Pumpkin Sausage Soup

bowl of pumpkin soup with sausage, greens and cheese.

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5 from 1 vote

A hearty, satisfying soup that's the ultimate comfort food.

Course Appetizer, Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 571kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven

Ingredients

1 pound bulk Italian sausage
2 cups sliced fresh mushrooms
1 cup diced onion
4 garlic cloves, minced
4 cups chicken stock
1 – 15 oz can of Farmer’s Market Foods Organic Pumpkin Puree
1 tablespoon granulated sugar
1-2 sprigs of fresh rosemary, finely chopped
2 teaspoons Italian seasoning
1 teaspoon ground turmeric
½ teaspoon ground ginger
½ tsp ground black pepper
4-5 cups chopped kale
½ cup heavy whipping cream
⅓ cup cold water
⅓ cup cornstarch
2 cups shredded smoked cheddar cheese

Instructions

In a Dutch oven, sauté the sausage, mushrooms, and onion over medium-high heat until sausage is fully cooked, the mushrooms are tender, and the onions are slightly translucent, about 8-10 minutes. Break the sausage into crumbles and drain off any excess fat/liquid. Add in garlic and cook for another minute.
Add chicken stock/broth, pumpkin puree, sugar, Italian seasoning, turmeric, ginger, and black pepper. Bring to a boil and then reduce heat. Cover and let simmer for 10 minutes.
Stir in the cream and chopped kale. In a small bowl, whisk together the water and cornstarch until smooth, creating a cornstarch slurry. Stir the cornstarch slurry into the pot and bring to a boil. Cook, stirring frequently, until the soup thickens, about 1-2 minutes. Stir in the cheese and cook just until melted. Serve and enjoy!

Notes

Makes approximately 6 servings.

Storage: allow the soup to cool down, then store in an airtight container in the refrigerator for up to 3 or 4 days.

Cheese: The smoky cheddar cheese is an important part of this recipe. It adds a rich depth of flavor to the soup, so if possible, don't use substitutes.

Recipe courtesy of Farmer's Market Foods, and adapted from Taste of Home.

Nutrition