Pumpkin Soup

with sausage

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."

– Mamagourmand

Ingredients

Italian Sausage | Onions Mushrooms | Garlic Chicken Broth | Ginger Can Pumpkin Puree Pure Maple Syrup Italian Seasoning Turmeric | Cinnamon Kale | Heavy Cream Cornstarch | Cheddar

In a large saucepan, brown the sausage, mushroom, onions and garlic together.

Let's Make It!

Add in the pumpkin, broth and seasonings to the pan and mix together. Cover the pan and allow to simmer.

Stir in the kale and heavy cream and stir until the kale is wilted. Mix in the cornstarch and water mixture and bring to a boil.

Add in the grated cheese and stir until melted. Then serve and enjoy!

Can I use fresh roasted pumpkin?

Take 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.

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