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!