Pumpkin Sausage Soup is warm and comforting! It uses every day ingredients and comes together quickly! While Pumpkin is often associated with Pumpkin Spice, you won’t find the typical pumpkin spice flavors in this soup. Savory Sausage and Mushrooms are a star in this dish.
For my Low Carb and Keto Recipe followers – Yes this is absolutely suitable for Low-Carb and Keto!
This time of year, in Oregon is perfect time for Chanterelle mushroom hunting! Usually, in late September and through October after a few days of rain is the best for finding Chanterelles! I make this soup with White Button or Baby Bella Mushrooms throughout the year, but when Chanterelle’s are in season the first thing, we make is Pumpkin Sausage Soup!
Making this Easy Soup…
Start by using a heavy bottom pan (I use this one) and over medium heat brown the sausage. Make sure to break it apart as it browns. I use a meat chopped when browning meat. Once the sausage is almost fully cooked begin adding the diced onion, minced garlic, Italian Seasoning and chopped mushrooms.
When the vegetables are cooked, add the canned pumpkin and chicken broth stirring to combine. Allow to simmer for about 20-30 minutes. Finally turn off the heat and stir in the heavy cream and sour cream. That’s it. Your Pumpkin Sausage Soup is ready to serve. Top it off with a dollop of sour cream (optional)
Tips and Tricks…
You can use Fresh Pumpkin in this recipe, and substitutes for the same volume as canned pumpkin puree. Starting with a baking pumpkin often labeled as “Pie Pumpkins”. Slice in half, remove the seeds and fibers, season with a little salt and bake at 400 degrees for 40-60 minutes until a knife pierces it easily and the flesh begins to pull away from the skin. In a food processor blend the flesh of the pumpkin until smooth.
I use regular Jimmy Dean Sausage roll when making this soup, for a little kick to your soup try the “Hot” variety. Italian would also work well, but you may want to reduce your Italian seasoning by half.
Picking Wild Chanterelles: Make sure to do your homework if you plan to go chanterelle foraging. You want to avoid inedible false chanterelles as well as poisonous Jack o lantern mushrooms. There are lots of good videos on the internet to help identify a true Chanterelle, but Its always a good idea to take someone along that is well versed at mushroom foraging. We learned from a good friend of ours. If you’re unsure of the mushroom, play it safe and toss it!
This soup holds well in a crock pot, and reheats great! Try topping it with some sour cream or even some pumpkin seeds!
Enjoy – The Scrambled Eggs
Pumpkin Sausage Soup
- 16 oz Sausage I use Jimmy Dean Regular
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Italian Seasoning
- 1 cup Fresh Mushrooms
- 15 oz Pumpkin Puree Canned 100% Pumpkin Puree – not Pumpkin Pie Filling
- 4 cups Chicken Broth
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Sour Cream
- In a heavy bottom pan over medium heat brown the sausage, breaking the sausage apart as it browns.
- When the sausage is almost fully cooked begin adding the diced onion, minced garlic, Italian Seasoning and chopped mushrooms.
- Cook until the vegetables are tender
- Add the Canned Pumpkin and Chicken Broth
- Simmer for 20-30 minutes
- Remove from heat and add heavy whipping cream and sour cream
- Serve and Enjoy!