Pumpkin Sausage Soup
When you think of pumpkins, do you think of pies, spiced lattes, and jack-o-lanterns? Well, be prepared to have your pumpkin notions blown wide open by this hearty Harvest Pumpkin Sausage soup.
Created by bestselling cookbook author Kristie Sullivan, PhD, and shared with her permission, this recipe is ketogenic, nutritious and delicious. If you are vegetarian or vegan, replace the sausage with jackfruit or beans. To make it dairy-free, use coconut cream instead of heavy cream and skip the butter.
To find more delicious recipes by Kristie check out the hundreds of choices at Cooking Keto with Kristie. If you want to learn to shop or cook to make healthy meals and join with others, join her online cooking community homemade.health. We thank Kristie for sharing both this scrumptious recipe and the tantalizing photograph
Ingredients:
1½ lbs fresh sausage
½ oz. white onions, minced
1 (4 oz.) small red bell pepper, diced
1 garlic clove, minced
1 pinch salt
½ tsp rubbed dried sage
½ tsp ground dried thyme
½ tsp red chili peppers flakes
½ cup pumpkin puree
1½ cups chicken broth
½ cup heavy whipping cream
1 tbsp salted butter
Remove the sausage from its casing. Using a large skillet, brown the sausage, onion, and red pepper on medium-high heat for about 15 minutes, until richly browned.
When sausage meat is thoroughly cooked and the onions and pepper soft and browned, sprinkle in the seasonings and combine well.
Stir in the pumpkin puree, chicken broth, and heavy cream. Simmer uncovered on low heat for 15 to 20 minutes or until the soup has thickened.
Add in the butter and stir well. Serve warm. Serves 4.