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Bowl of creamy Pumpkin and Sausage Soup garnished with herbs.

Pumpkin and Sausage Soup

A cozy, creamy soup made with pumpkin and savory sausage, perfect for chilly nights. This easy recipe delivers hearty flavors without complicated steps.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage, mild or spicy Choose based on preference
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option
  • 1 can pumpkin puree (about 15 ounces) Use plain pumpkin puree, not pie filling
  • 1 cup cream or half and half Optional, for a creamier texture
  • 1-2 cups greens (like spinach or kale) Optional but recommended
  • to taste salt and pepper
  • pinch chili flakes or paprika Add for heat if desired

Method
 

Cooking
  1. In a big pot, cook the sausage over medium heat until browned, breaking it up as you go. Spoon off extra grease if necessary.
  2. Add the chopped onion and cook for about 3 to 5 minutes until it softens. Stir in the minced garlic and cook for about 30 seconds.
  3. Pour in the broth and scrape the bottom of the pot to mix in the browned bits for flavor.
  4. Stir in the pumpkin puree until the soup looks smooth and creamy. Let it come to a gentle simmer.
  5. Simmer for 10 to 15 minutes. If you want it richer, stir in the cream at the end and keep it on low heat.
  6. Add the greens in the last few minutes of cooking until they wilt. Taste and adjust with salt, pepper, and spices.

Notes

Serve with crusty bread or a side salad. This soup is easy to double for larger gatherings, as it disappears quickly!