Low Carb Pumpkin, Sausage Soup

This Low Carb Pumpkin Sausage Soup is a staple in my house. If you try it I am sure it will be a staple in your house:)

Recipe:
24 ounces pork sausage. 680 grams
2 cups chicken stock.
½ cup thick cream.
½ cup pumpkin puree. 113 grams
½ cup red onion (chopped). 100 grams
⅓ cup red peppers (chopped). 50 grams
1 tablespoon crushed garlic clove
1 tablespoon butter
1 teaspoo herbamare
1/4 teaspoon allspice
½ teaspoon Cajun spice
Instructions:
In a large frying pan, cook the sausage, butter, onion and peppers.
Gradually add chicken stock, thick cream and pumpkin puree; simmer for 20 minutes until the soup has thicken a bit.

[myssdaisy]

Wow that looks so tasty! I have chili in the Crock-Pot right now, but I'm making this scrumptious pumpkin sausage soup next!!

[nicoleh]

Yum! That looks delicious! I cannot wait to try this over the weekend. It looks like a perfect side to bring to a Thanksgiving dinner. Thank you!

[boondoggle]

It’s in the final stage before simmering and I just tasted it and it is absolutely delicious 😋. I didn’t have any herbamare so I used salt and pepper and a half a teaspoon of Trader Joe’s 21 seasoning salute instead and it turned out great! I used Italian sausage.

[shirleytaylor]

Your soup looks delicious!
I have some butternut squash that I canned that would be a good substitute for pumpkin.
Although, it is higher in carbs.😉

[samuelspade]

I thought pumpkins were for smashing and a pie once a year. It sounds terrible but I gave you a thumbs up. I dig your style.