Pumpkin Sausage Soup
This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
Ingredients
- 1 pound bulk Italian sausage
- 2 cups sliced fresh mushrooms
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 carton (32 ounces) unsalted chicken stock
- 1 can (15 ounces) pumpkin
- 1 tablespoon sugar or sugar substitute equivalent
- 1/2 teaspoon ground cinnamon
- 2 teaspoons Italian seasoning
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/2 cup heavy whipping cream
- 1/3 cup cold water
- 1/3 cup cornstarch
- 2 cups shredded smoked cheddar cheese
Reviews
My family loved the soup but had mixed reviews if it needed the cheese or not. You may want to taste it before you add the cheese and then decide.
Very rich soup. Doesn’t really need mushroom and cheese but it was still good. Did not need to thicken with cornstarch as the soup was very thick already. Sautéed some carrots and celery with onion for added veggies. Used milk rather than cream as soup is so rich already. Generally a good soup.
We loved it!! I followed the recipe exactly, just a strange combination of ingredients so I had to try it and I'm really glad I did. We do a lot of camping and this is a hearty and filling soup, great for the spring and fall meals and something different. Thanks for sharing!!!
We absolutely love this recipe. I did reduced the cinnamon to 1/4 tsp., used half
We loved this recipe. I changed two things. I substituted carrots and celery for the mushrooms and added one cup of cheese.
I'm a big fan of thick, creamy, cheesy soup and this one does not disappoint! I followed the recipe except that my stock was salted and my cheese was not smoked. I added a dash of liquid smoke to make up for the non-smoked cheese and I'm glad I did. I think the 1/3 cup of cornstarch was a bit much and I added an extra 1/3 cup of water to the pot to de-thicken it some. This is going to be a new staple in my house.
Good, hearty soup that is easy to make. I will likely make this again, but with maybe 1/4 cup cornstarch water, as the consistency ended up being more like a thick sausage gravy than a soup almost immediately when I added the cornstarch mixture. Also, I used reduced-sodium chicken stock rather than unsalted (the salt was definitely needed), and added some extra spice to taste, but the recommended spice measurements are a good starting point.
Oh my lord what a delicious soup! Followed recipe exactly except my broth was not salt free and i didn't have cream so i used whole milk. Definitely use the smoked cheese...... so delicious! Will definitely make regularly
Better than I expected it to be! Easy and quick to put together and immensely flavorful. I don’t like mushrooms, so I substituted parsnips. Definitely a keeper and will be making us again!
This turned out good. My husband loved it. I thought I would cut back the cinnamon and nutmeg a bit the next time I make it. I felt it was a bit too strong. I used homemade chicken broth and fresh cooked pumpkin. Nice thick soup.