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Cold nights, warm soup, a quick and easy recipe that’s Whole 30 approved!!!  What could be better?

Seriously, I love creamy soups.  Usually, pumpkin soup is loaded with butter and cream and more butter and more cream.  So knock off recipes always left me wishing for something better!!!  I was originally inspired by Danielle Walker (Against All Grain) with her pumpkin soup recipe, but I needed something a bit more simple and Whole 30 approved.  So I got to tinkering 🙂

The carrots and pearled onions provide a sweetness that is just right, and NO onion chopping involved!!!!

Here it is!  Creamy, savory, hearty and healthy Pumpkin Soup LOADED with Vitamins and nutrition and topped with Italian Sausage- Hello Fabulous!!!!


Whole 30 - Savory Italian Sausage & Pumpkin Soup
Recipe type: Whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Warm, creamy and savory! A hearty and healthy version of a classic soup. This soup is very filling, so a little bit goes a long way!
  • 1 bag pearl onions (apx. 10oz bag)- defrosted
  • 2 cups carrots chopped & cooked
  • 1 tbsp garlic
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cinnamon
  • ¼ tsp cumin
  • ½ tsp allspice
  • 1 can (apx. 15oz.) organic coconut milk
  • 2 cups chicken bone broth
  • 1lb cooked crumbled Italian sausage
  • 2 cans pumpkin puree (approx. 28oz each)
  1. First, blend chicken broth, pearl onions, carrots, and spices in a blender or with a stick blender until smooth.
  2. On the stove, warm the above mixture, add in coconut milk & pumpkin.
  3. Simmer on low 15-20 minutes.
  4. Mix in cooked sausage.
  5. Serve warm and enjoy!
  6. Excellent with fresh sage and additional sausage 🙂


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