Name: Easy Paleo Pumpkin Soup with Sausage and Kale
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 5 links of sweet Italian sausage, casings removed; 1 tablespoon olive oil; 1 can pure pumpkin (15 oz); 4 cups chicken broth; 1 teaspoon Better than Bouillon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup red pepper, chopped; 1/2 cup onion chopped; 2 cloves garlic, crushed; 5 mushrooms sliced; 2 cups baby kale loosely packed

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This easy Paleo pumpkin soup with sausage and kale is delicious. The pumpkin adds a sweet creaminess that balances the spicy sausage. Hearty, healthy and filling, low carb soup with only 6.6g net carbs and 216 calories.

Check out this low carb version of creamy keto pumpkin soup!

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I am a big soup fan. In the fall and winter, nothing fills me up more than a big, bowl of hearty soup and this easy Paleo pumpkin soup recipe fits the bill perfectly. It’s a hearty zuppa toscana soup of the likes you can get at Olive Garden with a pumpkin twist.

I love it because it’s easy to make and tastes delicious. But with only 6.6g net carbs and 216 calories it is a healthy soup too so you can feel good about eating it.

Let’s Make Some Easy Paleo
Pumpkin Soup!

This is a fairly simple soup recipe. Start to finish it should only take about 20 minutes. First thing you want to do is brown your sausage with a little oil. Make sure to break up the sausage into bite size pieces.

Next add your mushrooms, onions and peppers and sauté for a few minutes.

Then put in the rest of your ingredients in the pot and simmer for awhile. A note about the kale. You want to use baby kale if you can because it will cook very quickly and have low carbs too.

However if you end up using the rougher curly kale, cut it up into small pieces so it cooks quickly. Simmer for about 5-10 minutes until the kale is cooked and wilted.

This Paleo pumpkin soup is healthy and filling so you can eat it for a meal if you want or maybe add a nice salad.

The pumpkin puree adds a little bit of a creamy finish and also some sweetness which goes nice with the spicy sausage. This to me is the perfect fall soup IMO!

two white bowls with paleo pumpkin soup with sausage and kale

Recipe Tips And Notes

While I used red peppers, mushrooms and kale in my soup you could substitute veggies of your choice such as spinach, zucchini, carrots, potatoes, etc.
Also you can use different sausages if you like such as hot Italian sausage or a flavored sausage.
Try to use baby kale leaves if you can because they are more tender and wilt easily in the soup. If you have to use the curly kind, make sure to chop it up into small pieces. You might have to cook the soup a bit more to get the kale cooked.
This pumpkin soup was filling for me and would be great for a lighter meal, maybe with a salad.
Check out my sister Patti’s chipotle pumpkin soup recipe. It’s yummy too!

The nutritional information for 1 serving is:
216 cals / 14.7g fat / 9.6g carbs / 3.g fiber / 12.2g protein = 6.6g net carbs