the chorizo sausage. Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy.
- Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Pumpkin Soup with Chorizo Crumb
Step by Step
Ingredients
- 2 tbsp virgin coconut oil or ghee (30 g/ 1.1 oz)
- 1 small brown onion, chopped (85 g/ 3 oz)
- 4 cups chopped pumpkin (450 g/ 1 lb)
- 1 garlic clove, minced
- 1 tbsp grated ginger
- 1/3 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp paprika
- 7 cups chicken stock, bone broth or vegetable stock (1.66 L) - you can make your own bone broth
- 1 small Mexican chorizo sausage (70 g/ 2.5 oz)
- salt and pepper, to taste
- Optional: yoghurt or creme fraiche, sesame seeds, fresh watercress or herbs of choice
Instructions
- Place the stock in a pan on a medium heat and simmer until the stock reduces in volume to about half (15-20 minutes). Concentrating the stock in this way makes the soup super tasty.
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Slice the pumpkin in half, remove the seeds and peel (unless you are using Hokkaido in which case you can leave the peel on). Cut into cubes about 1 cm (1/2 inch) thick. Bake for 20 -25 mins and then set aside.
- Meanwhile, heat the coconut oil in a pan on a medium heat. Peel and finely chop the onion and garlic. Gently fry the onion on a medium heat for 3 minutes until soft. Add the garlic and fry together for 1 further minute.
- Add the cumin, ginger, garam masala, paprika, salt and pepper to the onions and garlic and fry for 4 minutes on a medium-low heat.
- Add the roasted pumpkin and concentrated stock. Simmer on a medium heat for about 5 minutes. Place in a high-speed blender like a Vitamix and puree until smooth. Add a little more stock or water if needs be to reach your desired consistency.
- Remove the skin from the chorizo sausage. Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy.
- Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition (per serving, 1 1/2 cups/ 360 ml)
Calories256kcal
Net Carbs9.1g
Carbohydrates10.4g
Protein12.7g
Fat18.8g
Saturated Fat11.1g
Fiber1.4g
Sugar4.5g
Sodium414mg
Magnesium41mg
Potassium974mg
Detailed nutritional breakdown (per 1 1/2 cups/ 360 ml)
| Total per 1 1/2 cups/ 360 ml |
| 9.1 g | 12.7 g | 18.8 g | 256 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6.7 g | 61 kcal |
| Onion, brown (yellow), raw |
| 1.4 g | 0.2 g | 0 g | 8 kcal |
| Pumpkin, fresh |
| 6.8 g | 1.1 g | 0.1 g | 29 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Garam masala, spice mix |
| 0 g | 0 g | 0 g | 0 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Paprika, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 8.4 g | 8.4 g | 109 kcal |
| Chorizo sausage, Mexican, soft type |
| 0.3 g | 2.8 g | 3.4 g | 45 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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