Low Carb Pumpkin Sausage Soup

I can’t say enough about this soup! It’s the perfect way to celebrate any time of the year. It’s a filling soup that works wonders on a cold day or even a warm day. This Low Carb Pumpkin Sausage Soup uses just enough pumpkin to provide a rich broth that accents the sausage and the spices are what make this soup so yummy! This soup has a richer flavor the day after it’s made so either wait or enjoy the left overs the next day.

So lets get started and I will show you how to make it!

24 oz pork sausage (680 grams)

2 cups chicken stock (470 grams)

1/2 cup 35% whipping cream (120 grams)

1/2 cup pumpkin puree (113 grams)

1/2 cup chopped red onion (100 grams)

1/3 cup chopped red peppers (50 grams)

1 tablespoon minced garlic

1 tablespoon butter

1 teaspoon herbamare spice

1/4 teaspoon allspice

1/2 teaspoon Cajun spice

Instructions:

In a deeper pot add the cook the ground sausage, onion and peppers
Add the herbamare, allspice, Cajun spice and butter
Next add the chicken stock, cream and pumpkin puree
Simmer and let the soup thicken up a bit.

Dairy free
If you want to make this soup dairy-free, just use coconut cream instead of the heavy cream and do not use the butter.

Servings: 5
Yield: 9.8 net carbs

Stay healthy and live well
Gayle