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+ servings
pumpkin sausage soup in a bowl on a fall decorated table

Pumpkin Sausage Soup

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.
Course Mains
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings
Calories 308kcal


  • 4 Cups Bone Broth
  • ½ Pound Nightshade-Free Breakfast Sausage
  • ½ Cup Minced Onion
  • 1 Clove Minced Garlic
  • 1 Tbs. Italian Seasoning
  • 15 oz. Canned Pumpkin
  • 4 oz. Chopped Mushrooms
  • 1 Cup Coconut Cream or Heavy Cream


  • 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.


Calories: 308kcal | Carbohydrates: 12g | Protein: 14g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 308mg | Potassium: 459mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11073IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 3mg