Right now, it’s all about the upcoming holidays and the mad rush and hubbub that surrounds them. There’s probably not any more of a chaotic time of year than there is starting now. Meal planning can be tough at this time of year which is why I like to stick to simple recipes and one-pot dishes. To me, creating one-pot meals during the holiday season feels like a true hack! I almost feel like I’m cheating because it makes clean up so easy.
One-pot means less clean up. One-pot means less hassle. One-pot means more time and sanity saved. And this One-Pot Cheesy Pumpkin & Sausage Soup really hits the spot, too. It is so good it will bring friends and family running to your house and to the table! It’s low-carb, keto-friendly, completely delicious, and as cheesy as soups come. Plus, it’s full of all those glorious fall and winter flavors that we all love and crave at this time of year.
Mushrooms, garlic, and plenty of cheese is then added to this soup, along with the sausage. Then, there is plenty of pumpkin puree added in. The pumpkin and the dash of nutmeg are what make this soup so festive; bringing in warmth and giving a nod to the season.
Being as this is a one-pot dish, it truly couldn’t be any easier to prepare. Plus, it has just a handful of ingredients.
Feeding a family between the holidays can be a challenge, but this soup proves that it can be done quickly and easily while also sparing you and your kitchen!
I served this soup with a hearty salad on the side for a complete dinner. And unlike many cheesy soups out there, I found that this one is actually pretty reheat friendly! Not that it’s very likely you will have anything leftover though.
TheSkinnyFork.com You and your family will LOVE this fun, fall inspired soup. It has just a few ingredients and can be made in well under 30 minutes. This one-pot dish can't be beat! Prep Time: 5 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 353 • Fat: 29 g • Saturated Fat: 13 g • Carb: 8 g • Fiber: 2 g • Protein: 17 g • Sugar: 4 g • Sodium: 896 mg
• 1 Lb. Refrigerated Roll Sausage
• 8 Oz. Mushrooms
• 3 Garlic Cloves, Minced
• 4 C. Reduced Sodium Chicken Broth
• 1 (14.5 Oz.) Can Pumpkin Puree
• 8 Oz. Reduced Fat Neufchâtel Cream Cheese
• 1 C. Shredded Italian Blend Cheese
• Dash Nutmeg
• Salt & Pepper to Taste
Directions:
Place the 1 lb. Sausage, 8 oz. of mushrooms, and 3 garlic cloves into a large soup or stock pot.
Brown the sausage and cook everything, stirring frequently until done.
Drain off any remaining liquid.
Over medium-high heat, add 4 cups of chicken broth and 1 can of pumpkin puree to the pot and stir to combine.
Add in 8 oz. of cream cheese and 1 cup of shredded cheese and stir until all the cheese has melted and the mixture is smooth and creamy.
Season with nutmeg, and salt and pepper, to taste.
Step-by-Step Photos:
Nutritional Claims: Low Carb • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free •Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
