This creamy Sausage Pumpkin Soup Recipe is so hearty and comforting! Spicy or mild Italian sausage creates the perfect sweet and salty bite!

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1 tablespoon olive oil
1 cup diced onion
1 cup diced carrots
1 teaspoon kosher salt
Fresh black pepper to taste
1 tablespoon chopped garlic
1 pound Italian sausage, casings removed
4 cups chicken stock
15 ounce can pumpkin puree (not sweetened)
1 tablespoon chopped sage
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
2 tablespoons brown sugar (optional, start with 1 tablespoon then add more if you like)
Pumpkin seeds for garnish (optional)

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Add the oil to a heavy bottomed soup pot or dutch oven. Add the onions and carrots and cook while stirring for 5 minutes until the vegetables have softened. Season the vegetables with salt, pepper and then add the chopped garlic, cooking for 1 minute.
Add the sausage to the pot, breaking up into smaller pieces as it browns. When browned through, tilt the pot to the side and spoon off any excess drippings if needed.
Stir in the chicken broth, pumpkin puree, sage, nutmeg, cream and brown sugar. Simmer for 15 minutes to allow the flavors to blend together.
Taste for seasonings and serve with roasted pumpkin seeds for garnish.

Store: Let the soup cool to room temperature and then store in an air tight container in the refrigerator for up to 4 days.

Freeze: You can freeze this soup in an air tight container or freezer bags for up to 4 months.

Reheat: Reheat on the stove top or in the microwave until warmed through.