AIP Dairy-Free (DF) Gluten-Free (GF) Keto Mains Paleo Whole30

Pumpkin Sausage Soup (DFGF, Whole30, AIP, Keto, Paleo)

October 28, 2019

This pumpkin sausage soup recipe has been floating around the low-carb community for years and years, I believe it was originally posted on the, now defunct, low carb forum Low-Carb Friends by a woman named Pami.

It’s really good and hearty. The perfect addition for those of you living in colder climates this October. This soup is probably one of the most festive fall dishes I’ve come across. It’s delicious and the presentation options using pumpkin pieces are endless. So pretty!

Photo by **Pietro Jeng** from **Pexels**

You can serve it in hollowed-out mini pumpkins for really cool individual servings at a more formal fall or Halloween dinner party. You can also use a full-sized hollowed-out pumpkin for a buffet-style spread. For a more upscale party, you can always use a pumpkin-themed serving bowl.

Find Pumpkin Soup Bowls on Amazon!

Make sure to save the pumpkin seeds and roast them for sprinkling on top of the pumpkin sausage soup. Just serve them alongside the soup in a small dish. Guests can sprinkle and snack on them at their leisure. Not everyone likes roasted pumpkin seeds.

Continue the festivities at the snack table with creepy crudités, three-cheese cheesy mummy, and a melon brain.

Pumpkin Sausage Soup

Author: Heather Cooan
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 hour 15 minutes
Yield: 6 1x

Print Recipe

Description

This pumpkin sausage soup has been around for a low-carb eternity. This dairy-free version is a great recipe for fall and an awesome dish to serve at a Halloween get together.

Scale

Ingredients

4 Cups Bone Broth
1/2 Pound Nightshade Breakfast Sausage
1/2 Cup Minced Onion
1 Clove Minced Garlic
1 Tbs. Italian Seasoning
15 oz. Canned Pumpkin
4 oz. Chopped Mushrooms
1 Cup Coconut Cream

Instructions

Brown sausage, drain and then add the onion, garlic, and herbs.
Stir in the pumpkin and mushrooms.
Add the bone broth and mix well.
Simmer 20-30 minutes.
Stir in the coconut cream and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.

Ghoulish Garnish

Serve the soup in a hollowed-out pumpkin or in individual hallowed out pumpkins for a super cool effect. Transfer hot soup to pumpkin right before serving to preserve the integrity of the pumpkin and avoid getting it everywhere.
Make sure you retain the top of the pumpkin to keep soup warm.

Category: Mains
Method: Soup
Cuisine: American

Keywords: pumpkin sausage soup

About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Functional Diagnostic Nutrition Practitioner and Nutrition Therapy Practitioner candidate and advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with conventional interventions such as surgery. Heather has also put two autoimmune diseases into remission (Hashimotos and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

There are 2 comments

Nikki says:

November 9, 2011 at 11:47 am

What is the nutritional information for this soup?

Bone Broth: 5 Health Benefits - Heather Cooan says:

November 29, 2019 at 10:01 am

[…] is out on whether you get all of the benefits this way since some nutrients might cook-off). This pumpkin sausage soup and this homemade chicken soup are both great options! You can pour some into your morning smoothie […]