Dairy Free Sausage Pumpkin Soup (Gluten Free)

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Add thickness to your soups with pumpkin puree! This Dairy Free Sausage Pumpkin Soup is a warming and comforting dish for chilly nights, and it’s gluten free and dairy free

Add thickness to your soups with pumpkin puree! This Savory Pumpkin Soup with Sausage is a warming and comforting dish for chilly nights, and it's gluten free and dairy free - @TheFitCookie #glutenfree #dairyfree

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!

Dairy Free Sausage Pumpkin Soup (Gluten Free)

Add thickness to your soups with pumpkin puree! This Dairy Free Sausage Pumpkin Soup is a warming dish for chilly nights, and it's gluten free
Gluten free, dairy free, egg free, peanut free
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Course: Soup, Soup/Chili, Soup/Main Dish
Cuisine: American
Keyword: pumpkin sausage soup, pumpkin soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 135kcal

Ingredients

Instructions

  • 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!

Notes

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!

Nutrition

Calories: 135kcal | Carbohydrates: 8g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 284mg | Potassium: 577mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12725IU | Vitamin C: 4.1mg | Calcium: 37mg | Iron: 3.2mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

3 thoughts on “Dairy Free Sausage Pumpkin Soup (Gluten Free)”

  1. This sounds great! I love the flavors of thyme and sage in soup, especially in a pumpkin soup. The homemade sausage must be delicious in this recipe.

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