Pumpkin Sausage Soup. Very Very Good! Recipe

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Pumpkin Sausage Soup. Very very good!

R S

By
@BirdieGal

Okay....you may be thinking PUMPKIN SOUP? I promise this is so very good and in no way tastes like a pumpkin pie. It is not sweet. Rather it is rich, creamy, earthy and so satisfying. It makes a large pot (only way I know how to make soups, stews and chili). My neighbor is always asking me to bring some to her (she is alone) when I make this...and I always do.


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Serves:

A LOT

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

16 oz
mild or sweet italian sausage. bulk or casings removed
1/2 c
minced onions, fresh
1 clove
garlic, minced
1 Tbsp
italian seasoning.
2 c
finely diced cremini mushrooms
15 oz
canned pumpkin. not pie mix
5 c
low sodium chicken stock
1/2 c
heavy cream
1/2 c
sour cream
1/2 c
water

THIS MAY BE MY FAVORITE SOUP.

Directions Step-By-Step

1
First start by gathering all your ingredients.
2
In a Dutch oven or large pot brown the sausage making sure to break it up VERY finely. I use my spurtle to start and then go to a potato masher to get the sausage fine. Drain any grease.
3
Add the onion, garlic, Italian seasoning and mushrooms. Sauté until the mushrooms get some color and release some of their liquid.
4
Add in the pumpkin. Stir to incorporate. Then add broth. Stir. Simmer over low heat for at least 30 minutes. Stir occasionally. I usually let it cook for 1 hour or so. Just gives it a deeper flavor.
5
Remove from heat. Add in the heavy cream, sour cream and water. Stir well.
I like to serve this with pieces of good grilled sourdough that has been drizzled with olive oil, salt and pepper.
EAT! Enjoy!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #easy