Easy Pumpkin Sausage Soup recipe makes a hearty, comforting meal all-in-one bowl. Creamy pumpkin soup, combined with robust sausage and kale, is made effortlessly using canned pumpkin for a quick dinner or lunch.
Creamy Pumpkin Soup with Sausage
Pumpkin Sausage Soup is the newest recipe to officially kick off soup season! It has quickly became a family-favorite, beating out frequently requested Stuffed Pepper Soup and Buffalo Chicken Chili. Not only does its flavor appeal to all, but I have no complaints making such an easy recipe!
It’s as easy as browning sausage, onions, and mushrooms, then adding the canned pumpkin puree, broth, and spices. Without a long simmer time, it makes the ideal emergency meal on the table in less than 30 minutes.
Plus, this soup recipe is not only a meal all-in-one, loaded with veggies and protein, but is easily adaptable to a variety of flavors or modifications. Leave out the kale, or swap it with baby spinach. Add bites of sweet potatoes for a heartier soup, or even make this gluten-free soup into a dairy-free recipe as well!
- Bulk Italian Sausage – This appeals to kids and adults, but it can be replaced with a spicier sausage or a healthier one, like chicken or turkey sausage. Alternatively, like this equally delicious and quick kale soup recipe, the protein can be swapped out with smoked sausage as well.
- Mushrooms – White, button mushrooms or use sliced baby bellas
- Canned Pumpkin – The perfect fall flavor and makes this soup recipe very quick and easy!
- Kale – We are a family of kale lovers, but baby spinach my be used or omit it from the recipe.
- Heavy Cream – Adds creaminess to the soup or replace it with canned coconut milk.
- Sharp Cheddar Cheese – Use freshly grated cheese instead of pre-shredded for an ultra smooth consistency.
How To Make pumpkin sausage soup
This pumpkin soup with sausage was adapted from Taste of Home’s recipe. I added fresh kale to add compliment the sausage and savory pumpkin flavor, reduced the amount of cheddar cheese, which I found to be a little heavy-handed, and added a hint of pure maple syrup.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.
- To the pan, add the chicken broth, can of pumpkin puree, spices, and maple syrup. Bring to boil, then cover and simmer on low heat for 10 minutes.
- Stir in the heavy cream and chopped kale. Stir until the leaves are wilted.
- In a small bowl whisk together the cornstarch with water. Stir into the pan. Bring to a boil, then stir constantly until thickened, about 1-2 minutes.
- Add the freshly grated cheese handfuls at a time, stirring until melted.
ingredient additions / modifications
Sweet Potatoes – Add bite-sized pieces of sweet potatoes with the broth, pumpkin, and seasonings. Cover and simmer for 10-20 minutes, or until the potatoes are tender.
Coconut Milk – To make a dairy-free recipe, or add another layer of flavor, substitute full-fat canned coconut milk for the heavy cream.
Spinach – If you do not like kale, fresh spinach may be used, or leave out the greens completely.
Sausage – For a healthy recipe, replace the Italian sausage with chicken or turkey sausage. For a spicy soup, use andouille, chorizo, or hot Italian sausage.
Fresh Pumpkin – If you would rather use fresh pumpkin in place of the canned, seed, quarter, and roast a 4 pound pie pumpkin in a 425ºF oven for 35 minutes.
Cheese – In place of sharp cheddar, use any smooth melting cheese, but freshly grated is preferred. For dairy-free soup, omit the cheese or replace it with 1/4 cup nutritional yeast.
storing / freezing tips
Leftovers will stay good 2-3 days stored in an airtight container in the refrigerator. Reheat gently on the stove top or microwave at 50% power until heated through.
You may also freeze leftovers in a sealed container up to 2 months. Thaw overnight in the fridge and reheat over low heat.
What goes with pumpkin soup?
This pumpkin soup recipe is a hearty bowl full of protein and veggies so it definitely could be a meal all in one!
If you do want to serve something alongside it, a simple meal of soup, salad, and bread would be ideal. I love to pair it with another fall favorite, Harvest Salad, and garlic bread or quick cheese bread.
If you have leftovers and want to change up the meal, consider serving it as a sauce spooned over pasta or rice.
Make this soup dairy-free with some simple substitutions. Similar to Copycat Panera Autumn Squash Soup, using canned coconut milk is an ideal non-dairy swap for the heavy whipping cream and adds another layer of flavor.
The cheddar cheese may be omitted from the recipe, or replace it with 1/4 cup nutritional yeast to mimic the cheesy flavor.
using fresh pumpkin
Replace the canned pumpkin with one 4 pound pie pumpkin. Halve, scoop out the seeds, and then quarter each half. Place the pumpkin pieces on a parchment-lined baking sheet. Roast in a 425ºF oven for 35 minutes, or until it is easily pierced with a fork.
Cool slightly, then use a large spoon to scrape out the flesh, discarding the skins. Use the cooked pumpkin in place of the canned in the recipe.
substituting other sausages
Use any type of preferred sausage. I like Italian sausage because it appeals to the kids and keeps the spice level moderate. However, for spicy pumpkin soup use andouille, chorizo, or hot Italian sausage.
To reduce calories and make a healthier recipe, substitute chicken or turkey sausage. Another option is to not add the sausage at all for a vegetarian soup.
low carb modification
Adding cornstarch for thickening keeps this recipe from being labeled keto / low carb. However, there are many low carb substitutes for cornstarch, such as xanthan gum. You will only need 2-3 teaspoons xanthan gum mixed with a little water to thicken this soup recipe.
On the other hand, the canned pumpkin and cheddar does naturally add a thickness to it, so the thickening agent can be left out as well.
More Recipes using canned pumpkin
- Pumpkin Lush
- Pulled Pork Chili
- Gluten-Free Pumpkin Muffins
- Pumpkin Oat Flour Muffins
- Gluten-Free Pumpkin Bread
SAVE THIS recipe for pumpkin sausage soup TO YOUR PINTEREST BOARD!
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Quick & Easy Pumpkin Sausage Soup (So Creamy!)
- 1 pound bulk Italian sausage
- 8 ounces fresh mushrooms sliced
- 1 small onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 15 ounce can pumpkin puree
- 1 tablespoon pure maple syrup (or substitute brown sugar)
- 2 teaspoons Italian seasoning
- 1 teaspoon ground tumeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4-5 cups fresh kale leaves
- ½ cup heavy cream
- 3 tablepsoons cornstarch
- 3 tablespoons water
- 1 – 1 ½ cups freshly grated sharp cheddar cheese
- In a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.1 pound bulk Italian sausage,8 ounces fresh mushrooms,1 small onion,4 cloves garlic
- To the pan, add the broth, pumpkin, maple syrup, Italian seasoning, turmeric, cinnamon, ginger, and nutmeg. Bring to boil, then cover and simmer on low heat for 10 minutes.4 cups chicken broth,15 ounce can pumpkin puree,1 tablespoon pure maple syrup,2 teaspoons Italian seasoning,1 teaspoon ground tumeric,½ teaspoon ground cinnamon,½ teaspoon ground ginger,¼ teaspoon ground nutmeg
- Stir in the heavy cream and chopped kale. Stir until the leaves are wilted.4-5 cups fresh kale leaves,½ cup heavy cream
- In a small bowl whisk together the cornstarch with water. Stir into the pan. Bring to a boil, then stir constantly until thickened, about 1-2 minutes.3 tablepsoons cornstarch,3 tablespoons water
- Add the freshly grated cheese, handfuls at a time, and stirring until melted. Serve immediately.1 – 1 ½ cups freshly grated sharp cheddar cheese
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storing / freezing tipsLeftovers will stay good 2-3 days stored in an airtight container in the refrigerator. Reheat gently on the stove top or microwave at 50% power until heated through. You may also freeze leftovers in a sealed container up to 2 months. Thaw overnight in the fridge and reheat over low heat. Adapted from Taste of Home
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