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!
- 12 ounces natural sausage* I used venison mixed with seasonings/spices
- 3 cups beef stock
- 2 cups pumpkin puree
- 1 clove garlic minced
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon sage ground
- 1/2 teaspoon ground black pepper
- Preheat oven to 400 degrees F. Roll the sausage into 1" meatballs. Place on a baking sheet and bake in the oven for 15 minutes, until cooked through.
- While the sausage is cooking, mix the beef stock and pumpkin puree in a medium size saucepan. Add the garlic, onion powder, thyme, sage, and black pepper. Bring to a simmer over medium heat and keep hot while the sausage bakes.
- When the sausage is done cooking, place 5 sausage meatballs in a bowl and cover with 1 cup pumpkin soup. Drop a dollop of coconut cream on top, add a few pumpkin seeds for crunch, and enjoy!