Pumpkin Sausage Soup

Pumpkin Sausage Soup
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds breakfast sausage (preferably homemade)
  • 1 large sweet yellow onion, chopped
  • 1 package baby bella mushrooms
  • 2 cans pumpkin
  • 4 cups chicken broth (preferably homemade)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • .5 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 pinch red pepper flakes
  • sea salt and pepper to taste
  • 2 tsp ghee or clarified butter
  • 1 can coconut milk


In a large stock pot, heat ghee over medium high heat. Add chopped sweet yellow onion and sliced mushrooms. Cook until onions become translucent.

Add breakfast sausage (click here for homemade breakfast sausage recipe) and brown. Once sausage has browned add spices, herbs, salt and pepper. Stir in canned pumpkin and mix well.

Add chicken broth, mix well and bring to a boil.

Reduce heat and simmer for 1-2 hours (the longer the better, to allow the mixture to reduce a bit and the flavors to meld together).

Remove from heat for 10 minutes.

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