Kale Pumpkin Sausage Soup
Prep time
Cook time
Total time
Creamy kale pumpkin sausage soup that is low carb and perfect comfort food for chilly weekday evenings.
Serves: 4
  • 1.25 lb hot Italian sausage links
  • ½ Vidalia onion, diced
  • 1 tbsp garlic, minced
  • 8 oz whole baby bella mushrooms, chopped
  • 2 cups kale, chopped
  • 1 tbsp Italian Seasoning
  • 4 tbsp butter
  • 15 oz can of pumpkin puree (NOT pumpkin pie filling)
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  1. Remove sausage from casing and chop up onion, garlic, mushroom and kale.
  2. Add ingredients to a deep soup pot with butter and Italian Seasoning.
  3. Cook on medium high heat until sausage is browned, approximately 10 minutes, stirring frequently to break up the sausage.
  4. Add pumpkin puree, chicken broth and heavy whipping cream and cook for an additional 10 minutes for the flavors to meld.
Nutrition Information
Calories: 800 Fat: 64.6 Saturated fat: 27.7 Trans fat: 0.3 Carbohydrates: 18.7 Sugar: 5.9 Sodium: 1942 Fiber: 4.8 Protein: 37 Cholesterol: 191
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/kale-pumpkin-sausage-soup/