Community Pick
Low Carb Pumpkin Sausage Soup
"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."
photo by Dessert Rose
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
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6
ingredients
- 340.19 g package Jimmy Dean sausage
- 118.29 ml onion, minced
- 1 garlic clove, minced
- 14.79 ml italian seasoning
- 236.59-473.18 ml fresh mushrooms, chopped
- 425.24 g can pumpkin
- 946.36 ml chicken broth
- 118.29 ml heavy cream
- 118.29 ml water
directions
- Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
- Add pumpkin to this mixture and mix well.
- Then stir in the broth and mix well.
- Simmer 20-30 minutes.
- Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.
Questions & Replies
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can i use coconut milk instead of cream?
Reviews
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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! -
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. -
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. -
VERY GOOD! Quite Spicy the way I made it but we love spicy. <br/><br/>- didn't add the mushrooms <br/>- didn't have Italian Seasoning so made my own using the recipe http://www.food.com/recipe/italian-seasoning-82770 <br/>(minus the parsley as didn't have it). <br/>- We don't have Jimmy Dean here. Used hot Italian sausage links and just took the casings off and cooked it crumbled. <br/>- deglazed the pot with a little bit of water. <br/>- added extra onion....about 3/4 cup total <br/>- used 1 cup half and half instead of the cream and water <br/>- added just under 1/2 tsp red pepper flakes <br/>- added about 1/4 tsp of nutmeg to it and may try a bit more next time for more nutmeg flavour. <br/>- didn't add any salt and pepper. Forgot about it actually until we were 1/2 way through but it didn't need it. <br/><br/>This has become our favourite soup and will definitely be making it again...and again! Thank you for this recipe.
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Wow, sooooooooo tasty! Seriously yummy! I doubled the recipe, added some cayenne, and used almond milk for the cream and water. I recommend using the max mushrooms. Wow!!!
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Tweaks
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It's a good start. Begin with bacon in the pot, set aside as a Topping. Add onions and sautee, garlic, and mushrooms. Then add one can of full-fat coconut milk. And season with curry powder to taste. Omit the Italian seasonings. One of our favorite soups!
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Add shredded kale. It's excellent!
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Will make again-after reading the comments-I doubled this recipe & used mild Italian sausage & 3 cans of pumpkin-instead of 2 & sour cream instead of heavy cream - also one container of baby Bella mushroom one of shiitake and one regular button mushrooms - hit with hubby- better/ thicker broth the next day- also used low sodium chicken broth & added a few pinches of Himalayan sea salt - -
I was surprised at how good this was! I did make some changes--didn't add mushrooms, Italian sausage instead of Jimmy Dean, used about a teaspoon of the Italian herbs, added some nutmeg and used evaporated milk instead of cream. (Sounds like a lot of changes but the soul of the recipe was there) -
Great recipe! I did add 1/2 tsp red pepper flakes and 1/2 tsp cinnamon. I doubled the pumpkin but only used 12 oz sausage. I used 6 cups of broth, 4 cups chicken 2 cups beef, and used coconut milk instead of cream and didn't add any water. I also added 1/2 tsp sage. So fabulous!!!
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