Creamy pumpkin soup with sausage.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
additional:
20 mins
total:
3 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Poke holes in each pumpkin with a sturdy tool. Boil one at a time until tender, about 45 minutes each. Boil carrots, onion, and celery with the third pumpkin. Drain and let cool until easily handled, about 20 minutes.

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  • Meanwhile, heat another pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Cut pumpkins open and scrape out seeds and pulp. Scoop pumpkin flesh into a large bowl. Add boiled carrots, onion, and celery.

  • Add pumpkin mixture to a food processor or blender in batches, blending until smooth.

  • Pour puree into the pot with the sausage. Pour in milk and sour cream; mix until creamy. Cook over low heat until heated through, about 10 minutes.

Cook's Note:

You may need to add more milk if it's too thick.

Nutrition Facts

394 calories; protein 16.9g; carbohydrates 25.6g; fat 26.1g; cholesterol 66.5mg; sodium 790.4mg. Full Nutrition
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