Blended or not, you choose - this pumpkin sausage soup has all the flavours of fall in a bowl. Enjoy with bread and a salad.
Nothing gives cozy vibes like pumpkin! And while "pumpkin spice" often isn't even actual pumpkin, there's nothing but real ingredients here. This soup has hearty root veggies combined with sausage and you can go ahead and decide on a creamy or chunky soup!
Got a big pumpkin? It's perfect to cut up to use in multiple recipes. Dice some for this soup and chop up some Air Fryer Pumpkin. Vegetarian? Add a pot of Pumpkin Soup with Beans (and you can alter it to be vegan). More still, puree it to make Sourdough Pumpkin Loaf.
Key Ingredients
Pumpkin - This means any sort of winter squash, really. Anything you have on hand. But if you're headed to market, sugar pumpkins are generally used in pies and for baking.
Liquid - Broth, water, and you can even add some heavy cream at the end to make this a truly decadent soup. Again, it's a "use what ya got" kind of thing.
Sausage - Whatever type you like. We almost always have homemade wild game sausage on hand. Just dice up links or use ground meat
Veggies - Potatoes and onions make this soup very stick to your ribs but carrots would also be great.
Spices - Yup, it's "pumpkin spice" season so let's go for it with cinnamon, coriander, clove, nutmeg, and ginger.
How to Make Pumpkin Soup with Sausage
***See recipe card below for precise measurements and instructions.***
Step 1: Dice up pumpkin and potatoes and add oil and salt.
Step 2: Roast until completely softened.
Step 3: Dice onions with fat in a pan.
Step 4: Dice sausage and brown with the onions.
Step 5: If desired, puree the veggies.
Step 6: Add liquids and spices to taste before serving.
FAQs
Yes, just skip the sausage and make sure and use vegetable broth. If you do dairy then the heavy cream is really a treat. And of course, this can also easily be adjusted to vegan as well, just watch your broth and fat choices. I love recipes like this that truly can serve whatever you have going on.
I love recipes that make large batches. Of course, our large family often gobbles up an entire recipe, but this one also reheats beautifully. If making for others or knowing I will reheat, I will sometimes leave out the cream in the first go round. I just find sometimes cream soups don't reheat as nicely. So reheat and then pour in some cream if desired.
Photos by Dante from Shire by the Sea
More Pumpkin Recipes
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Pumpkin Sausage Soup
Ingredients
- 2 pounds diced pumpkin
- 1 pound sausage links or ground
- 2 large onions
- 4 medium potatoes
- 1 head garlic
- 4 cups broth any type will do
- ½ cup butter or olive oil divided
- 1 tablespoon salt
- 1 ½ teaspoons warm spices see notes
- ½ teaspoon dried oregano
- 6 cups water
- 1 cup heavy cream optional
Instructions
- Preheat oven to 400°F.
- Cut your pumpkin in half and scoop out seeds and slime. Set seeds aside for roasting later if desired.
- Dice pumpkin and potatoes into 1-inch cubes and add to a large sheet pan or roasting dish.
- Sprinkle with salt and drizzle on 3 tablespoons olive oil or butter. Slice the top off a head of garlic and add to the pan. Roast for 30 minutes or until browned and softened.
- Add sausage to a large skillet. Either use ground sausage or dice links into bites. Add a tablespoon of butter if necessary before adding diced onions to brown.
- Set a large pot on medium-low heat with the broth, water, and spices.
- At this point, you can blend some or all of the roasted veggies with a little broth in a blender, or use an immersion blender in the pot. It's totally up to you how you want to go here. You can mash or blend the garlic cloves after popping them from the skin. But once your veggie and base are set, stir in the sausage and onions.
- The soup can simmer for up to an hour at this point. About 20 minutes before serving, stir in the heavy cream if using, to heat through.
Notes
- Some ideas of spices to add: cinnamon, coriander seed, clove, nutmeg, ginger...
- Use ground pork, venison, or even beef. If you've got sausage links, those work as well.
- Dairy-free? Make sure and use olive oil and skip the cream or use coconut milk.
- Vegetarian - use vegetable broth and skip the sausage. Go vegan and make sure to not use any dairy.
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