Pumpkin Cheddar and Chorizo Soup

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Posted by in Recipes on Nov 15, 2020 . .

The creamy rich texture of this soup is hearty enough to be a meal while being very low in carbohydrates. Using our Baharat spice blend  in soups is great because you don't have to buy a lot of individual spices.

1 Medium Onion, minced
3 TBSP Olive Cart Avocado Toasted Garlic Oil
15 ounce Pumpkin Puree
4 cups Chicken Broth
2 tsp Olive Cart Baharat Spice
1 lb Chorizo or other spicy sausage
9 ounces sharp cheddar cheese

Sautee minced onion in garlic avocado oil over medium heat in a frying pan until translucent. Set aside.Place pumpkin, chicken broth, Baharat spice and minced onion/oil mixture in a slow cooker and stir well.
Using the same fry pan, sautéed chorizo until browned. Add to slow cooker and stir.
Cook on low 4 hours or if you don't have a lot of time cook on high for 2 hours. Or if you prefer, you can also cook in a stock pot on the stove, allowing it to simmer for at least 20 minutes.

After cooking time is completed, stir in shredded cheese and allow to melt. Working in batches, transfer soup to a food processor or blender and process until smooth. If you prefer your soup to be a bit chunky like we do, process roughly 2/3 of it in this manner, stirring the puree soup back into it. You may need to heat it further after this process to warm it back up.

Laddle into bowls, top with a dolip of sour cream, sprinkle with additional shredded cheese and croutons. Enjoy!

 

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