Pumpkin Sausage Soup
By cjstromski
(Sounds awful…tastes delicious)
Notes: Per 1-cup serving: 18 grams protein, 9 grams carbohydrate (2 grams dietary fiber). Rich in Vitamin A, Thiamin, B12, and calcium.
- 8
- Easy
- 10 mins
- 25 mins
- 5 mins
- Average budget
Ingredients
- *1 lb. country sausage (mild or spicy…you call it)
- 1/2 cup diced onions
- 1 Tbsp. minced garlic
- 1 tsp. parsley
- 1/4 tsp. oregano
- 1/4tsp. thyme
- ½ cup chopped mushrooms (optional)
- 15 ounces pumpkin, canned
- 4 cups low sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
Preparation
Step 1
Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, parsley, thyme, oregano, and mushrooms and saute until vegetables are done.
Step 2
Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, and yogurt
* I use a combination of hot and sweet sausage. If you’re using link style sausages, be sure to remove the casing.
* I also add 1-2 scoops of Nectar unflavored protein powder
on occasion.
*I sometimes add 2 oz. of cream cheese, either for added flavor or as a replacement for the heavy cream.