I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!

Gallery

Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.

    Advertisement
  • Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.

  • Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Cook's Notes:

Adjust the salt after adding in the sausage. If you do it before, your soup will be too salty.

Garlic powder works well, too - add it when you add the water.

For richer soup, use cream. For lighter, use skim milk or less whole milk.

Nutrition Facts

347 calories; protein 13.6g; carbohydrates 25.9g; fat 21.9g; cholesterol 57.5mg; sodium 1434.8mg. Full Nutrition
Advertisement