Low Carb Pumpkin Sausage Soup

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.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 (12 ounce) package Jimmy Dean sausage
• 1/2 cup onion, minced
• 1 garlic clove, minced
• 1 tablespoon italian seasoning
• 1 -2 cup fresh mushrooms, chopped
• 1 (15 ounce) can pumpkin
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup water

Directions:

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.

Reviews

[Sweet Baboo]

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.

[Marysdottir]

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!

[ChelseaW]

This should be one of the recipes of the year! It is one of our family's favorites. I love to make for after skiing dinner! We always use spicy italian sausage instead of the jimmy dean and only add the cream sometimes. It is rich and thick without it!

Definitely a keeper!