Pumpkin sausage soup is a hearty and delicious soup that is easy to make and is perfect on a cold fall or winter day. It’s made with a combination of pumpkin puree, sausage, chicken broth, and spices. It’s a rich and creamy soup recipe the whole family will enjoy.
When fall rolls around, three things have pride of place in my recipe rotation – pumpkins, apples, and soups. I make all kinds of baked goods, but I also churn out a ton of soups. There’s just nothing better on a cold day than a piping-hot bowl of soup. This recipe is one of my favorites because it combines pumpkin and soup into one dish. It’s the ultimate fall recipe! I love to make a batch of this pumpkin sausage soup for my guy and myself and eat it for a few days. It’s just so good! I’ve also been known to bring it to fall potlucks and parties.
Pumpkin Sausage Soup
This easy, delicious soup starts with sautéed Italian sausage, onions, carrots, and celery. I combine it with pumpkin puree, chicken broth, and classic fall spice and then cook it all until the flavors meld and the vegetables are nicely tender. The entire process only takes about 30 minutes from start to finish, and when it’s all said and done, I have a hearty, delicious fall soup that everyone loves. It’s just so delicious, and being so easy to make, it’s in heavy rotation in my soup recipe list.
Why You’ll Love This Pumpkin Sausage Soup Recipe
- It’s a delicious and comforting soup recipe that is rich, creamy, and flavorful.
- It is easy to make and comes together in about 30 minutes.
- It’s versatile and can be customized to your liking by adding different vegetables, proteins, or spices, different types of sausage, mushrooms, or even kale.
Pumpkin Sausage Soup Ingredients
You’ll only need a few simple ingredients to make this recipe, and most of them are already in your kitchen right now. The only thing you might have to buy is the pumpkin puree.
- Olive oil
- Ground Italian sausage
- Onion
- Carrots
- Celery stalks
- Pumpkin puree
- Chicken stock
- Salt
- Black pepper
- Ground cinnamon
- Ground nutmeg
- Fresh parsley
How to Make Pumpkin Sausage Soup
This soup is one of the quickest and easiest you’ll ever make. It only takes a few simple steps and about 30 minutes!
Step 1: Cook the Sausage
Cook the sausage in oil in a large pot over medium heat until browned and thoroughly cooked.
Step 2: Add the Vegetables
Add the onions, carrots, and celery and cook until the veggies are softened – about 5 minutes. Drain and return to pan.
Step 3: Add the Remaining Ingredients
Add the pumpkin puree, chicken broth, salt, pepper, cinnamon, and nutmeg and stir. Bring to a boil.
Step 4: Simmer
Reduce the heat and simmer for 15 to 20 minutes until the vegetables are tender. Stir in parsley and enjoy!
Recipe Tips
- Be sure to drain your sausage to avoid a greasy soup.
- Make certain you buy pumpkin puree and not pumpkin pie filling. They are often sold next to each other.
- A Dutch oven works so well for this recipe.
Variations and Substitutions
- Try using turkey sausage or smoked sausage in this recipe.
- Use spicy Italian sausage for extra heat or sweet Italian sausage.
- Try adding red pepper flakes.
- Try adding potatoes, mushrooms, kale, or spinach to this soup.
- Sprinkle with Parmesan cheese, if desired.
What to Serve with Pumpkin Sausage Soup
This delicious soup is a full meal all on its own. It’s so hearty that I recommend keeping the sides simple. Try serving it with:
- Garden salad
- Crusty bread and butter
- Garlic bread
- Breadsticks
- Grilled cheese sandwiches
Recipe FAQ
Pumpkin goes well with a variety of spices. Pair it with:
Cinnamon
Nutmeg
Mace
Thyme
Allspice
Cayenne
Turmeric
Rosemary
Cumin
Basil
If you prefer thicker pumpkin soup, add a slurry of 1 tablespoon of cornstarch and 2 tablespoons of the soup to the pot. Then, simmer until thickened.
The combination of naturally sweet pumpkin, fall spices, and zesty Italian sausage makes a delicious flavor profile.
If your pumpkin soup tastes bland, simply add a bit more salt. The salt will intensify the flavors of the pumpkin, sausage, and spices.
Yes. Pumpkin sausage soup freezes very well and will last for up to 3 months in the freezer.
How to Store and Reheat Pumpkin Sausage Soup Leftovers
Refrigerate this soup for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the soup, place it in a pot and cook over medium-low heat until heated through.
Try This Creamy Pumpkin Soup Recipe Today
This pumpkin sausage soup is super hearty and flavorful, and it’s ridiculously easy to make. You can’t beat it! It’s so rich, meaty, and filled with fall flavors that you’ll wonder how you ever lived without it. The next time you’re craving a hearty soup on a fall or winter day, give this one a try. I guarantee you’ll fall in love with it. So will your family!
More Delicious Soup Recipes You’ll Enjoy
This Tuscan Vegetable Soup is a hearty and delicious soup recipe that is easy to make and is great on a cold winter’s night.
Pumpkin Sausage Soup
Ingredients
- 1 tablespoon olive oil
- ½ pound ground Italian sausage
- 1 medium onion, diced
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 15 ounce can pumpkin puree
- 4 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup chopped fresh parsley
Instructions
- In a large pot over medium heat, heat oil.
- Add sausage and cook until browned and thoroughly cooked. Drain and return to pan.
- Add onions, carrots, and celery to the pot and cook until veggies are softened, about 5 minutes.
- Pour pumpkin puree, chicken broth, salt, pepper, cinnamon, and nutmeg to the pot. Stir and bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
- Remove from heat, stir in parsley, and serve hot.
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