Best 4 Instant Pot Keto Pumpkin Soup With Sausage Recipes
Elevate your taste buds with a creamy and flavorful Instant Pot Keto Pumpkin Soup with Sausage. This low-carb, high-fat soup is a perfect meal for busy weeknights or cozy weekends. The combination of pumpkin, sausage, and spices creates a comforting and hearty dish that satisfies even the most discerning palate. With minimal prep and cooking time, you'll have a delicious and nutritious soup ready to warm your soul. Dive into the flavors of fall and discover the perfect blend of pumpkin, sausage, and a symphony of spices that come together in this delightful Instant Pot Keto Pumpkin Soup.
Let's cook with our recipes!
INSTANT POT® KETO PUMPKIN SOUP WITH SAUSAGE
This pumpkin soup made in the Instant Pot® is comforting with the flavors of fall.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
- Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 8.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 7.2 g, Sodium 1399.3 mg, Sugar 3.5 g
INSTANT POT® KETO PUMPKIN SOUP WITH SAUSAGE
This pumpkin soup made in the Instant Pot® is comforting with the flavors of fall.
Provided by thedailygourmet
Categories Pumpkin Soup
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
- Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 8.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 7.2 g, Sodium 1399.3 mg, Sugar 3.5 g
LOW CARB PUMPKIN SAUSAGE SOUP
This is such a warm and hearty, low carb soup. I would love to give credit for this recipe to my fellow low carbing message board friends.
Provided by rememberingraven
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
- Add pumpkin to this mixture and mix well.
- Then stir in the broth and mix well.
- Simmer 20-30 minutes.
- Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.
Nutrition Facts : Calories 346.1, Fat 28.9, SaturatedFat 12.2, Cholesterol 67.4, Sodium 964.3, Carbohydrate 9.1, Fiber 0.7, Sugar 2.3, Protein 12.8
PUMPKIN SAUSAGE SOUP
Steps:
- In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
Nutrition Facts : Calories 371 calories, Fat 27g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 782mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- Select the right pumpkin: Choose a sugar pumpkin or pie pumpkin, as they have a sweeter flavor and are perfect for soups.
- Use a variety of spices: Experiment with different spices like cinnamon, nutmeg, ginger, and allspice to enhance the flavor of the soup.
- Don't overcook the pumpkin: Overcooking can make the pumpkin mushy and bland. Cook it just until it's tender.
- Use a good quality sausage: Choose a flavorful sausage that complements the pumpkin, such as Italian sausage or spicy sausage.
- Add some greens: For an extra boost of nutrition, add some chopped kale or spinach to the soup just before serving.
- Serve with your favorite toppings: Top the soup with crumbled bacon, roasted pumpkin seeds, or a dollop of sour cream for an extra touch of flavor.
Conclusion:
This Instant Pot Keto Pumpkin Soup with Sausage is a delicious and easy-to-make soup that's perfect for a fall or winter meal. It's packed with flavor from the pumpkin, sausage, and spices, and it's also hearty and filling. With just a few simple ingredients and a few minutes in the Instant Pot, you can have a delicious and satisfying soup that the whole family will love. So next time you're looking for a quick and easy keto-friendly soup, give this recipe a try.
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