Kale Pumpkin Sausage Soup

Happy Halloween! I’m getting over a wicked cold, just started a new job, there’s been a big drop in the weather and my daughter has decided that she doesn’t need to take naps anymore! There’s nothing I want more than COMFORT FOOD!! This Kale Pumpkin Sausage Soup is really easy, really hearty and takes almost no time. If you don’t like spicy food, swap out the hot Italian sausage for mild/sweet Italian sausage. Whichever you decide to use, RUN to make this soup! It’s so comfortingly creamy while not being too thick, the kale gives it a nice bite and the sausage gives so much flavor to the broth.

Kale Pumpkin Sausage Soup

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Creamy kale pumpkin sausage soup that is low carb and perfect comfort food for chilly weekday evenings.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 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

Instructions

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

3.5.3208

Gather up:

• 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

Remove sausage from casing and chop up onion, garlic, mushroom and kale.

Add ingredients to a deep soup pot with Italian Seasoning and butter.

Cook on medium high heat until sausage is browned, approximately 10 minutes, stirring frequently to break up the sausage.

Add pumpkin puree, chicken broth and heavy whipping cream and cook for an additional 10 minutes for the flavors to meld.

I like to serve this with a little shredded parmesan cheese on top.

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