Cozy Sausage Pumpkin Soup
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.
Servings 4
Calories 410kcal
Cost $12–$15
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
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.
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.