Pumpkin Soup
Low Carb Pumpkin Sausage Soup with Mushrooms
This delicious Italian style pumpkin sausage soup combines the sweet flavor of pumpkin with the earthy taste of mushrooms and meaty sausage. This is a savory flavored, creamy soup, which is high in flavor and low in carbohydrates.
The mushrooms, sausage and tomato paste all add an Italian flavor and the Italian seasoning finishes it off nicely. This is a creamy soup, which is satisfying and rich. You can use any kind of sausage in this tasty pumpkin soup recipe but remove the skins first.
If you are on a low carb diet this is the perfect pumpkin soup recipe for you because it is wonderful taste is not reminiscent of diet food at all. This pumpkin sausage soup is rich, meaty, and creamy and is a real treat. You can add some chili powder or hot sauce if you like a spicy taste or leave it out if not.
Mushroom and Pumpkin Sausage Soup
Ingredients -
12 oz sausage
1 garlic clove, minced
˝ cup onion, minced
˝ cup heavy cream
15 oz can pumpkin
1 tablespoon tomato paste
˝ cup water
4 cups chicken broth
˝ cup fresh mushrooms, chopped
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
Preparation:
Brown the sausage, drain the fat, and then add the Italian seasoning, mushrooms, garlic, and onion.
Sauté until tender.
Add the pumpkin and combine everything well.
Stir in the broth and tomato paste, and then simmer the soup for about 25 minutes.
Stir in the water and cream and simmer for 10 minutes more.
Add salt and pepper to taste.
(Serves 6)
