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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

    1/2 Photos of Low Carb Pumpkin Sausage Soup

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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2010

      55

      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 http://www.food.com/recipe/italian-seasoning-82770
      (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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)

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    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
    75%
    Total Fat 28.9 g
    44%
    Saturated Fat 12.2 g
    61%
    Cholesterol 67.4 mg
    22%
    Sodium 964.2 mg
    40%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.2 g
    9%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    italian seasoning

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