✨This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This pumpkin soup with sausage is hearty, creamy, and packed with Italian sausage, pumpkin, kale, mushrooms, and plenty of veggies. Basically, everything I want in my bowl once soup season rolls around.
The pumpkin purée gives the broth a rich, velvety texture, while Italian sausage brings plenty of savoury flavour without needing a long list of seasonings. Add in mushrooms, bell pepper, celery, and kale, then finish it all off with a splash of heavy cream, and you’ve got a cozy one-pot dinner that’s filling enough to stand on its own.
I love this one for an easy fall or winter dinner when I’m craving something warm and substantial without spending all night in the kitchen. And if Italian sausage in a big cozy bowl is also your thing, my Italian potato and sausage soup or my kale, white bean, and sausage soup should definitely be next on your list.
Ingredients for Pumpkin Soup with Sausage
This hearty pumpkin sausage soup gets plenty of flavour from Italian sausage, fresh veggies, pumpkin purée, and a creamy broth. Here’s what you’ll need:
- Italian Sausage: The main source of savoury flavour and what makes this soup hearty enough for dinner. Mild, medium, or hot Italian sausage all work, so choose based on how much heat you want. You can use loose sausage meat or remove the casings yourself.
- Pumpkin Purée: Gives the soup its rich pumpkin flavour, beautiful colour, and creamy texture. Canned pumpkin makes this especially easy. Be sure to use pure pumpkin purée, not pumpkin pie filling, which is sweetened and spiced.
- Mushrooms: Add an earthy, savoury bite that works really well with the sausage and pumpkin. White button mushrooms are my go-to, but cremini mushrooms work too.
- Kale: Adds colour and a little texture to this pumpkin sausage kale soup. It goes in right at the end so it wilts without becoming overly soft. Spinach or Swiss chard can also work in its place.
- Chicken Broth: Forms the base of the soup and loosens the pumpkin purée into a rich broth. Use a good quality broth you enjoy the flavour of.
- Celery and Red Bell Pepper: Give the soup some freshness, texture, and extra veggie goodness. Keep the pieces bite sized rather than chopping them too finely.
- Onion and Garlic: The aromatic base that gets everything off to a flavourful start. Fresh garlic works best here.
- Heavy Cream: Stirred in at the end for richness and that creamy finish. Half-and-half can be used for a slightly lighter soup.
- Italian Seasoning: Adds an easy blend of herbs that complements the sausage and vegetables. I use my homemade Italian seasoning when I have a batch on hand.
- Olive Oil: Used to sauté the vegetables and keep them from sticking to the pot.
- Salt and Pepper: For seasoning the soup and bringing all those savoury flavours together.
Find the full ingredient list and exact measurements in the recipe card below.
How to Make Pumpkin Sausage Soup: Key Tips
You’ll find the full instructions in the recipe card below, but these quick tips will help you get the best texture and flavour from your sausage and pumpkin soup:
- Keep the veggies on the chunkier side. Cut the celery and bell pepper into bite sized pieces rather than a fine dice. They’ll soften as the soup simmers, but you still want some texture in every spoonful.
- Brown the sausage until no pink remains. Break it into smaller pieces as it cooks so you get sausage throughout the entire soup rather than a few oversized chunks.
- Cook the pumpkin for a minute or two before adding the broth. Once the pumpkin purée is mixed in, give it a little time in the pot to heat through and mingle with the sausage, vegetables, and seasonings.
- Adjust the simmer time to your preferred texture. Around 10 minutes leaves the vegetables with a bit of bite, which is how I like them. Simmer closer to 20 minutes if you prefer everything softer.
- Add the kale and cream at the very end. The kale only needs a minute or two to wilt, and adding the cream last gives the soup its rich, creamy finish without unnecessarily cooking it for too long.
- Taste before serving. Sausage and chicken broth can vary quite a bit in saltiness, so give the finished soup a taste and adjust the seasoning from there.
What to Serve with Pumpkin Sausage Soup
This pumpkin soup with sausage is hearty enough to be dinner all on its own, especially with all those veggies packed into the pot. But if you want something on the side, you really can’t go wrong with bread for soaking up that creamy pumpkin broth.
My oven baked garlic bread or air fryer garlic bread is a great choice when you want to lean into the cozy factor, while this easy iceberg lettuce salad adds something fresh and crisp alongside the rich soup. For an extra hearty meal, a thick slice of no-knead bread or my crispy garlic crostini works pretty darn well too.
Storage & Freezing
Fridge: Let leftover pumpkin sausage soup cool, then store it in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave or warm it gently on the stovetop, stirring occasionally.
Freezer: You can freeze this soup for up to 4 months in a freezer safe container. Keep in mind that cream based soups can separate slightly after freezing, but a good stir as it reheats should help bring everything back together.
Reheating: Thaw frozen soup overnight in the fridge, then reheat it gently on the stovetop. If the soup has thickened after sitting, add a small splash of broth or cream until it reaches the consistency you like.
Frequently Asked Questions
more cozy soups to make next
Still craving something warm and hearty? These cozy soups are natural next picks after a bowl of pumpkin soup with sausage.
- Creamy Pumpkin Soup. Smooth, cozy, and pumpkin-forward.
- Cauliflower Pumpkin Soup. Creamy, veggie packed, and fall ready.
- Pumpkin and Sweet Potato Soup. Creamy, cozy, and made for chilly days.
- Butternut Squash and Carrot Soup. Velvety, naturally sweet, and comforting.
- Healthy Carrot Soup. Light, creamy, and full of flavour.
- Roasted Garlic Butternut Squash Soup. Savoury, silky, with roasted garlic goodness.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Pumpkin Soup with Sausage
Ingredients
- 1 pound Italian sausage (mild, medium, or hot)
- 1 tbsp extra virgin olive oil
- 8 oz white mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 ¼ cup Celery (chopped into bite-sized pieces)
- 1 red bell pepper (chopped into bite-sized pieces)
- 1 white onion (diced)
- 1 tbsp Italian seasoning
- ½ tbsp salt
- ½ tsp pepper
- 1 (796 mL) can pure pumpkin purée (not pumpkin pie filling)
- 4 cups chicken broth
- 5 cups kale (chopped)
- 1 cup heavy cream
Instructions
- Push the sausage meat out using your fingers. Once you've removed the first half, use a clean paper towel to grip the slippery casing while pushing out the remaining meat. Skip this step if using loose sausage meat.
- Heat the olive oil in a large stock pot over medium heat. Add the mushrooms, garlic, celery, bell pepper, and onion. Cook for about 5 minutes, stirring frequently, until the mushrooms and onions begin to soften.
- Add the Italian sausage to the pot. Use the back of a wooden spoon or spatula to break it into smaller pieces as it cooks. Continue cooking, stirring frequently, until browned and no pink remains.
- Cook, stirring frequently, until browned and no pink parts remain.
- Stir in the Italian seasoning, salt, and pepper until everything is evenly coated. Add the pumpkin purée and stir until well combined. Cook for 1 to 2 minutes, until the pumpkin is heated through.
- Pour in the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer uncovered for 5 to 20 minutes, depending on how tender you like your vegetables. About 10 minutes will leave them with a little bite, while closer to 20 minutes will make them softer.
- Stir in the kale and heavy cream. Cook for another 1 to 2 minutes, just until the kale is wilted and the soup is heated through. Taste and adjust the seasonings as needed.
- Ladle into bowls and serve hot.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
I LOVE seeing what you made! Tag @hiphipgourmet on Instagram (or use #hiphipgourmet) so I can see it — then rate it + upload your photo below. 💖
If you make this pumpkin and sausage soup, I’d love to see how your cozy bowl turns out! Share it with me on social media and tag @HipHipGourmet so I can check it out!
Save this one for later?
