Pumpkin and Sausage Soup
Experience cozy comfort in every spoonful with this hearty Pumpkin and Sausage Soup, a perfect blend of savory and subtly sweet flavors. This easy-to-make recipe features rich Italian sausage browned to perfection, creamy pure pumpkin puree, and a medley of warm spices like cinnamon and nutmeg, all simmered together in a velvety chicken stock base. Heavy cream adds a luscious touch, while fresh parsley completes the dish with a pop of color and freshness. Ready in just 45 minutes, this fall-inspired soup is an ideal choice for weeknight dinners or holiday gatherings. Serve it with crusty bread for dipping, and let the comforting aroma of this flavorful soup fill your home!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 15 ounces pure pumpkin puree
- 4 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground Italian sausage to the pot and cook until browned, about 5–7 minutes, breaking it into smaller pieces with a wooden spoon as it cooks.
Remove the cooked sausage from the pot and set it aside, leaving behind any rendered fat.
In the same pot, add the diced onion and sauté for 3–4 minutes, or until softened.
Add the minced garlic and cook for an additional 1–2 minutes, stirring frequently to avoid burning.
Stir in the pumpkin puree, chicken stock, dried thyme, cinnamon, nutmeg, salt, and black pepper. Mix well to combine.
Return the cooked sausage to the pot and bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the heavy cream and heat for an additional 2–3 minutes, but do not let the soup boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the soup from the heat and ladle into bowls.
Garnish each serving with a sprinkle of chopped parsley for a fresh finish.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
