Low Carb Pumpkin Sausage Soup

Total Time
Prep 5 mins
Cook 45 mins

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.

Ingredients Nutrition


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


Most Helpful

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!

Marysdottir November 07, 2010

Absolutely fantastic! I was pretty nervous about making this soup b/c I'm not a huge fan of pumpkin. It isn't overly pumpkin-y though. Everyone that had it at my dinner party wanted the recipe before we even started the next course! It has a great flavour and re-heated great the next day. I Cooked the sausage/onion/garlic/mushrooms the night before to save myself some prep time (was making 5 courses for the party). It was super easy and tasted great. No other changes to the recipe.

Not_Quite_Mom's November 12, 2012

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.

Sweet Baboo April 26, 2011

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