Pumpkin, Sausage, and Sage Soup recipe

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Ingredients

1 pound bulk pork sausage
2 tablespoons butter
2 onions, diced
2 cloves garlic, minced
8 cups water
1 (28 ounce) can pumpkin puree
¼ cup packed brown sugar
1 tablespoon dried sage
1 teaspoon salt, or to taste
1 cup whole milk

Nutrition Info

347.3 calories
carbohydrate: 25.9 g
cholesterol: 57.5 mg
fat: 21.9 g
fiber: 4.6 g
protein: 13.6 g
saturatedFat: 9.1 g
servingSize: -
sodium: 1434.8 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.

  2. Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil, reduce heat and simmer until flavors combine, about 20 minutes.

  3. Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Recipe Yield

6 servings

Recipe Note

I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!

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