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Pumpkin Sausage Soup

Pumpkin Sausage Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 387
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage (mild or hot, casings removed)
  • 1 tbsp olive oil
  • 8 fresh sage leaves
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp ground nutmeg
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 2 cups chicken broth
  • 1 (15 oz) can pumpkin puree
  • ½ cup heavy cream
  • 2 cups packed baby spinach

Method
 

  1. Heat a large pot over medium-high. Brown the sausage, breaking it up, until no pink remains, about 5-7 minutes. Remove to a plate. Fry sage leaves in the drippings for 30 seconds until crisp; set aside.
  2. Reduce heat to medium. Add olive oil if dry, then cook onion and garlic until soft, about 4 minutes. Stir in dried sage, thyme, nutmeg, salt, and pepper; cook 1 minute.
  3. Pour in broth and pumpkin puree, stirring until smooth. Bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes.
  4. Remove from heat, stir in heavy cream, then return sausage and any juices to the pot. Add spinach and cook over low heat until just wilted, about 2 minutes.
  5. Ladle into bowls, top with crispy sage leaves and an extra drizzle of cream, and serve hot.

Notes

For a smoother soup, use an immersion blender to partially blend the base after simmering and before adding the sausage and cream. If the soup sits overnight, it will thicken; loosen it with a splash of broth when you reheat.