Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (3 qt.)

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

Directions

  • In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 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 10 minutes.
  • Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

Health tip: Use Italian turkey sausage, half-and-half cream and just one cup of cheese to save about 8g saturated fat.
Test Kitchen tips
  • If you're lucky enough to have leftovers, try some spooned over biscuits.
  • Don't be tempted to substitute plainer cheese for the smoked cheddar. The smoky cheese really adds a complementary flavor to the soup.
  • Nutrition Facts
    1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • gallant1808
      Jun 12, 2020

      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.

    • kennedy22
      Mar 4, 2020

      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!!!

    • Kim
      Feb 24, 2020

      We absolutely love this recipe. I did reduced the cinnamon to 1/4 tsp., used half

    • David
      Dec 20, 2019

      We loved this recipe. I changed two things. I substituted carrots and celery for the mushrooms and added one cup of cheese.

    • amyjack
      Nov 27, 2019

      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.

    • Kirsten
      Nov 19, 2019

      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.

    • noname
      Sep 14, 2019

      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

    • Cymira
      Nov 13, 2018

      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!

    • knollbrookcook
      Nov 1, 2018

      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.

    • brkornhaus
      Oct 28, 2018

      I made this according to the recipe, without alterations. I used hot pork sausage. My husband wasn't a fan, but I liked it. It's a thick, hearty, cold-weather soup. The cinnamon is a bit unexpected, but not disagreeable. If I make it again, I'll add a little salt to balance the sweet.