Low Carb Pumpkin Sausage Soup

READY IN: 50mins
Recipe by rememberingraven

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.

Top Review by 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!

Ingredients Nutrition

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.

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