Slow Cooker Pumpkin Cheddar Soup with Chorizo - 10.68g Carbs, 2.46g Fiber
From: alldayidreamaboutfood.com
A creamy, velvety pumpkin soup with a Southwestern kick. This healthy low carb soup is rich enough to be the meal! Easy to make in your slow cooker or on your stovetop.
Servings: 6
Serving Size: About 1 cup
1/2 onion, minced
15 oz can pumpkin puree
4 cups chicken broth (preferably homemade)
1/2 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp chipotle powder (or more to taste, if you like it spicy. We do!)
1/4 tsp black pepper
6 ounces sharp cheddar cheese, grated (I recommend Cabot Farmhouse Reserve)
1 lb chorizo or other spicy sausage, cooked and crumbled
Salt and pepper, to taste
Add onion, pumpkin puree, chicken broth, salt, cumin, garlic powder, chipotle powder and pepper to a large slow cooker. Stir well and cook on low for 4 hours or on high for 2 hours.
Add shredded cheese and let melt, then blend soup with an immersion blender or transfer to a large blender or food processor (you may need to work in batches).
Spoon into bowls and sprinkle each with chorizo.
You can also make this recipe on the stove, in a large saucepan or stockpot. Simply simmer the ingredients from the first step for 20 minutes or so before adding the cheese and blending.
Servings: 6
Serving Size: About 1 cup
10.68 g of carbs and 2.46 g of fiber. Total NET CARBS = 8.22 g
Nutrition per Serving: 457 Calories, 15.9g Saturated fatty acids, 34.86g Total fat, 313 Calories from fat, 83mg Cholesterol, 10.68g Carbs, 2.46g Total Dietary Fiber, 20.73g Protein, 1355mg Sodium (this will be less if it's homemade broth)
Posted by: chefgloria1030@yahoo.com
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