Keto Pumpkin Sausage Soup

This keto pumpkin sausage soup is rich, creamy, savory, and packed with the flavors of fall. Made with Italian sausage, pure pumpkin puree, chicken broth, heavy cream, and a handful of simple seasonings, it comes together in one pot in just 30 minutes.

If you usually think of pumpkin as something reserved for pies, breads, and muffins, this soup is a delicious reminder that pumpkin works just as well in savory recipes.

The pumpkin creates a naturally thick, velvety broth without needing flour or cornstarch, while the Italian sausage adds plenty of flavor and makes the soup hearty enough for dinner.

Best of all, there is no pumpkin roasting or blending required. Canned pumpkin makes this an easy low-carb soup you can put together even on a busy weeknight.

If you are looking for more ways to use pumpkin while keeping your carbs in check, be sure to visit my collection of keto pumpkin recipes.

Why You'll Love This Keto Pumpkin Sausage Soup

There are several reasons this savory pumpkin soup deserves a spot in your fall dinner rotation.

• Ready in 30 minutes: Using canned pumpkin keeps the prep work to a minimum.
• Made in one pot: Brown the sausage, add the remaining ingredients, and let everything simmer together.
• Rich and creamy: Pumpkin puree and heavy whipping cream create a thick, creamy broth without flour or starch.
• Hearty enough for dinner: Italian sausage adds protein and plenty of savory flavor.
• Simple ingredients: You won't need a long list of specialty keto ingredients.
• Great for meal prep: The flavor is even better once the seasonings have had time to mingle.
• Easy to freeze: Simply leave out the cream before freezing and add it when reheating.

It's exactly the kind of simple recipe I want when pumpkin season arrives and I am craving something savory instead of another pumpkin dessert.

For more easy meal ideas, you can also browse my complete collection of keto soup recipes.

Keto Pumpkin Soup With Italian Sausage

Pumpkin may be famous for its starring role in sweet fall recipes, but its mild flavor also makes it a wonderful base for savory soup.

In this recipe, the pumpkin is paired with Italian sausage, chicken broth, onion, garlic, thyme, black pepper, ginger powder, and just a touch of cinnamon and nutmeg.

The nutmeg is intentionally subtle. It complements the pumpkin without making the soup taste like pumpkin pie.

I also include a small amount of granulated sugar substitute as an optional ingredient. It does not make the soup sweet. Instead, it can help balance some of the savory and salty flavors. Feel free to leave it out if you prefer.

Unlike my easy keto pumpkin soup, this version includes Italian sausage, making it a much heartier option that can easily serve as the main course.

Ingredients Needed For Keto Pumpkin sausage Soup

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These are the ingredients you'll need. Note that the full recipe is at the bottom of the page.

• Italian sausage: Bulk Italian sausage adds both protein and seasoning to the soup. Mild or hot Italian sausage will work depending on how much heat you enjoy.
• Pumpkin puree: Be sure you are using 100 percent pure pumpkin and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and is not interchangeable with pure pumpkin.
• Chicken broth: Helps thin the pumpkin puree and adds savory flavor.
• Heavy cream: Adds richness and gives the soup its creamy texture.
• Butter: Gives the soup a silky finish and extra richness.
• Sugar substitute:This is completely optional. A small amount can balance the flavors without making the soup noticeably sweet.
• Onion & garlic powder: These pantry staples add plenty of flavor without requiring any chopping.
• Dried thyme: Thyme pairs especially well with sausage and pumpkin.
• Ground nutmeg, ginger & cinnamon: Enhances the pumpkin flavor.
• Salt and black pepper: These simple seasonings round everything out.
• Fresh sage leaves (optional garnish): Lightly frying fresh sage leaves in butter gives them a delicate, crispy texture and brings out their earthy flavor. They make a delicious finishing touch for this creamy pumpkin sausage soup. Although optional, I highly recommend trying them.
  

When choosing your sausage and chicken broth, always check the labels if you need the recipe to remain gluten-free or avoid added sugars, since ingredients can vary by brand.

How To Make Keto Pumpkin Sausage Soup

Start by browning the Italian sausage in a Dutch oven or medium stockpot over medium-high heat. Use a wooden spoon to break the sausage into bite-sized pieces as it cooks.

Once the sausage is completely cooked and no longer pink, leave the rendered fat in the pot. That fat adds another layer of savory flavor to the soup.

Reduce the heat to medium and stir in the pure pumpkin puree, chicken broth, onion powder, garlic powder, thyme, black pepper, salt, ginger, cinnamon, nutmeg, and optional sugar substitute.

Stir everything well until the pumpkin is completely incorporated into the broth.

Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for about 10 minutes. This short simmer is important because it gives the seasonings time to flavor the pumpkin broth.

Finally, reduce the heat to low and stir in the heavy whipping cream. Continue cooking for approximately five minutes, just until the soup is hot and creamy.

Once the cream has been added, avoid allowing the soup to come to a hard boil. Gentle heat helps keep the cream smooth.

Taste the soup before serving and adjust the salt and pepper if needed.

That's it. In about 30 minutes, you have a thick, creamy pumpkin sausage soup ready for the table.

Optional Fried Sage Garnish

For an extra layer of flavor, garnish your keto pumpkin sausage soup with crispy fried sage leaves.

To prepare the garnish, melt a little butter in a small skillet over medium heat. Add the fresh sage leaves in a single layer and fry for about 15 to 30 seconds per side, just until they become crispy. Watch them carefully, as sage leaves can burn quickly.

Transfer the fried sage leaves to a paper towel to drain any excess butter.

When ready to serve, ladle the warm pumpkin sausage soup into individual bowls and top each serving with a few crispy sage leaves.

The fried sage adds a wonderful earthy flavor and a delicate crunch that complements the creamy pumpkin and savory Italian sausage. This garnish is completely optional, but it's an easy way to make the soup feel a little extra special.

Tips For The Best Low-Carb Pumpkin Sausage Soup

Use pure pumpkin puree. Double-check the can before adding it to your soup. You want canned 100 percent pumpkin, not pumpkin pie filling.

Brown the sausage well. Give the sausage enough time to develop some color rather than simply cooking it until it is no longer pink. Browning adds more flavor to the finished soup.

Don't drain the sausage fat. Unless your particular sausage releases an excessive amount, leave the rendered fat in the pot. It adds flavor and richness.

Let the pumpkin mixture simmer before adding the cream. Those extra few minutes allow the thyme, garlic, onion, nutmeg, sausage, and pumpkin to come together.

Add the cream last. Heavy cream does not need to boil. Stir it in toward the end and gently heat the soup through.

Taste before adding more salt. Italian sausage and chicken broth can both contain a fair amount of sodium, so the amount of additional salt needed can vary.

Add crispy sage leaves just before serving. If you're using the optional fried sage garnish, wait until the soup is ready to serve before adding the leaves. This helps preserve their delicate, crispy texture rather than allowing them to soften in the broth.

Can You Eat Pumpkin On Keto?

Yes, pumpkin can fit into a ketogenic or low-carb diet when portion size and the rest of the recipe are taken into consideration.

Pumpkin does contain naturally occurring carbohydrates, so it isn't a carb-free food. However, a little pumpkin goes a long way when it comes to adding flavor and body to recipes.

It is also important to choose pure pumpkin puree rather than pumpkin pie filling. Canned pumpkin pie filling typically contains added sugar and is intended for sweet desserts.

This soup combines pure pumpkin with sausage, broth, and heavy cream to create a satisfying savory meal.

What Kind Of Sausage Is Best For Pumpkin Soup?

I recommend bulk Italian sausage because the seasonings pair beautifully with pumpkin.

Mild Italian sausage is a great choice if you want the pumpkin and herbs to remain the main flavors.

If your family enjoys a little heat, hot Italian sausage is also delicious and creates a nice contrast with the mild sweetness of pumpkin.

You can also remove Italian sausage from its casing if bulk sausage is not available.

When purchasing sausage for a keto or gluten-free recipe, check the ingredient label since some brands may contain added sugars, fillers, or gluten-containing ingredients.

Can I Add Vegetables To Pumpkin Sausage Soup?

Absolutely. The soup is intentionally simple, but it is easy to customize.

Fresh spinach or chopped kale can be stirred into the pot during the final few minutes of cooking.

Sliced mushrooms could also be browned along with the sausage.

Just keep in mind that adding vegetables will change the total carbohydrates and nutrition information for the finished soup.

Can I Make This Pumpkin Sausage Soup Dairy-Free?

If you need a dairy-free version, full-fat unsweetened coconut milk or coconut cream can be used in place of the heavy whipping cream.

Keep in mind that coconut milk will change the flavor slightly, so I prefer heavy cream when dairy is not an issue.

Whichever option you choose, add it toward the end of cooking and heat the soup gently.

What To Serve With Keto Pumpkin Sausage Soup

This soup is hearty enough to enjoy all by itself, but it also pairs well with a simple green salad for an easy low-carb dinner.

You could also serve it alongside one of your favorite keto breads, biscuits, or cornbread recipes when you want a more substantial meal.

A little freshly grated Parmesan cheese over each bowl would also be delicious if you want to add an easy garnish.

How To Store Keto Pumpkin Sausage Soup

Allow any leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for up to three days.

When reheating, warm the soup slowly over low to medium-low heat, stirring occasionally.

Avoid boiling it aggressively since cream-based soups can separate when exposed to very high heat.

If the soup thickens considerably while refrigerated, you can stir in a small splash of chicken broth or heavy cream while reheating.

Can You Freeze Pumpkin Sausage Soup?

Yes, but I recommend freezing the soup before adding the heavy cream.

Dairy-based soups sometimes separate once frozen, thawed, and reheated.

If you know you are preparing a batch specifically for the freezer, cook the soup through the simmering stage but leave out the cream.

Cool the soup completely and transfer it to a freezer-safe airtight container.

After thawing, gently reheat it on the stovetop. Once the soup is hot, reduce the heat and stir in the heavy whipping cream.

This method gives you a much smoother finished soup.

Frequently Asked Questions

Is pumpkin sausage soup sweet?

No. Although pumpkin is often associated with desserts, this is very much a savory soup. Italian sausage, chicken broth, thyme, garlic, onion, pepper, and salt give it its savory flavor.

The optional teaspoon of sugar substitute simply balances the other flavors and can be omitted.

Can I use fresh pumpkin instead of canned pumpkin?

You can use homemade pumpkin puree as long as it has a consistency similar to canned pumpkin.

Homemade puree can sometimes contain more water, so you may need to simmer the soup a little longer if it seems thinner.

For convenience and consistent results, canned pure pumpkin is my first choice for this recipe.

Can I use pumpkin pie filling?

No. Pumpkin pie filling is already sweetened and seasoned and is not appropriate for this savory soup.

Look for cans labeled 100 percent pure pumpkin or pumpkin puree.

Can I make pumpkin sausage soup ahead of time?

Yes. In fact, this is a great soup to make ahead because the flavors continue to develop as it sits.

Prepare it as directed, refrigerate it in an airtight container, and gently reheat it on the stovetop when you are ready to serve.

Can I double this recipe?

Yes. The recipe doubles easily and is a good option when feeding a larger group.

Use a large stockpot and double all of the ingredients. A double batch will make approximately 16 servings.

Easy Keto Soup For Pumpkin Season

When pumpkin season rolls around, it is easy for desserts and baked goods to get all the attention. But pumpkin is just as delicious when paired with savory ingredients.

This keto pumpkin sausage soup proves it.

You get creamy pumpkin broth, flavorful Italian sausage, herbs, spices, and a satisfying one-pot dinner without spending hours in the kitchen.

And because it uses canned pumpkin and pantry seasonings, it is a recipe you can turn to whenever you need an easy low-carb meal.

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