Creamy Pumpkin Soup w/ Sausage & Kale (Low Carb)

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
Directions
1.
  • 1 tablespoon olive oil
  • 1 lb sweet Italian sausage casings off
  • 15 oz can pumpkin puree pure pumpkin
  • 5 mushrooms sliced
  • 1 red pepper choppped
  • 2 cups baby kale chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1 teaspoon Better than Bouillon chicken (optional)
  • 2 cups caulilfower
  • 1 Tablespoon butter use ghee if Paleo

Instructions

  1. In a soup pot, add your olive oil and brown your sausage. Make sure to break up the sausage into bite sized pieces.
  2. Add your mushrooms, peppers, salt and pepper and sauté for a few minutes.
  3. Add your pumpkin, broth, kale and Better than Bouillon if using and continue to cook for a 5 minutes.
  4. Meanwhile, add your cauliflower to a microwave safe bowl and cook 10 minutes or until soft.
  5. Add cauliflower mixture to a high sped blender along with the butter and puree until smooth and creamy.
  6. Add cauliflower mixture to the soup and mix well. Cook for an additional 2 minutes.
 
Notes:
With Cauliflower & Butter: cals 242 / 16.2g fat / 11.3g carbs / 4.3g fiber / 13.1g protein  = 7.0g net carbs

serves 8




Rachel Trimmings

Member since Jan 2009

More recipes like this one...