Pumpkin Sausage Soup

 

Pumpkin Sausage Soup

Fall has officially arrived, and we are loving it! After a few months of hot weather and now we’re getting some much-needed rain and the fall weather has arrived, this is my time of year to be happy.

With the change in weather, our cravings have also shifted towards cozy comfort foods. And what's better than a warm bowl of soup on a chilly day? I decided to switch things up and try a new recipe - Pumpkin Sausage Soup!

The combination of savory sausage and creamy pumpkin is absolutely delicious. Trust me, you'll want to add this recipe to your fall rotation. Give it a try and let me know what you think!  

Can you believe how delicious pumpkin sausage soup is? I used to think it sounded crazy, but now I can't get enough! The creamy texture and savory flavors are irresistible.

Even if you're not a huge fan of pumpkin, this soup will win you over. Plus, it's low in carbs and super simple to whip up. Give it a try and let me know what you think! 

ingredients

1 pound mild Italian sausage

2 cups sliced fresh mushrooms

1 medium onion, finely chopped

4 garlic cloves, minced

1 carton (32 ounces) chicken stock or 3 cups of bone broth

1 can (15 ounces) pumpkin

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1/4 to 1/2 teaspoon ground nutmeg

1 cup heavy whipping cream

1/3 cup cornstarch

2 cups shredded cheddar cheese

handful of pumpkin seeds for garnish

 Directions

In a Dutch oven or large stock pan, cook sausage, mushrooms, and onion over medium-high heat until sausage is no longer pink, and vegetables are tender, 10-15 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar, and seasonings. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

In a small bowl, mix cornstarch and cream until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 2-3 minutes. Add cheese; cook and stir until melted.
Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.