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    You are in: Home / Recipes / Low Carb Pumpkin Sausage Soup Recipe
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    Low Carb Pumpkin Sausage Soup

    Low Carb Pumpkin Sausage Soup. Photo by seal angel

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    rememberingraven's Note:

    This is such a warm and hearty, low carb soup. I would love to give credit for this recipe to my fellow low carbing message board friends.

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    Units: US | Metric


    1. 1
      Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
    2. 2
      Add pumpkin to this mixture and mix well.
    3. 3
      Then stir in the broth and mix well.
    4. 4
      Simmer 20-30 minutes.
    5. 5
      Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

    Ratings & Reviews:

    • on November 07, 2010


      Made this last night with a few changes and everyone loved it. It is very thick and rich even without the cream, maybe because I added 1/3 of a can of coconut milk I had leftover from another recipe and my chicken stock was homemade and I didn't de-fat it very well. I used hot Italian sausage and added a few Tbsps of pesto because I was out of the Italian seasoning. I also added some hot pepper flakes and about 3 cups of shredded kale. Very forgiving soup - it lets you adjust things as you like. Thank you for posting!

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    • on April 26, 2011


      This goes straight into my Best of the Best Cookbook! I used hot Italian sausage, home made chicken broth, and a can of 2% evaporated milk instead of cream. Loved it.

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    • on December 06, 2010


      VERY GOOD! Quite Spicy the way I made it but we love spicy.

      - didn't add the mushrooms
      - didn't have Italian Seasoning so made my own using the recipe
      (minus the parsley as didn't have it).
      - We don't have Jimmy Dean here. Used hot Italian sausage links and just took the casings off and cooked it crumbled.
      - deglazed the pot with a little bit of water.
      - added extra onion....about 3/4 cup total
      - used 1 cup half and half instead of the cream and water
      - added just under 1/2 tsp red pepper flakes
      - added about 1/4 tsp of nutmeg to it and may try a bit more next time for more nutmeg flavour.
      - didn't add any salt and pepper. Forgot about it actually until we were 1/2 way through but it didn't need it.

      This has become our favourite soup and will definitely be making it again...and again! Thank you for this recipe.

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    Read All Reviews (57)


    Nutritional Facts for Low Carb Pumpkin Sausage Soup

    Serving Size: 1 (355 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.0
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 12.2 g
    Cholesterol 67.4 mg
    Sodium 964.2 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 0.7 g
    Sugars 2.2 g
    Protein 12.7 g

    The following items or measurements are not included:

    italian seasoning

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