Spicy Pumpkin Sausage Soup

Spicy Pumpkin Sausage Soup

Seriously, y'all! My new favorite.  You will not be disappointed!  Low carb, Keto-friendly, dairy free option. Make it... Like right now!

• 1/2 pound bacon
• 1 pound pork sausage
• 1 diced yellow onion
• 4 garlic cloves, minced
• 1 T Italian seasoning
• 1 tsp red pepper flakes (more if you like it really spicy!)
• 1 tsp kosher salt
• 1 15 ounce can pumpkin (just plain pumpkin)
• 4 cups chicken stock
• 1 cup heavy cream (use coconut milk for dairy-free option)
• Roasted pumpkin seeds (for garnish)

Cook bacon in stock pot until crisp. Remove to drain and reserve bacon grease in pan. Chop bacon when cool for garnish. Add pork sausage to pan and cook until browned. Add chopped onions, garlic, Italian seasoning, red pepper flakes and salt.  Cook until onion is translucent. Add pumpkin and stir to combine.  Add chicken stock. Simmer over medium heat for 20-30 minutes.  Add 3/4 cup of heavy cream or coconut milk and bring back to heat. Simmer for another 10 minutes. Adjust seasonings to taste.

To serve: ladle soup into a bowl. Drizzle with some heavy cream or coconut milk.  Add some chopped bacon and some roasted pumpkin seeds.  Eat it all!  

Adapted from Health Home and Happiness.