Pumpkin And Sausage Soup

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Pumpkins aren’t just for pies and jack-o-lanterns.  This delicious soup is just the thing for cool fall days.

If you’re using your own home-canned pumpkin, you can add them cubed or puree them to give this soup a smooth creamy texture.


What You’ll Need:

  • 3 cloves of minced garlic
  • 1 tsp butter
  • 1 lb Italian sausage
  • ½ c finely chopped onion
  • 2 c thinly sliced mushrooms
  • 4 c chicken stock
  • 2 c canned pumpkin
  • ½ T honey
  • ½ tsp cinnamon
  • 2 tsp Italian seasoning
  • ½ tsp ground ginger
  • 1 tsp ground turmeric
  • ¼ tsp ground nutmeg
  • ½ c whole milk
  • 1/3 c cold water
  • 1/3 c cornstarch
  • 2 c shredded smoked cheddar cheese


What To Do:

  1. Melt butter in a large fry pan. Add the garlic and cook gently until almost tender.
  2. Cut sausage into small pieces and add to the pan to cook.
  3. Once sausage is cooked, add the mushrooms and onions. Let cook over medium heat for about 6 minutes longer.
  4. Drain off liquid.
  5. Put the pumpkin, chicken stock and seasonings into a large pot.
  6. Add the sausage mixture and bring it all to boiling. Then reduce the heat.
  7. Put a cover on the pot and let it simmer for 10 minutes to let flavours meld together.
  8. Mix together milk, water and cornstarch in a cup. Add this mixture to the pot and stir it in.
  9. Let it come to a boil and stir a minute or two until it gets thick.
  10. Stir in the shredded cheese until melted and well-mixed in.
  11. Let cool a little and pour into bowls.


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