If easy and comforting keto soup recipes are your everything right now, then you are going to love this creamy keto pumpkin and sausage chowder! It comes together in just minutes and reheats beautifully all week long!
Pumpkin isn’t just for desserts guys, it’s also amazing in savory recipes, especially fall soups! This creamy keto pumpkin & sausage chowder is flavored with sage and a hint of nutmeg, which perfectly complement the pumpkin and sausage flavors and will make your entire house smell UH-MAZING.
The mascarpone cheese, which I basically think of as solid heavy cream adds creaminess without messing up the subtle flavors in the soup. I always get asked if it’s ok to use cream cheese where mascarpone is called for, and while you definitely can, it will change the flavor of this creamy keto pumpkin and sausage chowder and add a slight tang to it. Not necessarily bad, just not as intended. Cream cheese will also add carbs, so be aware of that too.
Because chowder typically contains potatoes, which are too carb heavy to work in a keto soup, I subbed in riced cauliflower to add texture and heartiness to this creamy keto pumpkin & sausage chowder.
If you like your keto chowder even heartier, you can leave the cauliflower in larger pieces, or use chopped radishes or even turnips for around the same amount of carbs.
I used a pork breakfast sausage for this creamy keto pumpkin & sausage chowder because it works so well with the sage flavors, though you could sub in Italian hot or sweet sausage to change it up a bit. And if you like it spicy, you could also throw some red pepper flakes in there.
But I recommend trying this keto pumpkin chowder as written first because this flavor combo is ???
Creamy Keto Pumpkin & Sausage Chowder
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Creamy Keto Pumpkin & Sausage Chowder – an easy and comforting low carb soup that reheats perfectly all week long!
Ingredients
- 1 pound pork sausage roll (usually found with breakfast meats)
- 4 cups chicken broth
- 1 1/4 cup solid pack pumpkin puree
- 3 cups water
- 1/4 cup dry sherry
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups cauliflower rice
- 1 tablespoon minced fresh sage
- 8 ounces mascarpone cheese
Instructions
- Brown the sausage in a large saucepan, stirring to break it up into small pieces.
- Add the chicken broth, pumpkin puree, water, sherry, salt, nutmeg, pepper, garlic, onion, and cauliflower. Simmer 20 minutes.
- Add the mascarpone cheese and sage. Cook over medium low heat, stirring occasionally, for five minutes or until the cheese has melted into the broth and is creamy and smooth. Do not boil.
- Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Net carbs per serving = 5g
- Category: keto soups
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 308
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
Keywords: keto, soup, chowder, pumpkin, sausage, sage, fall, easy, low carb, Atkins, gluten free
If pumpkin flavored ERRY THANG is your current situation, here is an epic collection of 125 sweet and savory keto pumpkin recipes to fuel your pumpkin habit!
Raquel says
Do you drain the fat/oil from off the sausage?
Mellissa Sevigny says
I don’t, but you could if you find that your sausage was really fatty and left an excessive amount of grease in the pan.
Angie Beeler says
I think it was good, but I enjoy a chunkier soup. Next time maybe I will use more vegetables. Also I think it could use more garlic.
Cristi says
Love this recipe!! Been making it for a year – it is an autumn must-have, and so easy! I have substituted apple cider vinegar for the sherry, and it’s just as good.
Thank you!!!
★★★★★
irene says
what is a substitute for the sherry?
Thank you
Sandra West says
Love this!!
★★★★★
Susan says
Very very yummy! I used poultry seasoning because I didnt have any sage and also reduced the liquid by 1 cup. Fantastic winter soup! Thank you!!
★★★★★
Lauriana says
I made this with my leftover pumpkin after making the pumpkin cheesecake cookies. I used only 2 cups of water as well. I didn’t have breakfast sausage, so I made my own with the ground pork I had in the freezer. My boyfriend isn’t big on cauliflower, so I subbed 1 cup of the cauliflower rice for diced zucchini that I had in my fridge. I also didn’t have sherry, so I subbed 1/2 apple cider vinegar and 1/2 water for the required amount of sherry. I tasted it before adding the mascarpone and debated putting it in at all because it was already so tasty. I ended up using only 4 ounces of the mascarpone. It made a huge pot and I am attempting to freeze most of it for later.
★★★★★
Wendy says
Omitted one cup of water as others recommended and loved this soup, as did my husband and son. Didn’t tell them it had pumpkin until after they ate it and said they loved it. Both were surprised since they don’t like pumpkin. Between your site and your cookbook I am now down 45 pounds and have been loving everything I eat. Thanks for all the time you spend to do this, it’s made a true difference in my life!
★★★★★
Candace2 says
Giving this a 5 because I subbed a few things. I didn’t have dry sherry so I used ACV instead. It wasn’t a bad substitution but I probably should have used less. I think the mascarpone is too sweet so I think I’ll use cream cheese next time.
★★★★★
Lori says
This soup was delightful! Thank you for another wonderful recipe.
Elizabeth says
Didn’t have any sage, dried or fresh. Managed with just a bit of thyme and this was amazing! Love it! So easy and I will make again with fresh sage!
★★★★★
Jacquelyn N Vo says
this soup is so delicious! I made it with fresh pumpkin instead and love the flavors! thank you so much!
★★★★★