Pumpkin sausage kale soup

Inspiration

Let’s give ‘em PUMPKIN to talk about!

We’re drooling over the flavors in this delicious soup from Debbie Makes Low Carbs Delicious. This savory soup is an irresistible comfort food that is hearty and filling - not to mention low carb!

Ingredients

• 1 lb bulk Italian sweet sausage

• 3 to 4 cloves garlic, minced

• 1 small onion, chopped

• 1 large bay leaf

• 1 small pumpkin or butternut squash (2 lbs), peeled and cut into 3/4 inch dice

• 6 cups chicken stock

• 1 cup heavy cream

• 1 small bunch Tuscan kale (or any fresh kale), stemmed and chopped

• Kosher salt & freshly ground pepper

• Freshly grated nutmeg

• Shaved Parmigiano-Reggiano, for serving

Method

1. In a soup pot or large Dutch oven over medium-high heat, add the sausage and cook, crumbling it with a wooden spoon until browned. Add the garlic and onions and cook until soft, about 5 minutes.

2. Stir in the stock. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. Lower the heat to medium-low and add the cream. Heat for about 5 minutes (do not boil).

3. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano.

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