I love this soup! Pumpkin is such a versatile fruit (yep – it’s a fruit!); you can use it in more than just pumpkin pie. Pumpkin makes a wonderful soup base because it adds a thick creaminess to soups without fat and very few calories, and it is very allergy friendly. I love using pumpkin because it is much less acidic than tomatoes, so it is a great soup/sauce option for people who have reflux problems.
Try pairing this nice winter soup with some gluten-free crackers or mix in some wild rice. Of course, this soup is so filling as it is, you don’t really need to add anything to it!
I used homemade venison sausage in this recipe. I mixed ground venison with tons of spices/seasonings for a delicious, all-natural sausage. There is nothing quite like knowing what’s in the food you eat!