Pumpkin Sausage Soup
This soup is hearty, comforting, and delicious. This pumpkin sausage soup is ready in about 30 minutes, making it the perfect dinner on a cool night.
This flavor boasts heartwarming flavors of sausage, along with garlic and ginger which gives this soup a fantastic flavor.
It’s comfort in each spoonful.
If you’re a huge pasta fan… pour this soup right over cooked pasta for a delicious meal.
This sausage pumpkin soup is ready in about 30 minutes and the leftovers if you have any are so yummy. I like to freeze a portion or two to be able to enjoy it anytime. Add the topping after you heat the soup.
Optional times to add to this pumpkin and sausage soup:
I’ve added sausage and beans, you can easily use diced chicken and add kale for another flavor profile.
I’ve added some cream before serving, you can add a cup of heavy cream to the entire pot if desired.
I add sprigs of fresh sage, dry sage is another great option.
Add in some more veggies, use carrots and celery if you prefer. Add in some chopped fresh spinach too.
Fresh, crispy croutons are a great option to give each bowl a great crunch!
How can I make this soup creamy?
Add in some heavy cream, half and half, or milk (coconut milk, and almond milk are also options)
What options are there besides sausage?
This pumpkin soup with sausage can be made without sausage. Use ground chicken, turkey, or pork are all great options, you can use diced chicken, or add twice the amount of beans if desired.
Sorry if you read the recipe and I forgot to add the pumpkin, where was my brain at… it’s added now. Happy someone alerted me to the mistake 🙂
Pumpkin Sausage Soup
Ingredients
- 1/2 cup died, white onion
- 1 tablespoon oil (avocado oil)
- 1 tablespoon butter
- 3 cloved garlic, minced or diced
- 3 tablespoons flour
- 4 cups chicken broth (or water and chicken bouillon) Add chicken bouillon to the soup for the desired flavor, I add a tablespoon
- 2 teaspoons fresh ginger grated fine dry ginger can be used if you don't have fresh
- 1 15 oz can pumpkin puree or 2 cups fresh pumpkin puree
- 1 15 oz can white cannelloni beans, rinsed and drained
- 1/2 cup finely grated Romano/Parmesan cheese
- 1 cup fresh baked croutons
- 1/4 cup heavy cream
Instructions
- In a 6 quart pot or similar on high, heat a tablespoon of oil and butter add the ground sausage, and stir or use a meat chopper to break up the pieces so they are small as it cooks.
- Add in the diced onion and stir
- Next, add in the garlic and give that a stir
- Place the flour in the pot and stir well to coat the sausage well
- Next, add in the chicken broth and any additional chicken bouillon flavor.
- Add in fresh grated ginger or dry ginger
- Stir in pumpkin puree
- Mix in the drained, rinsed beans and stir to combine, simmer over medium low to allow the flavors to develop.
- add salt and pepper to taste
- Gather your toppings, sage, cheese, heavy cream, croutons. Portion the soup into bowls and top with desired toppings.
Get more tips on making soup HERE!
My list of must-have items to make soup
- Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
- Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
- Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
- a ladle is great to put soup into serving bowls and canning jars
- I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
- Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
- Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
- Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
- Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!