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
- 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
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: keto soups
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 308
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
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!
James says
Not a cauliflower fan. How much will the per serving carb count decline if I omit it? Thank you!
Susan says
This soup was wonderful…nice light balance for lunch or dinner…I thought that it needed a bit more seasoning so I put a 1/4 cup of Vegeta in the soup…If you haven’t heard of Vegeta seasoning this is a must have for your keto diet…I put it on steaks, eggs, soups, you name it..I also put the soup in a blender for a creamier texture…but this soup has all the flavors that is satisfying…
sT says
Just made this. I really questioned putting the water in. I wish, wish, I would not have (and would have read the comments before making the recipe). I ended up adding another can of pumpkin in hopes of rescuing the meal. There is very little pumpkin flavor! I am so bummed with how this turned out. I will eat it because I won’t waste food. I will add red pepper flakes to give it some flavor.
Mellissa Sevigny says
Yes this should freeze just fine Candace!
Crystal Washington says
This is absolutely delicious! I never have dry sherry for cooking, so I didn’t add it… But I can’t imagine it tasting better! We love sausage in soups so this recipe is a treat for my family. We use Jimmy Dean.
Mitchelle says
Yum Yum !! Im not a fan of pumkin as a vegetable so I replaced it with sweet potato and followed rest of the recipe and I ha e to say it turned out a keeper! Thank-you for shading!
Gina says
Sounds yummy! What can I sub dry sherry with if I don’t have any?
Donna says
Gina, I used white wine, and it was delicious.
Liv says
This is the first keto recipe I’ve tried and I love it! I used one teaspoon dried sage instead of the tablespoon fresh sage that the recipe called for. It’s still excellent, bit I think I’ll use the fresh sage next time.
Amy says
Delicious! This is a perfect fall soup! Thank you so much for this and all of the wonderful recipes you create!
Kirsten says
This is so good! I only had cream cheese in the house so I did sub it in instead of mascarpone but it’s so delish!