Low-Carb Pumpkin and Sausage Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Low-Carb Pumpkin and Sausage Soup calories by ingredient
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I got this recipe from Kaye Bailey's 5 Day Pouch Test. I got this recipe from Kaye Bailey's 5 Day Pouch Test.
Number of Servings: 8


    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


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: 8

Recipe submitted by SparkPeople user TEATIMELASS.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I also love this soup. I use Italian sausage, fresh herbs, 1/4 tsp of nutmeg, and 1/4 tsp of red chile flakes. Sometimes I just use milk instead of the cream. - 8/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe. I am a WLS patient and have to watch what I eat. This is a simple recipe with a lot of favor. After the soup is cooked I take my hand blender and finely chop up the meat. It make a smooth soup whe you do that. - 8/21/09

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  • I have been making this soup for a few years now and it is fantastic. Good flavor and very filling. - 3/6/12

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  • I used turkey sausage and added a little red cooking wine for flavor. It was excellent. - 11/8/10

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  • This is a fantastic soup! - 2/20/10

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