MAKES: 8 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 35 minutes
Pumpkin—a great source of beta-carotene and vitamin A—shines in autumnal treats like pies and cakes, but it’s wonderful in savory dishes, too. Smoky chorizo really sets off pumpkin’s sweetness in this earthy, low-carb, Mexican-inflected soup.

Ingredients
2 tablespoons (30 g/1.1 oz) duck fat or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, sliced
2 cloves garlic, minced
4 cups (350 g/12.3 oz) diced pumpkin
1/2 medium (300 g/10.6 oz) cauliflower, cut into florets
2 cups (480 ml) chicken stock or bone broth
3 cups (720 ml) water
2 teaspoons oregano, preferably Mexican
1 teaspoon ground cumin
1.1 pounds (500 g) Mexican chorizo
1/2 teaspoon fine sea salt, or to taste
Ground black pepper
Fresh cilantro or oregano for garnish
3 tablespoons (45 ml) extra-virgin olive oil

Instructions

In a large heavy-based pot greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Add the pumpkin, cauliflower florets, stock, water, oregano, and cumin. Bring to a boil and cook, covered, over medium-low heat until the vegetables are tender, 10 to 12 minutes.
Make 12 medium-size meatballs from the chorizo (about 42 g/1.5 oz each), and set aside. After 10 to 12 minutes, take the soup off the heat and let it cool for 5 to 10 minutes. Use an immersion blender and pulse until smooth and creamy. Be careful not to get burned! Return to the burner, add the meatballs to the pot, and bring to a boil. Simmer for 12 to 15 minutes. Season with salt and pepper to taste.
To serve, pour into bowls (3 meatballs per serving), garnish with fresh herbs, and drizzle with olive oil (about 1/2 tablespoon/ 7 ml per serving). To store, let it cool, and place in an airtight container in the fridge for up to 5 days. To store for longer, let it cool and pour into freezer bags. Freeze for up to 3 months.
NUTRITION FACTS PER SERVING (ABOUT 11/4 CUPS/300 ML, PLUS 3 MEATBALLS):
Total carbs: 10.7 g / Fiber: 2.9 g / Net carbs: 7.8 g / Protein: 16.8 g / Fat: 30.1 g / Energy: 375 kcal
Macronutrient ratio: Calories from carbs (8%), protein (18%), fat (74%)