6ouncessharp cheddar cheesegrated (I recommend Cabot Farmhouse Reserve)
1lbchorizo or other spicy sausagecooked 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.
Serves 6 as a main course. Each serving has 10.68 g of carbs and 2.46 g of fiber. Total NET CARBS = 8.22 gFood energy: 457kcal Saturated fatty acids: 15.90g Total fat: 34.86g Calories from fat: 313 Cholesterol: 83mg Carbohydrate: 10.68g Total dietary fiber: 2.46g Protein: 20.73g Sodium: 1355mg (this will be less if it's homemade broth)