Best 2 Pumpkin And Sausage Soup Recipes
Pumpkin and sausage soup is a hearty, flavorful soup that is perfect for a fall or winter meal. It is made with a combination of pumpkin, sausage, vegetables, and spices. The pumpkin provides a sweet and creamy base for the soup, while the sausage adds a savory and smoky flavor. The vegetables, such as onions, celery, and carrots, add texture and flavor to the soup. The spices, such as garlic, thyme, and rosemary, add depth and complexity to the flavor. This soup is a great way to use up leftover pumpkin from Halloween or Thanksgiving. It is also a good way to get your daily dose of vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN, SAUSAGE, AND SAGE SOUP
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!
Provided by jennyp08
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.
Nutrition Facts : Calories 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, Sodium 1434.8 mg, Sugar 16.6 g
PUMPKIN AND SAUSAGE SOUP
I haven't actually made this recipe myself. My Boss made it and gave me the recipe. This soup was amazing! The perfect soup for a crisp fall day. It is a little different with the cinnamon and sausage, but quite tasty. My Boss used her own home-grown pumpkin, but I'm sure canned will work just as well!
Provided by AustinsAm
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 TBSP butter.
- Cut sausage into bite sized pieces.
- Brown sausage, remove from pan.
- Melt 2 TBSP butter.
- Saute the onion, and return sausage to the pan.
- Add sugar and mix.
- Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
- If the soup is too thick, then add water to reach desired consistancy.
- Cover and simmer over low heat for 45 minutes. Do not boil.
Nutrition Facts : Calories 210.6, Fat 14.9, SaturatedFat 6.3, Cholesterol 34.5, Sodium 846.6, Carbohydrate 14.8, Fiber 0.6, Sugar 10.6, Protein 5.5
Tips:
- For the best flavor, use fresh pumpkin. If you don't have fresh pumpkin, you can use canned pumpkin puree, but the flavor will be less intense.
- Use a variety of sausages for a more complex flavor. You can use Italian sausage, bratwurst, or any other type of sausage that you like.
- Add some vegetables to the soup for extra nutrition and flavor. Good choices include carrots, celery, onions, and leeks.
- Use a good quality chicken broth. The broth is the base of the soup, so it's important to use a good one.
- Season the soup to taste with salt, pepper, and other spices. You can also add a bit of acidity with lemon juice or vinegar.
- Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped fresh herbs.
Conclusion:
Pumpkin and sausage soup is a hearty and flavorful soup that is perfect for a cold fall or winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this soup is sure to please. So next time you're looking for a comforting and delicious meal, give pumpkin and sausage soup a try.
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