Pumpkin Chorizo Soup

I have adapted this recipe so many times over the years that I have been making it, but in some form it has been in my repertoire for a very long time. The original version had potatoes and no spinach, for example. I’ve also made it with Spanish chorizo, a bit of a chore to chop up into small enough bits but more or less effective in flavouring the soup regardless. I love the flavour combination of spicy, fatty chorizo and the clean taste of pureed pumpkin. They blend so nicely together, it’s the perfect balance. I was a little skeptical the first time I made it, I’m pretty sure that this was my first foray into cooking with pumpkin as a savoury ingredient. It blew my mind though, and no matter how my diet may have changed I am NOT letting this recipe go. No matter how many ways I have to adapt it, it will always be a staple in my home.

The original recipe had a lot more pumpkin in it and it was more stew-like. You certainly can play with the ratios that work for you, but using my ingredients this comes out to 6 net carbs which is plenty for a meal-sized portion of soup. I don’t really think I would want much more than that, I mean it’s soup I don’t want to spend half my entire day’s carb count on it. The recipe below makes two big portions. If you’re like me, soup isn’t a part of the meal it IS the meal so you could probably stretch it further if you were having this alongside a salad or something else. I also find that doubling the recipe is easy and then you have leftovers which I’m all about. Please leave me some comments with your favourite keto friendly soup recipes, I’m always on the hunt for ideas and now that the cold weather has arrived and is here to stay for the foreseeable future it’s time to cozy up with soups galore!

Pumpkin Chorizo Soup

Warm and spicy keto friendly soup for those chilly autumn days
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine American, Mexican
Servings 2 big servings (or 4 small)


  • 2 Mexican chorizo sausages casings removed
  • 1/2 cup pumpkin puree
  • 2 cup broth I used home made chicken bone broth
  • 3 Tbsp heavy cream
  • 1 tsp ground cumin
  • 1/8 tsp garlic powder
  • 2 cup fresh baby spinach


  • Set a heavy bottom pan over medium heat and cook the chorizo sausages, breaking up with a spoon as it cooks to create a crumbled “ground beef” texture until it is completely cooked through, about 5-10 minutes
  • Add broth, spices and pumpkin puree and until simmering, and simmer for about 5 additional minutes
  • Remove from the heat and add cream, stir until combined
  • Add baby spinach and stir until wilted, then serve and enjoy!


This makes great leftovers! If you know you’re making this soup to be eaten the next day, I would suggest not adding the spinach. Then, when you’re ready to eat, add the spinach to the re-heated soup for a brighter, fresher taste!
Keyword keto

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating