Ingredients
-
1
-
1/2
-
1
-
1
-
1 - 2
-
1
-
4
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Low Carb Pumpkin Sausage Soup,This is such a warm and hearty, low carb soup. I would love to give credit for this recipe to my fellow low carbing message board friends.,Wow, sooooooooo tasty! Seriously yummy! I doubled the recipe, added some cayenne, and used almond milk for the cream and water. I recommend using the max mushrooms. Wow!!!,Best soup ever! A cloud pleaser at parties or on a cold night or actually any time of year although pumpkin reminds you of the fall. Don’t let the pumpkin scare you. It doesn’t taste sweet or anything like pumpkin pie! Close your eyes if you have to and taste it. I substitute half and half since I always have it in my refrigerator for cream. Add extra mushrooms if you love them fresh or from the can. Thick or thin it’s really good! Easy to make in my crock pot. I’m making it now! Just ask my family and friends who’ve had it!
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Steps
|
1
Done
|
Brown Sausage, Drain, Then Add the Onion, Garlic, Italian Seasoning and Mushrooms and Saut Until Done. |
|
2
Done
|
Add Pumpkin to This Mixture and Mix Well. |
|
3
Done
|
Then Stir in the Broth and Mix Well. |
|
4
Done
|
Simmer 20-30 Minutes. |
|
5
Done
|
Stir in the Heavy Cream and Water and Simmer on Low Another 10-15 Minute Taste and Add Salt& Pepper as Needed. |
