pumpkin sausage soup. very very good!
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.
No Image
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
A LOT
Ingredients
- 16 ounces mild or sweet italian sausage. bulk or casings removed
- 1/2 cup minced onions, fresh
- 1 clove garlic, minced
- 1 tablespoon italian seasoning.
- 2 cups finely diced cremini mushrooms
- 15 ounces canned pumpkin. not pie mix
- 5 cups low sodium chicken stock
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup water
- THIS MAY BE MY FAVORITE SOUP.
How To Make pumpkin sausage soup. very very good!
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Step 1First start by gathering all your ingredients.
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Step 2In 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.
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Step 3Add the onion, garlic, Italian seasoning and mushrooms. Sauté until the mushrooms get some color and release some of their liquid.
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Step 4Add 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.
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Step 5Remove 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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