This creamy Sausage Pumpkin Soup Recipe is so hearty and comforting! Spicy or mild Italian sausage creates the perfect sweet and salty bite!
Got pumpkin recipes on the brain? Try these Pumpkin Glazed co*cktail Meatballs for appetizers or dinner! Wash it all down with a Pumpkin Drop Martini for a real fall themed meal!
Hearty Pumpkin Soup with Italian Sausage
We’re not really the ones over here roasting whole pumpkins and scraping out the flesh to make pumpkin soup. I know those recipes have their time and place but it’s not here.
There’s nothing wrong with using perfectly delicious canned pumpkin from the store to get this creamy Sausage Pumpkin Soup Recipe on the table in a normal amount of time for dinner!
This pumpkin soup is also pretty loaded with Italian sausage because well, sausage. It really does belong in most soup recipes in my opinion. All kidding aside, we added sausage to this soup to make it a little more hearty, if you have growing boys like we do, dinner has to be tasty AND filling!
How Do You Make Pumpkin Soup?
All you need to do is cook down onions and carrots, brown Italian sausage and get a can of pumpkin puree. These are the basic ingredients to make this pumpkin soup, along with chicken stock and cream.
I can’t stress enough that you need to use good chicken stock when you’re making any soup recipe. If you use a water-like chicken broth the soup is going to taste like that. Weak and no flavor.
Our favorite boxed chicken broth is from Trader Joe’s, it pours out thick and is so flavorful you can sip it straight up, as is. If you don’t have a TJ’s near you, just test out a few different brands from the store to see which has the best flavor.
Can I Use Canned Pumpkin To Make Pumpkin Soup?
Like I said before, hell yeah. Let’s make things easy when we can, ok? I’ve tried making fresh pumpkin puree and I have to tell you, I like the canned stuff better.
Also, you’re going to need to use unsweetened pumpkin puree, not the sweetened kind like you would use for making a pie. Grab a good quality can of pumpkin from the grocery store and get on your way home.
I’m sure you have better things to do than roasting whole pumpkins today. Try one of our Pumpkin Cheesecake Martinis with all your spare time!
What Can I Serve With Pumpkin Soup?
Since this creamy pumpkin soup recipe is pretty rich, you’re going to want a crisp salad or maybe roasted vegetables on the side. Really, all I need is this sausage soup and a loaf of bread to call it a meal.
But if you’re making this soup for a dinner party or want to stretch it out for a crowd, sides are always good!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
Author:Dan
Prep Time:5 minutes
Cook Time:20
Total Time:25 minutes
Yield:8 Servings 1x
Print Recipe
This creamy pumpkin soup is beefed up with Italian sausage! Use canned pumpkin to make this soup recipe a breeze!
Scale
Ingredients
1 tablespoon olive oil
1 1/2 cups diced onion
1 cup diced carrots
1 teaspoon kosher salt
Fresh black pepper to taste
1 tablespoon chopped garlic
1 pound Italian sausage, casings removed
4 cups good quality chicken stock or broth
15 ounce can pumpkin puree (not sweetened)
1 tablespoon chopped sage
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
2 tablespoons brown sugar
Roasted pumpkin seeds (pepitas) for garnish
Instructions
Add the oil to a heavy bottomed soup pot or dutch oven. Add the onions and carrots and cook while stirring for 5 minutes until the vegetables have softened.
Season the vegetables with salt, pepper and the chopped garlic.
Add the sausage to the pot, breaking up into smaller pieces as it browns. When browned through, tilt the pot to the side and spoon off any excess drippings if needed.
Stir in the chicken broth, pumpkin puree, sage, nutmeg, cream and brown sugar. Bring to a simmer and let cook for 20 minutes.
Taste for seasonings and serve with roasted pumpkin seeds for garnish.
There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.
If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.
Pumpkin seeds contain tryptophan – an amino acid – which increases our sleep hormone melatonin. So if you're finding it hard to drift off, why not try combining them with other foods that contain a lot of tryptophan, such as turkey, chicken, rice and tofu, in your evening meal?
The Sugar Pie Pumpkin is often considered the crème de la crème of cooking pumpkins. Its deep orange flesh is sweet, smooth, and creamy, making it perfect for pies, soups, and purees. This culinary gem pairs beautifully with warm spices like cinnamon, nutmeg, and cloves, creating irresistible autumnal flavors.
You can also choose to freeze your pumpkin soup, where it will last up to 2-3 months. How do you tell if Pumpkin Soup is bad? To tell if pumpkin soup has gone bad, start by smelling it. If it has an off-putting or sour smell, it's likely spoiled.
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
Cucurbits can contain cucurbitacin, a toxic compound that gives off a bitter taste. The bitterness is bred out of domesticated cucurbits. But sometimes insects moving from one field to another cross-pollinate a cultivated plant with a wild or ornamental one.
The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).
If your puree is more watery than canned puree, you should strain it in a cheesecloth-lined mesh strainer for 15-30 minutes or until thickened before using the puree in your favorite pumpkin pie recipe. You can also spread it out on a baking sheet and bake it at 300°F, stirring frequently, until thickened.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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