Every year, I like to make a savory pumpkin dish. This year, I made this Sausage & Pumpkin Soup. So much flavor in one little bowl…and bonus, it comes together in no time flat in one pot. #easycleanup #thingsmomslove
Enjoy!
This recipe serves four.
Shopping List
1 pound of sweet Italian sausage, remove from casing if necessary
1 onion, chopped
2 cloves of garlic, chopped
3 tablespoons butter
3 tablespoons flour
2 cups of milk (I used 2%)
2 cups of chicken stock
1 (15 oz) can of pumpkin (I used Libby’s)
Grated Parmesan cheese to garnish
Chopped parsley to garnish
Extra Virgin Olive Oil (EVOO)
salt and pepper
In a large pot over medium-high heat, brown up your sausage in just a drizzle of EVOO. Once browned and crumbly, stir in your chopped onion and garlic along with a big pinch of salt and pepper and saute about five minutes (until tender). Next, stir in your butter and allow to melt. As soon as it melts, sprinkle in your flour and stir around about a minute. Next, whisk in your milk, chicken stock and pumpkin. Bring everything to a boil and then reduce heat to low and simmer together about 10 minutes. Finally, ladle the soup into bowls and garnish with grated Parmesan and chopped parsley.
That’s it! One pot and one delicious and hearty supper.
Erika Slaughter says
I just had pumpkin soup from spoon’s and it was delicious! Can’t wait to try this!
Narci says
Yum! This looks delicious! Perfect for a cold Fall night!
Kelly says
Looks delicious! I will definitely be making this. I would love it if you could mention what you serve as sides with your dinners. Sometimes that’s the hardest part of meal planning for me. Happy Tuesday !
Mix and Match Mama says
I feel you! We almost always do either a salad or some sort of roasted veggie.
Jen says
This sounds delicious!!! Could you do it in the crockpot??
Mix and Match Mama says
For this recipe, I wouldn’t.
Laura says
Making this Thursday! Hubby thinks he hates soup, but loves things in sauce over rice… Think I can reduce the milk and stock by half and it will be less soupy/more saucy?
Mix and Match Mama says
Yes! Enjoy!!
Laura says
Well, it was a HIT!!! I sautéed onion and garlic for about 10 mins first (because Hubby also “hates” onions or seeing anything that looks like an onion) until it was all yummy and carmelized. Added sausage and browned. Deglazed with about a cup of stock. Added pumpkin, salt, pepper, thyme, and sage. Simmered for a while. Added a hefty splash of half and half. Served over rice with Parmesan on top. Oh. My. Word. Ahhhmazing. Thanks for the inspiration. (And as I was cooking, I thought lots about sweet Ashby… Hoping everything went well today xo)
Kelly says
Shay, I made this for all of my college roommates tonight and it was so delicious! Thanks for the recipe!
JEANETTE says
Thought you might be interested to know that in Australia pumpkin is almost always eaten as a vegetable/savory item…we do not eat in desserts at all !
Melissa H says
Hi Shay, I made is last night and really enjoyed it. The freshly shredded parmesan made it even better. My question is, would regular breakfast sausage work just as well? I had never tried Italian sausage before and it had an odd taste and smell. But even with that, it was delicious!
Mix and Match Mama says
That would totally work too! I don’t know what was up with your Italian sausage though??? It should smell delish!
Melissa H says
Thank you!
Mindy White says
I took this method and changed it up- Instead of sausage I used ground turkey then added curry spices, ginger, basil, and a bit of chili powder. It was GREAT! Oh and I used coconut milk instead of cow’s milk. The method was super simple and with a few changes I had a delicious meal!