There’s something so comforting about a warm bowl of Pumpkin Sausage Soup. I remember the first time I made it; my family gathered around the table, curious about the delicious aroma wafting from the kitchen. It was one of those chilly fall evenings when the days start to shorten, and you just crave something hearty and flavorful. I wanted to create a dish that would not only warm us up but also bring a sense of home and togetherness.
This soup has become a staple in our household, especially during the cooler months. My kids love the rich, creamy texture of the pumpkin combined with the savory sausage, and I love how simple it is to make. With just a handful of ingredients, you can whip up a pot of soup that feels like a warm hug. It’s perfect for busy weeknights when you need to get dinner on the table quickly, but it’s also great for cozy weekends when you want to linger over a bowl and catch up with family.
One of the best parts about this recipe is its versatility. Feel free to adjust the spices to your family’s taste, and don’t hesitate to add your favorite veggies to make it even heartier. I like to serve it with some crusty bread on the side, but it’s also delightful on its own. Trust me, this soup will quickly become a beloved dish in your home, just as it has in ours. So grab your pot and let’s dive into making this delicious Pumpkin Sausage Soup together!
How to Make Pumpkin Sausage Soup
Click here to get printable version
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped onion
- 1 cup chopped carrots
- 1 teaspoon sea salt
- Ground black pepper to taste
- 1 tablespoon minced garlic
- 1 pound Italian-style sausage, casings removed
- 4 cups high-quality chicken broth
- 15-ounce can pumpkin puree (unsweetened)
- 1 tablespoon minced sage
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pumpkin seeds (pepitas) for garnish
Directions
In a heavy-bottomed soup pot or Dutch oven, warm the olive oil over medium heat. Toss in the chopped onions and carrots, cooking while stirring occasionally for about 5 minutes, or until the veggies begin to soften.
Add the sea salt, black pepper, and minced garlic to the pot, stirring well.
Introduce the sausage into the pot, breaking it into smaller pieces as it cooks. Continue cooking until the sausage is fully browned, then tilt the pot to drain off any excess fat if necessary.
Stir in the chicken broth, pumpkin puree, minced sage, nutmeg, heavy cream, and brown sugar. Bring the mixture to a gentle simmer and allow it to cook for 20 minutes.
Adjust the seasoning as needed, then serve the soup hot, garnished with roasted pumpkin seeds for an added crunch.
Storing Suggestion
This Pumpkin Sausage Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in individual portions, and it will keep well for about 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Cooking Tips
If you’re looking to enhance the flavors of this soup, consider adding a pinch of cayenne pepper for a little heat or a splash of apple cider vinegar for brightness. Additionally, feel free to substitute ground turkey or chicken for the sausage to lighten it up or add more veggies like bell peppers or spinach for added nutrition.
Serving Suggestions
Serve this soup with a side of crusty bread or garlic bread for a hearty meal. A light green salad with a vinaigrette pairs nicely, providing a refreshing contrast to the creamy soup. For a complete meal, consider a glass of crisp white wine or sparkling apple cider.
Ingredient Substitutions
Don’t have heavy cream? You can use coconut milk or half-and-half for a lighter version. If you’re out of sage, thyme or rosemary would also work well in this recipe. For a vegetarian option, swap the sausage for your favorite plant-based protein or mushrooms.
Seasonal Variations
In the fall, you can add diced apples or sweet potatoes to the soup for a seasonal twist. During the summer months, try using fresh herbs like basil or cilantro to brighten the flavors, and add some diced zucchini or corn for freshness.
Allergen Information
This recipe contains common allergens such as dairy (heavy cream) and gluten (if using bread as a side). For dairy-free options, consider using coconut cream or nut milk as substitutes. If gluten is a concern, ensure the bread is gluten-free, and you can also serve the soup on its own without any sides.
FAQ
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat it on the stove or in the microwave.
How can I thicken the soup?
If you prefer a thicker consistency, you can use an immersion blender to blend part of the soup before serving. Alternatively, add a tablespoon of cornstarch mixed with water during the simmering process to achieve a thicker texture.
What can I use instead of Italian sausage?
You can easily swap the Italian sausage for ground turkey, chicken, or even a plant-based sausage for a lighter or vegetarian option. Just adjust the seasonings as needed to maintain flavor.
Is this soup gluten-free?
The ingredients listed are gluten-free, but if you’re serving it with bread, make sure to use gluten-free options. Always double-check ingredient labels to be safe.
Can I freeze this soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What is the best way to reheat leftover soup?
The best way to reheat leftover Pumpkin Sausage Soup is on the stovetop over low heat, stirring occasionally. You can also use a microwave, but be sure to cover it to avoid splatters and heat in short intervals, stirring in between.
Pumpkin Sausage Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 cups chopped onion
- 1 cup chopped carrots
- 1 teaspoon sea salt
- Ground black pepper to taste
- 1 tablespoon minced garlic
- 1 pound Italian-style sausage casings removed
- 4 cups high-quality chicken broth
- 15 ounce pumpkin puree unsweetened
- 1 tablespoon minced sage
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pumpkin seeds for garnish
Instructions
- Heat the olive oil in a heavy-bottomed soup pot or Dutch oven. Add the chopped onions and carrots, and cook, stirring occasionally, for 5 minutes until the vegetables start to soften.
- Season the vegetables with sea salt, ground black pepper, and minced garlic.
- Add the sausage to the pot, breaking it into smaller chunks as it cooks. Once browned completely, tilt the pot to remove any excess fat if necessary.
- Mix in the chicken broth, pumpkin puree, minced sage, grated nutmeg, heavy cream, and brown sugar. Bring the mixture to a simmer and cook for 20 minutes.
- Adjust seasoning as needed and serve with a sprinkle of roasted pumpkin seeds on top.
