March 7, 2021
Creamy Pumpkin Sausage Soup recipes

Creamy Pumpkin Sausage Soup recipes

recipe image


  • 2 pounds of pastured pork sausage (I used Italian because that is what I had. Breakfast sausage is tasty too!)
  • 2 cups of homemade pumpkin puree (Canned is fine if you are not following an SCD diet, but note that a can usually only has 1 3/4 cups in it. Your soup will be slightly less pumpkiny, but still mighty delicious!)
  • 1 medium sweet yellow onion, diced
  • 2 red bell peppers, diced
  • 4 cups of homemade chicken or pork stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 2 Tablespoons grass-fed butter, ghee, or coconut oil
  • 1 cup of full-fat coconut milk


  1. Cook the sausage in a large frying pan, breaking it into small pieces. Once it is fully browned and no pink spots remain, drain the excess fat and move the sausage to a bowl.
  2. Add 1 Tablespoon of your fat (butter, ghee, or coconut oil) to the frying pan and saute the onion until soft and fragrant, 4-5 minutes. Place the onion in a large stock pot.
  3. Add the other Tablespoon of fat to the frying pan and saute the red bell peppers for 3-4 minutes or until just softened. Remove from the heat.
  4. Your onions are already in the stock pot. Now add the pumpkin puree and stock. Bring to a simmer and let it cook for 5-10 minutes. Remove from the heat and puree using a blender or do it right in the stock pot using an immersion blender.
  5. Return the soup to the heat and add the sausage, red bell peppers, oregano, thyme, rosemary, crushed red pepper flakes, paprika, and sea salt. Stir well to combine.
  6. Bring to a simmer and let the soup cook, covered, for another 5-10 minutes.
  7. Remove from the heat and stir in the coconut milk. (If you include dairy in your diet, you could certainly use grass-fed cream in place of the coconut milk.)

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