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–+ servings
bowl of pumpkin sausage soup with kale, red bell peppers, mushrooms, celery, and other ingredients.

Pumpkin Soup with Sausage

This creamy pumpkin soup with sausage is packed with Italian sausage, pumpkin purée, kale, mushrooms, and veggies. A hearty one-pot fall soup that makes a cozy, satisfying dinner!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings

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.
    hands taking sausage out of their casing over a plate with the rest of them.
  • 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.
    uncooked sliced mushrooms and red and green bell pepper in a large pot.
  • 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.
    uncooked sausage over top of sliced mushrooms and red and green bell pepper cooking in a pot.
  • 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.
    pumpkin puree and veggies cooking in a pot.
  • 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.
    pumpkin and sausage soup with veggies cooking in a large pot.
  • 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.
    creamy sausage and pumpkin soup with veggies in a pot.
  • Ladle into bowls and serve hot.
    two bowls of pumpkin sausage soup next to a ramekin of salt and bunch of kale.

Notes

Using sausage links? A clean paper towel makes it much easier to grip the casing while pushing the meat out. Loose Italian sausage skips this step entirely.
Watch the salt. Italian sausage and chicken broth can both be quite salty, so adjust the final seasoning to suit the brands you’re using.
For the best veggie texture, aim for about 10 minutes of simmering. This leaves them with a pleasant bite. Go closer to 20 minutes if you prefer softer vegetables.
The soup thickens as it sits. Add a splash of broth when reheating if you want to loosen the consistency.
Store leftovers properly. Cool completely, transfer to an airtight container, and refrigerate for up to 5 days or freeze for up to 4 months.

Nutrition

Serving: 1Serving | Calories: 461kcal | Carbohydrates: 9g | Protein: 15g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 105mg | Sodium: 1950mg | Potassium: 579mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3091IU | Vitamin C: 47mg | Calcium: 122mg | Iron: 2mg
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