Keto Pumpkin Soup (Italian Style) 4g carbs

Keto Pumpkin Soup (Italian Style) 4g carbs

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  • Posted: November 9, 2018 19:30

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  • Posted: November 9, 2018 19:30

    ArcadiaXYZ

    Pumpkin is still in season and in North Italy we have a passion for it. This recipe is inspired by the ones from Lombardia and Alto Adige featuring Speck ham and Asiago cheese but worry not, you can either get those on amazon (links below) or you can replace with Cheddar and Bacon. Nutritional Values per portion 648kcal, 4gcarbs (1g fibre), 60g fat, 22g protein 85% FAT (Soup fat Bomb basically) INGREDIENTS (makes 4 portions) 1 branch of fresh sage or 2tsp dried sage 300g / 10.6oz asiago cheese (or cheddar) cubed (you can get it on amazon) http://geni.us/asiago 400g / 14oz pumpkin flesh (roasted) 200ml / 6.8 double cream 450ml / 15.2fl oz vegetable / chicken broth 40g / 1.4oz speck ham (or bacon) (you can get it on amazon) http://geni.us/speck 40g / 1.4oz salted butter 1tsp pink himalayan salt pinch of black pepper 50g / 1.8oz leek sliced (optional) 50g / 1.8oz parmesan grated (to decorate at the end) (optional) sprinkle of xanthan gum (to thicken) INSTRUCTIONS Saute' leeks and sage in butter till soft and golden, and speck and let it brown, then pumpkin goes in. Mash pumpkin with a wooden spoon while cooking on medium heat for a few minutes. Once softened deglaze with stock and let simmer for a few more minutes. Add cream, stir and let it reach a higher simmer temperature again. Add salt and pepper to taste. Add Asiago cheese for last, reduce temperature and let it cook for 1 or 2 hours on low heat. If not thick enough to taste by the end sprinkle some xanthan gum from a salt/pepper while stirring to incorporate. Decorate with parmesan. (Optional Pumpkin SOup Bowl) Cut the top of a medium sized pumpkin, clen seends and pulp from the top, brush with olive oil and bake at 200c / 400f in a fan aided oven for 30 minutes. Pour soup in it and present on a dish to avoid possible leaks.