Low Carb Pumpkin Sausage Soup Food

LOW CARB PUMPKIN SAUSAGE SOUP

Low Carb Pumpkin Sausage Soup image

This is such a warm and hearty, low carb soup. I would love to give credit for this recipe to my fellow low carbing message board friends.

Provided by rememberingraven

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) package Jimmy Dean sausage
1/2 cup onion, minced
1 garlic clove, minced
1 tablespoon italian seasoning
1 -2 cup fresh mushrooms, chopped
1 (15 ounce) can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water

Steps:

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
Add pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Nutrition Facts : Calories 346.1, Fat 28.9, SaturatedFat 12.2, Cholesterol 67.4, Sodium 964.3, Carbohydrate 9.1, Fiber 0.7, Sugar 2.3, Protein 12.8

INSTANT POT® KETO PUMPKIN SOUP WITH SAUSAGE

Instant Pot® Keto Pumpkin Soup with Sausage image

This pumpkin soup made in the Instant Pot® is comforting with the flavors of fall.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon butter
½ pound pork sausage
½ cup chopped onion
1 (15 ounce) can pumpkin puree
3 cups chicken broth
⅓ cup heavy cream
¾ teaspoon salt, or to taste
½ teaspoon crumbled dried sage
¼ teaspoon granulated garlic

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 8.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 7.2 g, Sodium 1399.3 mg, Sugar 3.5 g

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