When you think of pumpkin, your mind probably drifts to sweet pies and lattes. But let me tell you, pumpkin’s true calling might just be in savory dishes! This recipe is proof. We’re pairing the natural, earthy sweetness of pumpkin with the smoky, spicy kick of Mexican chorizo. The result is a velvety, low-carb soup that’s both comforting and exciting. It’s the perfect way to celebrate fall, delivering a warm, Mexican-inspired hug in a bowl.
Ingredients
• Duck fat or other healthy cooking fat: 2 tablespoons / 30 g
• Small yellow onion, sliced: 1 / 70 g
• Garlic, minced: 2 cloves
• Diced pumpkin: 4 cups / 350 g
• Medium cauliflower, cut into florets: 1/2 / 300 g
• Chicken stock or bone broth: 2 cups / 480 ml
• Water: 3 cups / 720 ml
• Mexican oregano: 2 teaspoons
• Ground cumin: 1 teaspoon
• Mexican chorizo: 1.1 pounds / 500 g
• Fine sea salt: 1/2 teaspoon, or to taste
• Ground black pepper: to taste
• Fresh cilantro or oregano: for garnish
• Extra-virgin olive oil: 3 tablespoons / 45 ml
Instructions
1. In a large, heavy-based pot, melt the duck fat over medium-high heat. Add the sliced onion and cook for 5 to 8 minutes, until softened and lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the diced pumpkin, cauliflower florets, chicken stock, water, oregano, and cumin to the pot. Stir to combine, bring to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10 to 12 minutes, or until the vegetables are fork-tender.
3. While the soup simmers, form the chorizo into 12 medium-sized meatballs (about 1.5 oz / 42 g each) and set aside.
4. Once the vegetables are tender, remove the soup from the heat and let it cool for 5 to 10 minutes. Using an immersion blender, carefully blend the soup directly in the pot until it’s completely smooth and creamy.
5. Return the pot to the burner over medium heat. Gently add the chorizo meatballs to the blended soup. Bring to a simmer and cook for 12 to 15 minutes, until the meatballs are cooked through. Season with salt and pepper to your liking.
6. To serve, ladle the soup into bowls, ensuring each serving gets 3 meatballs. Garnish with fresh cilantro or oregano and a drizzle of extra-virgin olive oil.
Nutritional Information
• Nutrition Facts
• Per serving (about 1 1/4 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%)
Pro Tips
• For a deeper, more caramelized flavor, roast the pumpkin and cauliflower with a bit of oil at 400°F / 200°C until tender before adding them to the pot with the stock.
• If you can’t find bulk Mexican chorizo, you can buy chorizo sausages and simply remove the casings. For extra flavor, brown the chorizo first, remove it with a slotted spoon, and use the rendered fat to cook the onions.
• When using a standard blender instead of an immersion blender, work in batches and never fill it more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
• For an even richer, creamier texture, stir in a splash of heavy cream or full-fat coconut milk after blending the soup and before adding the meatballs.
FAQ
Q: Is this pumpkin chorizo soup keto-friendly
A: Yes, this soup is designed to be low-carb and keto-friendly. Each serving contains only 7.8 grams of net carbs, making it a great fit for a ketogenic diet.
Q: What can I use if I can’t find bulk Mexican chorizo
A: If you can’t find bulk Mexican chorizo, you can buy chorizo sausages and simply remove the casings. For extra flavor, brown the chorizo first and use the rendered fat to cook the onions.
Q: How can I make this soup even creamier
A: For an even richer, creamier texture, stir in a splash of heavy cream or full-fat coconut milk after blending the soup and just before you add the meatballs.
Q: Can I use a regular blender instead of an immersion blender
A: Yes, you can use a standard blender. For safety, work in batches and never fill the blender more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape.
