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Tuesday, January 27, 2009

Sausage-Pumpkin Soup

Hello Neighbors!

I'm new to the YouTube scene, but let me just say I was tickled pink to find this video from one of our 5 Day Pouch Test Neighbors who has her young son testing the highly acclaimed Pumpkin-Sausage soup. Take a look:

Thanks for sharing, Tracy. You made my day and I hope your little guy continues to enjoy many of our LivingAfterWLS Recipes. (The recipes - they are family friendly, you know!)

Low-Carb Pumpkin & Sausage Soup
A delicious autumnal soup. Use a butternut squash puree if you prefer. You probably want to hide the leftovers of this soup if you are including it in your pouch test - or your spouse and kids will gobble it up when you are not looking.

16 ounces country style sausage
1/2 cup onions, minced
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, chopped
15 ounces pumpkin, canned
5 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup water

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and saute until vegetables are cooked.

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, sour cream and water.

Servings: 8

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