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Lorelei at Dollywood last Fall
It’s fall, so it’s time for pumpkins!

However, those of us who are doing low-carb must forswear pumpkin spice lattes, pumpkin bread, pumpkin bars, pumpkin cookies. So sad for us!

Luckily, pumpkin lends itself well to savory dishes as well. The following recipe, which I picked up at my last visit to the wellness nurse, is adapted from this one.

Low Carb Pumpkin Soup

  • 12 oz. sausage
  • 1/2 c. onion, chopped
  • 1/8 t. garlic
  • fresh basil, oregano, and rosemary, to taste
  • 1 can pumpkin
  • 4 c. chicken broth
  • 1/2 c. whipping cream
  • 1/2 c. water
  • salt and pepper to taste

Brown sausage, crumbling as you cook. Drain (not in the sink, remember!) and return to the pan. Add spices and saute until done. Add pumpkin and mix well. Stir in broth. Simmer 20-30 minutes. Stir in remaining liquids and simmer on low 10-15 minutes. Salt and pepper to taste.

Servings: 6

Net carbs: 8 g

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