This creamy pumpkin soup is beefed up with Italian sausage! Use canned pumpkin to make this soup recipe a breeze!
Scale
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups 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 good quality chicken stock or broth
- 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
- Roasted pumpkin seeds (pepitas) for garnish
Instructions
- 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 the chopped garlic.
- 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. Bring to a simmer and let cook for 20 minutes.
- Taste for seasonings and serve with roasted pumpkin seeds for garnish.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
