PUMPKIN SOUP WITH SAUSAGE

bowl of pumpkin sausage soup with kale, red bell peppers, mushrooms and celery

This Pumpkin Soup with Sausage screams Fall and is loaded with delicious flavours. It's packed full of veggies, super easy to make and just so happens to be Low Carb and Keto friendly to boot.

Course Appetizer, Dinner, Lunch, Main Course, main meal, Side Dish, Soup

Cuisine American

Keyword fall recipe, Italian sausage, keto, keto friendly, keto soup, pumpkin and sausage soup, pumpkin soup, pumpkin soup with sausage, sausage and pumpkin soup, Soup, soup recipe, soup season

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 458kcal

Author Andrea Lagana

Ingredients

1 pound Italian Sausage*
1 796 ml can Pure Pumpkin Purée (NOT pumpkin pie filling)
8 oz. White Mushrooms sliced
5 cups Kale chopped
4 cups Chicken Broth
3 Cloves Garlic minced
1 ¼ cup Celery chopped into bite size pieces
1 Red Bell Pepper chopped into bite size pieces
1 White Onion diced
1 cup Heavy Cream
1 tbsp Italian Seasoning*
1 tbsp Extra Virgin Olive Oil
½ tbsp Salt
½ tsp Pepper

Instructions

Remove the sausage from the casings by pushing it out with your fingers/hands. Once you remove the first half, use a clean paper towel to help you grip the casing and push the rest of the meat out.
In a large stock pot, heat the olive oil over medium heat. Add the mushrooms, garlic, celery, bell pepper and onion. Cook until the mushrooms and onions are soft, about 5 minutes, stirring frequently.
Add the sausage and use the back of a spoon or spatula to break it up into smaller pieces.
Cook, stirring frequently, until browned and no pink parts remain.
Add the Italian seasoning, salt and pepper and stir to coat. Then add the pumpkin purée and stir until all of the ingredients are well combined.
Cook for a minute or two or until the pumpkin is heated through.
Add the chicken broth and bring it to a boil. Reduce the heat to medium low and simmer, uncovered, for 5-20 minutes depending on how crisp/crunchy you like your veggies* (see notes)
Stir in the kale and cream and cook until wilted, an additional minute or two. Taste and adjust for seasonings.
Portion into bowls and serve immediately.

Video

Notes

You can use mild, medium, or hot Italian sausage for this recipe.

I personally find the crunch from the veggies pleasant in this soup so I tend to simmer it for about 10 minutes or so. However, if you like softer veggies simmer it closer to the 20 minute mark.

Nutrition