Pumpkin Sausage Soup

20 Oct

pumpkin sausage soup

To kick off fall, we are excited to roll out a few new pumpkin and squash recipes that we have enjoyed lately.  The temps where I live in Kansas have definitely been consistently dipping into the 50’s by day and 30’s at night…and we don’t have heat in our house!  So, soup and chili have been on my mind constantly.

This was a hit last night, and really quick to whip up.

2 tbsp coconut oil
1 large onion diced
8 oz fresh sliced mushrooms (about 2-3 cups)
1 lb sausage (I used breakfast sausage)
1 1/2 cans organic pumpkin
6 C broth (preferably homemade)
1 tbsp apple cider vinegar
salt and pepper to taste
pepitas for garnish

In a large stock pot, saute the onion, mushrooms in the oil until translucent and wilted.  Add the sausage, brown and crumble it.  Stir in the pumpkin, broth, and vinegar until mixed well.  Carefully puree the soup with an immersion blender.  If you don’t have one on hand, you can do it in batches in a blender/food processor.  Garnish with pepitas or chopped nuts of choice.

This is a very basic recipe.  It could be jazzed up with a variety of spices…but when I made it, I really liked how it tasted on its own.  The sausage is already heavily seasoned, and the mushrooms gave it earthy undertones.  My hubby called this a “home run” so I decided it was post-worthy.  🙂  I also wanted to thank Heather for adding the “Print” button at the bottom of our posts.  By popular demand, you can now easily print a recipe.   🙂

Happy Fall!!


You may also check out:

Pumpkin Crisp

Pumpkin Crisp

Pumpkin Time

Pumpkin Time

Fall's Best Pumpkin Muffins

Fall’s Best Pumpkin Muffins

6 Responses to “Pumpkin Sausage Soup”

  1. Eric October 21, 2013 at 4:30 pm #

    Yes…it was definitely a homerun! This would be perfect in a thermos during any cold weather activity.


  2. Amanda Villiers October 31, 2013 at 5:07 pm #

    Leigh… This was FANTASTIC!!! Made it tonight, to send the kids out in the cold rain to trick or treat 🙂 I didn’t blend it, because I was lazy and it was just as good. Thanks for another great recipe!


  3. Jessica November 13, 2013 at 7:06 pm #

    This was delicious!!! Hit the spot on this cold day and the kids ate it up!!


  4. Heather November 14, 2013 at 7:04 pm #

    Made this tonight and it was scrumptious! You were right…it doesn’t need anything added. The flavors are perfect as is. I left it chunky, which made it even easier to whip up quickly. The only bad part is that I have NO leftovers. I’ll make a double batch next time 🙂



  1. Pumpkin Spicecream | the PRIME pursuit - October 25, 2016

    […] If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup. […]


  2. Paleo Pumpkin Bread | the PRIME pursuit - December 9, 2017

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