Pumpkin Sausage Soup
This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 teaspoon ground cinnamon
- 1 medium onion finely chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy whipping cream
- 4 garlic cloves minced
- 1/3 cup cornstarch
- 2 teaspoons italian seasoning
- 2 cups sliced fresh mushrooms
- 1/3 cup cold water
- 1 teaspoon ground turmeric
- 1 pound bulk italian sausage
- 1 can (15 ounces) pumpkin
- 1 carton (32 ounces) unsalted chicken stock
- 1 tablespoon sugar or sugar substitute equivalent
- 2 cups shredded smoked cheddar cheese
- Carbohydrate 4.62974191520747 g
- Cholesterol 53.36627515 mg
- Fat 20.6792054268332 g
- Fiber 0.411718742007433 g
- Protein 8.94661557535265 g
- Saturated Fat 8.16202423498234 g
- Serving Size 1 1 servings (3 qt.) (97g)
- Sodium 419.296548739786 mg
- Sugar 4.21802317320003 g
- Trans Fat 1.14616034076604 g
- Calories 241 calories
In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
