Introduction: Ghoul-icious Sausage and Pumpkin Soup....It's Spook-tacular
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About: I'm "retired", and now have time for all the creative things I've done since I was a child. I especially like anything with texture.....fabric, wood, glass, stones....even rusty objects. I have a LARGE fabric…
A Friend of mine gave me this recipe many years ago. I think she got it off of the Internet on a low-carb recipe site. I've seen it floating around since then.
It has been our Go-To recipe every Halloween as well as any time we want an easy to make, great tasting soup.
This is NOT low fat as written, but IS low carb. You could do a few adjustments to lower the fat/calorie count. I'll list some of the changes I've made
It has been our Go-To recipe every Halloween as well as any time we want an easy to make, great tasting soup.
This is NOT low fat as written, but IS low carb. You could do a few adjustments to lower the fat/calorie count. I'll list some of the changes I've made
Step 1: Step 1 Recipe (Ingredients and Equipment)
1 pound tube of HOT sausage (you can use regular or lower fat sausage) You could add red pepper flakes if you can't find HOT
1 Medium Onion Chopped
1-2 Cloves of Garlic Chopped (I used garlic from a jar today)
8 ounces of Fresh Mushrooms sliced (you can use canned sliced mushrooms)
1 rounded Tablespoon of Italian (or Spaghetti) spices
1 15 ounce can of Pumpkin Puree (NOT pumpkin pie filling)
4 cups Chicken Broth (I used 2 cans of chicken broth)
1 cup Half & Half (I used 1/2 cup of half and half, and 1/2 unsweetened regular almond milk) you could use all skim milk
Large Sauce Pan
Knife
Cutting Board
Measuring spoons, and cups
Can opener
1 Medium Onion Chopped
1-2 Cloves of Garlic Chopped (I used garlic from a jar today)
8 ounces of Fresh Mushrooms sliced (you can use canned sliced mushrooms)
1 rounded Tablespoon of Italian (or Spaghetti) spices
1 15 ounce can of Pumpkin Puree (NOT pumpkin pie filling)
4 cups Chicken Broth (I used 2 cans of chicken broth)
1 cup Half & Half (I used 1/2 cup of half and half, and 1/2 unsweetened regular almond milk) you could use all skim milk
Large Sauce Pan
Knife
Cutting Board
Measuring spoons, and cups
Can opener
Step 2: Step 2 Getting Started
Brown the sausage in the large sauce pan.....there is NO need to brown it in a skillet, this will save you from washing an extra pan.
Chop the onion while the sausage is browning
Drain the sausage
Return the sausage to the pan
Chop the onion while the sausage is browning
Drain the sausage
Return the sausage to the pan
Step 3: Step 3 Combine
Once the sausage is back in the pan add:
chopped onion
chopped garlic
Italian Spice (or spaghetti spice)
Mushrooms
Saute until the sausage is cooked and the onions are tranlucent
chopped onion
chopped garlic
Italian Spice (or spaghetti spice)
Mushrooms
Saute until the sausage is cooked and the onions are tranlucent
Step 4: Step 4 Here Comes the Pumpkin
Add the can of pumpkin, and mix WELL
Stir in the broth
Simmer 20 minutes, stirring once or twice
Stir in the broth
Simmer 20 minutes, stirring once or twice
Step 5: Step 5 Finish
Stir in half and half, and simmer for another 10 minutes (DO NOT let it boil)
Salt and pepper to taste (I never add any)
Salt and pepper to taste (I never add any)
Step 6: Serve, and Enjoy
I know this sounds like an odd combination, but it's really GREAT. I've never had anyone NOT like it, and I've shared this recipe over, and over. This is a filling, hearty, healthy soup.