Appetizers / Soups / Salads

Low-Carb Pumpkin and Sausage Soup takes 15 minutes to prepare.

Low-Carb Pumpkin and Sausage Soup takes 45 minutes to cook.

Low-Carb Pumpkin and Sausage Soup makes 8 servings.

The ingredients for Low-Carb Pumpkin and Sausage Soup are:

16 oz. Country style sausage
1 small Onion, minced
1 clove Garlic, minced
1 T. Italian seasoning
1 cup fresh Mushrooms, chopped
1 can (15 oz.) pumpkin
5 cups Chicken broth, reduced-sodium
1/2 cup Heavy cream
1/2 cup sour cream
1/2 cup water

Here is how you make Low-Carb Pumpkin and Sausage Soup:

Over medium heat cook the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning, and mushrooms, and cook and stir until vegetables are tender. Add the canned pumpkin, and the broth, stirring to mix well. Cook at a low simmer for 20 to 30-minutes. Remove from heat and stir in heavy cream, sour cream and water. Serve warm. This soup freezes well in single-serving portions.*Country style sausage is bulk ground sausage not in casings.Makes 8 - 1 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user TEATIMELASS.

The nutritional information for Low-Carb Pumpkin and Sausage Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.1

• Total Fat: 18.4 g
• Cholesterol: 49.9 mg
• Sodium: 1,334.8 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.6 g
• Protein: 13.7 g

The dietary needs meet for Low-Carb Pumpkin and Sausage Soup is Low Carb