Lovely Low Carb Pumpkin Soup Recipe With Chopped Italian Sausage!
This lovely low carb pumpkin soup recipe is absolutely delicious! And what is more, it is super easy to make! If you can boil an egg, you can make this low carb pumpkin soup recipe!
Pumpkin spice is the flavor of fall! However, the pumpkin squash is not to be forgotten. After making low carb pumpkin spiced lattes, low carb pumpkin bread, low carb pumpkin donuts, and low carb pumpkin cookies I often end up with multiple cans of leftover pumpkin. Well, not this year! This lovely low carb pumpkin soup recipe had me at the first bite! So simple, yet full of flavor with a creamy texture.
This low carb pumpkin soup recipe starts out with leftover turkey “broth” from the boiled Italian Turkey Bratwursts. Next, I added pure pumpkin puree, Alfredo sauce, and minced garlic. And voila ! You have a thick and creamy delicious low carb pumpkin soup recipe.
Serves: 1 | Prep: 30 Mins
Italian Turkey Bratwurst
1 C. 100% Pumpkin Puree
1 C. Turkey Broth
1/2 C. Alfredo Cheese Sauce
1/2 Tsp. Minced Garlic
Diced Roma Tomato
- Boil the Italian Sausage (Bratwurst) in a small pot until fully cooked. I boiled a tray of 5 bratwurst and then removed them from the pot. Next, I used about 2 cups of the remaining turkey juice as an initial soup base.
- Add pumpkin puree, Alfredo cheese sauce, and minced garlic to the small pot of turkey broth.
- Stir the ingredients together and bring to a light boil over medium-low heat.
- Pour into a soup bowl and top with diced Roma Tomato and Chopped Turkey Bratwurst.
I hope you all enjoy this lovely low carb pumpkin soup recipe this fall! I hope to make more pumpkin soup recipes using my leftover cans of pumpkin. Please like, follow, and share on social media. If you are completely new to a low carb diet, you can lose weight and keep it off with out 30-day starter program guide. Let us know what you think of this super easy low carb pumpkin soup recipe!