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.
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.