Low Carb Pumpkin Sausage Soup

INGREDIENTS

– 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

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

Taste for seasoning and then add cream to heat through. Serve and enjoy.

Check out a few of our other low carb soups!