Low Carb Pumpkin Sausage Soup Recipe - Food.com (2024)

69

photo by Dessert Rose

1. can i use coconut milk instead of cream?

   lexia G.

Reviews

1. Made this last night with a few changes and everyone loved it. It is very thick and rich even without the cream, maybe because I added 1/3 of a can of coconut milk I had leftover from another recipe and my chicken stock was homemade and I didn't de-fat it very well. I used hot Italian sausage and added a few Tbsps of pesto because I was out of the Italian seasoning. I also added some hot pepper flakes and about 3 cups of shredded kale. Very forgiving soup - it lets you adjust things as you like. Thank you for posting!

   Marysdottir

2. Absolutely fantastic! I was pretty nervous about making this soup b/c I'm not a huge fan of pumpkin. It isn't overly pumpkin-y though. Everyone that had it at my dinner party wanted the recipe before we even started the next course! It has a great flavour and re-heated great the next day. I Cooked the sausage/onion/garlic/mushrooms the night before to save myself some prep time (was making 5 courses for the party). It was super easy and tasted great. No other changes to the recipe.

   Not_Quite_Mom's

3. This goes straight into my Best of the Best Cookbook! I used hot Italian sausage, home made chicken broth, and a can of 2% evaporated milk instead of cream. Loved it.

   Sweet Baboo

4. VERY GOOD! Quite Spicy the way I made it but we love spicy. <br/><br/>- didn't add the mushrooms <br/>- didn't have Italian Seasoning so made my own using the recipe http://www.food.com/recipe/italian-seasoning-82770 <br/>(minus the parsley as didn't have it). <br/>- We don't have Jimmy Dean here. Used hot Italian sausage links and just took the casings off and cooked it crumbled. <br/>- deglazed the pot with a little bit of water. <br/>- added extra onion....about 3/4 cup total <br/>- used 1 cup half and half instead of the cream and water <br/>- added just under 1/2 tsp red pepper flakes <br/>- added about 1/4 tsp of nutmeg to it and may try a bit more next time for more nutmeg flavour. <br/>- didn't add any salt and pepper. Forgot about it actually until we were 1/2 way through but it didn't need it. <br/><br/>This has become our favourite soup and will definitely be making it again...and again! Thank you for this recipe.

   DebMK

5. Wow, sooooooooo tasty! Seriously yummy! I doubled the recipe, added some cayenne, and used almond milk for the cream and water. I recommend using the max mushrooms. Wow!!!

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   francoroni

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Tweaks

1. It's a good start. Begin with bacon in the pot, set aside as a Topping. Add onions and sautee, garlic, and mushrooms. Then add one can of full-fat coconut milk. And season with curry powder to taste. Omit the Italian seasonings. One of our favorite soups!

   Aimee J.

2. Add shredded kale. It's excellent!

   Camilla B.

3. Will make again-after reading the comments-I doubled this recipe & used mild Italian sausage & 3 cans of pumpkin-instead of 2 & sour cream instead of heavy cream - also one container of baby Bella mushroom one of shiitake and one regular button mushrooms - hit with hubby- better/ thicker broth the next day- also used low sodium chicken broth & added a few pinches of Himalayan sea salt -

   rrivers.rrivers

4. I was surprised at how good this was! I did make some changes--didn't add mushrooms, Italian sausage instead of Jimmy Dean, used about a teaspoon of the Italian herbs, added some nutmeg and used evaporated milk instead of cream. (Sounds like a lot of changes but the soul of the recipe was there)

   iris5555

5. Great recipe! I did add 1/2 tsp red pepper flakes and 1/2 tsp cinnamon. I doubled the pumpkin but only used 12 oz sausage. I used 6 cups of broth, 4 cups chicken 2 cups beef, and used coconut milk instead of cream and didn't add any water. I also added 1/2 tsp sage. So fabulous!!!

   Fit Cook

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