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The second the kids are on the bus back to school we go into pumpkin mode. Most of my pumpkin recipes are sweet, but I started think of ways to bring a savory turn to my kitchen. Pumpkin Sausage Soup is the perfect combo of pumpkin, yet still a savory one pot dinner.
You can use spicy of mild Italian sausage in this soup…we prefer a little kick with our pumpkin, so we use the spicy version.
I get raw sausage in the casing and then I simply cut the casing off and squeeze the sausage right back into the pan. There are so many choices when you get to the super market. It’s best to pick a sausage with ingredients you can read.
Some sausage factories add in a ton of fillers and sugar to their sausage, so be careful. I like to use Cantella’s sausage, which is widely available at most markets, but anything you like will work.
Be sure to use 100% pure pumpkin puree. I like to use a brand like this one.
Pumpkin Sausage Soup is great for a cold Fall lunch or served at dinner all by itself.
So Many Pumpkin Things
- DIY Pumpkin Pie Spice Mix
- Pumpkin Sausage Soup
- Low Carb Pumpkin Bread
- Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Pumpkin Pecan Tart
- Keto Pumpkin Crumble
A Savory Pumpkin Soup
- 1 tbsp olive oil
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- ½ cup celery chopped
- 1 cup red bell pepper chopped
- 1 lb Italian sausage spicy or mild, casings off
- 2 cups cauliflower small florettes
- 15 oz pumpkin puree unsweetened
- 4 cups kale chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cups chicken broth
- ½ cup cream
- Heat olive oil in large heavy pot stock pot on medium high. Sauté onion, garlic, celery and red pepper for 2-4 mins until onion starts to get translucent.
- Cut sausage from its casings and put into onion mixture. Using your sturdy wooden spoon break up the sausage as it cooks among the vegetable medley.
- Cook sausage for 3-5 minutes until cooked through and no more pink. Add in the cauliflower and stir to coat. Then stir in the pumpkin purée and cook to heat the pumpkin through.
- Toss in the chopped kale and give it a stir to coat with the sausage juices. The kale will be large, but it will wilt down.
- Pour In the chicken stock over the kale and stir all together. Season with salt and pepper and bring to a quick boil. Cover, reduce the heat down to low and simmer for 15-20 minutes.
- Taste for seasoning and then add cream to heat through. Serve and enjoy.
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To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.