This Sausage Pumpkin Soup brings the warmth of autumn into every spoonful. Rich, creamy pumpkin pairs perfectly with savory sausage, aromatic spices, and a touch of sweetness for a hearty soup that’s both nourishing and incredibly satisfying.
As the leaves start to turn and the air becomes crisp, there’s something undeniably nostalgic about a simmering pot of soup.
Pumpkin has long been a symbol of fall and harvest, and this soup recipe pays tribute to that tradition in the most delicious way.
I first created this Sausage Pumpkin Soup on a rainy October evening.
I had leftover roasted pumpkin and a few Italian sausages in the fridge, and not much else.
Instead of the usual chili or stew, I decided to blend the pumpkin into a silky base and crumble in the sausage for richness.
The result? A comforting, velvety bowl of flavor that felt like autumn in a bowl.
It quickly became a staple in my kitchen—especially when guests come over for cozy dinners or Sunday lunches.
Now it’s your turn to enjoy this seasonal favorite and make it your own.
Why You’ll Love This
1. Bold and Comforting Flavors
The combination of earthy pumpkin and spiced sausage makes this soup incredibly flavorful. The savory sausage balances out the natural sweetness of the pumpkin, while garlic, onion, and herbs add aromatic depth. It’s a perfect balance of comfort and spice that feels like a warm hug in a bowl.
2. Quick and Simple to Make
This recipe is weeknight-friendly and doesn’t require fancy ingredients or complicated steps. With a few basic pantry items and under an hour of cooking time, you can have a pot of wholesome soup ready to enjoy. It’s perfect for beginner cooks or anyone short on time.
3. Nutritious and Filling
Pumpkin is a powerhouse of nutrients like vitamin A, potassium, and fiber. When paired with protein-rich sausage and optional leafy greens, this soup becomes a balanced meal in itself. You can even add beans or lentils for an extra boost.
4. Adaptable for Any Diet
This soup is easy to customize. Swap sausage for plant-based alternatives, use coconut milk instead of cream, or add in extra vegetables like kale or bell peppers. Whether you’re gluten-free, dairy-free, or low-carb, there’s a way to make this recipe work for you.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Type: American, Comfort Food, Fall Recipes
Servings: 4
Estimated Cost: $12–$15 (for 4 servings)
Equipment Needed:
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Immersion blender or countertop blender
- Ladle
- Measuring cups and spoons
- Optional: Soup bowls and garnishing tools (for serving)
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 cups chicken broth (low sodium recommended)
- 1/2 cup heavy cream or coconut milk
- Salt and pepper, to taste
- Optional: 2 cups chopped kale or spinach
- Optional garnish: sour cream, roasted pumpkin seeds, chopped parsley
Step-by-Step Instructions
Step 1: Cook the Sausage
Heat olive oil in a large soup pot over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and fully cooked, about 7–8 minutes. Remove sausage with a slotted spoon and set aside, leaving some fat in the pot for flavor.
Step 2: Sauté the Aromatics
Add the diced onion to the pot and sauté for 4–5 minutes, until softened and translucent. Stir in the garlic, smoked paprika, thyme, nutmeg, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.
Step 3: Add the Pumpkin and Broth
Stir in the pumpkin puree and pour in the chicken broth. Whisk well to combine everything into a smooth consistency. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Step 4: Blend for Creaminess
For a silky-smooth texture, use an immersion blender to puree the soup right in the pot. If you prefer a chunkier consistency, you can skip this step or only partially blend. If using a countertop blender, blend in batches and return to the pot.
Step 5: Stir in the Cream and Sausage
Pour in the heavy cream (or coconut milk) and stir well. Add the cooked sausage back into the soup and let everything simmer together for about 5–10 minutes so the flavors meld.
Step 6: Add Greens and Adjust Seasoning
If using chopped kale or spinach, stir it in during the last few minutes of cooking until wilted. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.
Nutrition Facts (Per Serving)
- Calories: 410
- Protein: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Fat: 29g
- Sodium: 850mg
- Vitamin A: 160% DV
- Vitamin C: 20% DV
- Iron: 15% DV
- Calcium: 10% DV
Tips for Success
Use High-Quality Sausage
The flavor of the soup heavily depends on your sausage. Choose a well-seasoned Italian variety—mild or spicy depending on your taste preferences.
Don’t Skip the Spices
Smoked paprika, thyme, and nutmeg may seem small, but they add incredible depth and warm notes that make this soup stand out.
Blend Carefully
If using a countertop blender, cool the soup slightly and blend in batches. Never fill the blender all the way—leave some room for steam to escape to avoid splattering.
Adjust the Thickness
For a thicker soup, simmer longer or reduce the amount of broth slightly. For a thinner soup, add an extra splash of broth or cream until your desired consistency is reached.
Common Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree fresh pumpkin or use cubed pumpkin simmered in the broth until tender, then blend. Just make sure to measure about 2 cups of puree.
What sausage works best for this recipe?
Italian sausage is ideal, but chicken sausage or even chorizo can be used for a different twist. For a leaner option, try turkey sausage.
Is this soup freezer-friendly?
Yes! Let the soup cool completely, then store it in freezer-safe containers for up to 2 months. Reheat on the stove with a splash of broth or cream to refresh the texture.
How do I make it dairy-free?
Use coconut milk, cashew cream, or a plant-based half-and-half alternative instead of heavy cream. The flavor remains rich and satisfying without dairy.
Variations & Substitutions
Make It Vegetarian
Swap the sausage for plant-based crumbles or sautéed mushrooms for a meat-free version. Use vegetable broth instead of chicken broth.
Add Extra Vegetables
Try stirring in roasted sweet potatoes, corn, or bell peppers for more texture and color. Leafy greens like Swiss chard or baby spinach work beautifully too.
Spice It Up
If you enjoy heat, add a dash of cayenne pepper or a few dabs of hot sauce. Spicy Italian sausage will also bring an extra kick.
Thicken with Beans
White beans or lentils make a great addition, especially if you want a heartier, protein-packed soup.
Serving & Pairing Suggestions
Serve this soup with a warm slice of crusty sourdough bread or garlic toast for dipping. A crisp green salad with apple slices or cranberries complements the richness of the soup beautifully.
For a complete fall dinner, pair it with a glass of dry cider or a spiced herbal tea. It also makes a comforting starter for a Thanksgiving or holiday meal.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
If freezing, be sure to leave room in your container for the soup to expand. Thaw overnight in the fridge before reheating.
Cozy Sausage Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy, casings removed
- 1 small onion diced
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes optional
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 cups chicken broth low sodium recommended
- ½ cup heavy cream or coconut milk
- Salt and pepper to taste
- Optional: 2 cups chopped kale or spinach
- Optional garnish: sour cream roasted pumpkin seeds, chopped parsley
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and fully cooked, about 7–8 minutes. Remove sausage with a slotted spoon and set aside, leaving some fat in the pot for flavor.
- Add the diced onion to the pot and sauté for 4–5 minutes, until softened and translucent. Stir in the garlic, smoked paprika, thyme, nutmeg, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.
- Stir in the pumpkin puree and pour in the chicken broth. Whisk well to combine everything into a smooth consistency. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- For a silky-smooth texture, use an immersion blender to puree the soup right in the pot. If you prefer a chunkier consistency, you can skip this step or only partially blend. If using a countertop blender, blend in batches and return to the pot.
- Pour in the heavy cream (or coconut milk) and stir well. Add the cooked sausage back into the soup and let everything simmer together for about 5–10 minutes so the flavors meld.
- If using chopped kale or spinach, stir it in during the last few minutes of cooking until wilted. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.
Notes
The flavor of the soup heavily depends on your sausage. Choose a well-seasoned Italian variety—mild or spicy depending on your taste preferences. Don’t Skip the Spices
Smoked paprika, thyme, and nutmeg may seem small, but they add incredible depth and warm notes that make this soup stand out. Blend Carefully
If using a countertop blender, cool the soup slightly and blend in batches. Never fill the blender all the way—leave some room for steam to escape to avoid splattering. Adjust the Thickness
For a thicker soup, simmer longer or reduce the amount of broth slightly. For a thinner soup, add an extra splash of broth or cream until your desired consistency is reached.
Nothing warms the soul like a comforting bowl of Sausage Pumpkin Soup.
With its bold, seasonal flavors and creamy texture, this soup is perfect for fall evenings, weekend dinners, or impressing your holiday guests.
Give it a try, make it your own with the tips and variations above, and share it with someone you love.
Happy cooking and enjoy every spoonful!
