My easy pumpkin sausage soup recipe is a creamy, cheesy fall soup that’s ready in 30 minutes. Just brown some savory sausage with mushrooms, stir in canned pumpkin puree and handfuls of sharp cheddar, then finish with fresh kale (or spinach). It’s naturally gluten-free with no roux or flour needed, plus there’s an easy dairy-free swap. No excuses for skipping this cozy bowl of comfort.

a bowl of pumpkin soup with a blue napkin and biscuits in the background
If you haven’t experiences this cozy soup combo, savory pumpkin and sausage, then please do yourself a favor and try this easy soup recipe!

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My Favorite Pumpkin and Sausage Soup

Our family can’t get enough of this pumpkin and sausage soup, so I figure what better way to officially kick off soup season. As far as recipe requests go, it has quickly threatened to beat out another frequent request from my kids, classic stuffed pepper soup with ground beef. Either way, I have no zero complaints making such an easy recipe.

It’s basically a quick dump and simmer, starting off browning the Italian sausage with onions and mushrooms. The rest gets thrown in the pot, adding the canned pumpkin, broth, and spices. Without a long simmer time, it makes the ideal quick dinner idea, on the table in less than 30 minutes.

Cheesy pumpkin soup is a meal all-in-one, loaded with veggies and meat, so I normally serve it with something simple, like my autumn fresh greens salad with apples and pecans. Of course pumpkin kale soup screams for dunking, so I’ll grab whatever frozen bread I have from my collection of easy GF breads, warm it, and call it a day.

This could easily become my favorite fall soup, easy to make and tastes fantastic, will make again for the holidays.

—Martha

Ingredient Tips & Swaps

  • Bulk Italian Sausage – This appeals to kids and adults, but it can be replaced with a spicier sausage, smoked sausage, chicken or turkey sausage.
  • Mushrooms – Any kind work, or you can leave them out
  • Canned Pumpkin – The recipe uses one full can of pumpkin, but some readers have swapped out fresh. You will need a 4 pound pie pumpkin, roasted until soft.
  • Kale – We are a family of kale lovers, but baby spinach my be used or just leave out.
  • Heavy Cream – Adds creaminess, but can be swapped with evaporated milk, half and half, or canned coconut milk for a dairy-free recipe.
  • Sharp Cheddar Cheese – I always use freshly grated because it melts smoother. Even if are skeptical of sharp cheeses, trust me, mild cheddar gets lost in the flavor. The cheese can be left out or replace with 1/4 cup nutritional yeast for dairy-free.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Brown the sausage and mushrooms

In saucepan brown the sausage, onions, and mushrooms over medium-high heat until the meat is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.

The soup base being started with sausage and mushrooms, browned in a large dutch oven.
I like to just cook everything together at once to save on time. It gets you to the same place and is just as good!

Pumpkin, broth, and seasonings

Hard part is over. Now it’s just time to add the rest of the ingredients to heat. Stir in the broth, pumpkin, spices, and maple syrup. Cover and simmer for about 10 minutes to blend all the flavors together.

The broth and seasonings being added to the soup.
Feel free to play around with the spices, skip the maple, or boost. If you check out the comments below, there are plenty of suggestions from home cooks.

Finish with thickening, greens, and cheese

First add in the cream and kale to wilt, then it’s time to thicken the soup. I do this with a cornstarch and water slurry. Add it to the pot and simmer for a couple minutes before stirring in handfuls of cheese. The best easy fall soup idea ever!

Adding fresh kale to the soup after everything has come together.
If your family is greens-adverse, you can skip the kale or swap out another green to wilt.
Cheese being stirred in to melt.
Stir in the cheese a little at a time so it has time to melt smoothly.
horizontal view of white soup bowl with another bowl nearby
Top with freshly ground pepper or additional grated cheddar or parmesan.

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a bowl of pumpkin soup with a blue napkin and biscuits in the background
5 stars (18 ratings)

30-Minute Pumpkin Sausage Soup with Kale

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8 1-cup servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
My easy pumpkin sausage soup recipe is a creamy, cheesy fall soup that's ready in 30 minutes. Just brown some savory sausage with mushrooms, stir in canned pumpkin puree and handfuls of sharp cheddar, then finish with fresh kale (or spinach). It's naturally gluten-free with no roux or flour needed, plus there's an easy dairy-free swap. No excuses for skipping this cozy bowl of comfort.
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Ingredients
 

Instructions
 

  • 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 turmeric, 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 tablespoons 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

Notes

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.
 
Adapted from Taste of Home
Calories: 399kcal, Carbohydrates: 14g, Protein: 17g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 86mg, Sodium: 1000mg, Potassium: 680mg, Fiber: 2g, Sugar: 5g, Vitamin A: 12062IU, Vitamin C: 54mg, Calcium: 263mg, Iron: 3mg
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