Pumpkin Sausage Soup. Very very good!

Pumpkin Sausage Soup. Very Very Good! Recipe

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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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30 Min
1 Hr
Stove Top


  • 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!

Printable Recipe Card

About Pumpkin Sausage Soup. Very very good!

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

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