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pumpkin sausage soup. very very good!

Recipe by
Redding, CA 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.

yield serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For pumpkin sausage soup. very very good!

  • 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

How To Make pumpkin sausage soup. very very good!

  • 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!

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