Who loves low-carbohydrate and spicy, this autumn recipe for low-carbohydrate spicy pumpkin soup is perfect. Pumpkins fall under the autumn vegetable and are often on offer in autumn. Pumpkins fit well in a low-carbohydrate lifestyle, it is a well-filling vegetables that can be used frequently. You can cut pumpkin cubes from it like vegetables, or put them into a salad. But pumpkin is also very well used to make pumpkin soup from. Often pumpkin soup is very carbohydrate because of the pasta that is processed in it, but this low-carbohydrate variant is probably even tastier and also many times healthier. Because pumpkin can be purchased cheaply, this also fits perfectly into a cheap weekly budget. The pumpkin soup from the recipe is delicious full of taste and is made more spicy by adding red pepper and paprika, you can decide for yourself how much spice you can handle.

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Low carbohydrate spicy pumpkin soup

Koolhydraatarm pittige pompoensoep, de ingredienten voor 2 porties

• 700 gram flespompoen, geschild en in stukjes. Tip: Preheat the bottle pump in the microwave for a few seconds makes it easier to remove the skin. The time it takes, I can not say exactly, because it depends on your microwave. But try every 40 seconds, you can't do it after 40 seconds, you can add 20 seconds
• 2 red peppers without the seeds and cut into strips
• 1 chopped yellow onion
• 1 clove of crushed garlic
• 1 red chili pepper (add as desired, the more you add the spicy your low-carbohydrate spicy pumpkin soup) - if you don't like zest, you can also let this red chili pepper out
• 1 litre of water
• 1 vegetable broth tablet - or even better freshly made vegetables bouilion
• 1 teaspoon paprika
• Chopped parsley
• Salt and black pepper

Low carbohydrate spicy pumpkin soup, the method of preparation

• Take a large soup pan
• Add a knob of butter and place on high heat
• First fry the onion for 8 minutes until soft, making sure that it does not burn
• Add the red pepper strips, the red chili pepper, pumpkin and the garlic. And fry the whole for 2 minutes on medium heat
• Drop the vegetable bouilion cube into a liter of water and add
• Season the pumpkin soup with salt and pepper
• Let the soup cook over low heat and then cover the pan
• After simmer for about 20 minutes, the taste of the pumpkin is completely absorbed. Keep in mind that stirring regularly during simmer
• If the pumpkin is soft, you can mash the low-carbohydrate spicy pumpkin soup with a hand blender
• Possibly add a pinch of extra salt and pepper after taste and garnish the soup with a large portion of parsley for extra color and flavor

Image Source: Pixabay

Another number of delicious low-carbohydrate soups for variation