Pumpkin Sausage Soup



  • 1 lb. pork sausage (optional - hot sausage) 

  • 1/2 cup red onion, chopped, 2 3/4 ounces 

  • 1/4 lb. fresh mushrooms, chopped, about 5 medium 

  • 1 clove garlic, minced 

  • 15 ounce can pumpkin 

  • 4 cups chicken broth 

  • 1/2 cup heavy cream 

  • 1/2 cup water 

  • Salt and pepper, to taste


  1. In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat.

  2. Add the pumpkin and broth. Optional: add a tablespoon of Italian seasoning.

  3. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes.

  4. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning as needed.

Makes 8 cups or 8 servings and can be frozen


Per Serving: 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs