Pumpkin and Italian Sausage Soup – Day 15!

It was a chilly, windy day here in the midwest so soup sounded amazing for dinner!  

This one was hearty enough to be a meal in itself, but we served it with a salad and some homemade bread my hubby made and it was just perfect!

Again, this was a really simple recipe and it was delicious!

Believe it or not, I don’t think any of us are getting tired of pumpkin!  I’m really kind of surprised, but the recipes have been so different that you don’t feel like you are eating the same main course ngredient everyday.

I hope you try this one!


2 t olive oil

1 pound bulk sweet Italian sausage

1 medium white onion, chopped

2 cloves garlic, minced

1/2 t salt

1/4 t black pepper

3 T unsalted butter

3 T all- purpose flour

2 cups milk

2 cups chicken broth

1 – 15 oz  can pumpkin or fresh puree

Shaved parmesan cheese

Chopped parsley, optional

1. In a large saucepan heat oil over medium-high heat.  Add sausage and cook until browned. Add onion, garlic, salt and pepper; reduce heat to medium. Cook 5 minutes or until onion is tender, stirring occasionally.

2.  Add butter to meat mixture; cook until melted. Stir flour into 1 cup of milk and stir into meat mixture.  Stir in remaining milk, chicken broth and pumpkin.  Bring to a boil; reduce heat to low.  Cover and gently simmer 10 minutes.

3. To serve, ladle soup into bowls. Garnish with Parmesancheese and parsley.

Recipe from America’s Best Pumpkin Recipes magazine.

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