You can make variations on this soup by adding sweet potato or carrot, depending on what you have on hand. This recipe is low sugar, low carb and low fat.
- 1/4 pumpkin (600g), chopped
- 1/2 chorizo sausage, diced
- 3 cups beef stock, salt reduced, heated
- 1 clove garlic, crushed
- 1 tsp. smoked paprika
- 1 onion, chopped
- 1 tbsp. olive oil
- Sprinkle oregano
- 1/2 tsp. ground cumin
- Salt and pepper to taste
- In a large pot, heat olive oil and sauté onion on med heat for 10 mins, don’t burn.
- Once softened, add chorizo and cook until browned; you might need to turn heat up a little.
- Add paprika, oregano, garlic and pinch of cumin for 1 min, turning heat down.
- Add pumpkin and stock; bring to a boil then turn down to a simmer. Cook until pumpkin has softened, season with salt and pepper.
- Blitz with a hand blender or place in a blender, blending until smooth.
- Option to serve with multigrain slice of toast.
Servings: 4 Serving size:387g
|Average Serve||Average 100g|
|Energy||660 kJ||170 kJ|
|158 Cal||41 Cal|
|Protein||5.4 g||1.4 g|
|Fat, total||8.5 g||2.2 g|
|- Saturated||2.5 g||0.7 g|
|Carbohydrate||13.1 g||3.4 g|
|- Sugars||11.2 g||2.9 g|
|Sodium||613 mg||158 mg|
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