Pumpkin Sausage Soup
Warm and Comforting Pumpkin Sausage Soup - Low Carb / Keto
Servings: 8 1 cup servings
Ingredients
- 16 oz Sausage I use Jimmy Dean Regular
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Italian Seasoning
- 1 cup Fresh Mushrooms
- 15 oz Pumpkin Puree Canned 100% Pumpkin Puree - not Pumpkin Pie Filling
- 4 cups Chicken Broth
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Sour Cream
Instructions
- In a heavy bottom pan over medium heat brown the sausage, breaking the sausage apart as it browns.
- When the sausage is almost fully cooked begin adding the diced onion, minced garlic, Italian Seasoning and chopped mushrooms.
- Cook until the vegetables are tender
- Add the Canned Pumpkin and Chicken Broth
- Simmer for 20-30 minutes
- Remove from heat and add heavy whipping cream and sour cream
- Serve and Enjoy!
Notes
You can use Fresh Pumpkin in this recipe, and substitutes for the same volume as canned pumpkin puree. Starting with a baking pumpkin often labeled as "Pie Pumpkins". Slice in half, remove the seeds and fibers, season with a little salt and bake at 400 degrees for 40-60 minutes until a knife pierces it easily and the flesh begins to pull away from the skin. In a food processor blend the flesh of the pumpkin until smooth.
I use regular Jimmy Dean Sausage roll when making this soup, for a little kick to your soup try the "Hot" variety. Italian would also work well, but you may want to reduce your Italian seasoning by half.
This soup holds well in a crock pot, and reheats great! Try topping it with some sour cream or even some pumpkin seeds!
If using canned pumpkin be sure to buy 100% pure Pumpkin puree and not the Pumpkin Pie filling, as this is seasoned and has sugar added.