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.
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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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