Question 1

Can I use canned pumpkin for pumpkin sausage soup?

Accepted Answer

Yes. Canned pure pumpkin purée is what I use in this recipe, so there’s no need to cook or roast a fresh pumpkin first. Just make sure the can says pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is sweetened and spiced and won’t work here.

Question 2

What kind of sausage is best for pumpkin soup?

Accepted Answer

Italian sausage works especially well because it brings plenty of seasoning and savoury flavour to the soup. I use pork Italian sausage, and you can go with mild, medium, or hot depending on how spicy you want it.

Question 3

Can I substitute the kale?

Accepted Answer

Absolutely. Spinach or Swiss chard are both good substitutes. Whichever leafy green you use, add it near the end of cooking so it has just enough time to wilt without becoming overly soft.

Question 4

Can I make pumpkin soup with sausage without heavy cream?

Accepted Answer

Yes. Half-and-half or your favourite kind of milk can be used instead, although the finished soup won’t be quite as rich and creamy. If using milk, stir it in near the end and keep the heat gentle.

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