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Pumpkin Sausage Soup

Creamy pumpkin soup, combined with robust sausage and kale, is made effortlessly using canned pumpkin for a quick dinner or lunch. "

– Mamagourmand


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

In a large saucepan, brown the sausage, onion, mushrooms and garlic

Let's Make It!

Mix in the chicken broth, seasonings, pumpkin puree, and maple syrup

Add in the kale or spinach to wilt. Stir in cornstarch mixture to thicken.

Mix in the cheddar cheese handfuls at a time and finish with cream. Serve and enjoy!

How Should I Store Leftovers?

Leftovers should be stored in an airtight container and should be good for 2-3 days. You can also freeze leftovers for up to 2 months!

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