Hearty Pumpkin and Sausage Soup

It isn’t just fall, it is pumpkinpalooza!  This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).

I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!).  I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered!  Of course, you could also use canned pumpkin.


Hearty Pumpkin and Sausage Soup

Prep Time:

Cook Time:

Hearty Pumpkin and Sausage Soup


  • 12 oz sausage
  • 1/2 onion, minced
  • 1 garlic clove, minced
  • 1 C pureed pumpkin
  • 3 C chicken broth
  • 1/4 C milk
  • 1/4 C water
  • 1 T fresh parsley
  • dash of crushed red pepper
  • Salt
  • Pepper


  1. Put the sausage in a large pot and cook until brown. Add the onion, garlic, crushed red pepper and parsley and saute until fragrant.
  2. Deglaze the pan with the water. Add pumpkin and combine.
  3. Mix in the broth and simmer for 20-30 minutes.
  4. Stir in the milk and simmer on low for 10-15 minutes. Add salt and pepper to taste.


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