Pumpkin Sausage Soup
Pumpkin Sausage Soup! Fall has finally come to Utah! We have had some crazy weather around here. We went from 90-degree weather almost the whole month of September plus smoke from the fires to rainy days. I love the rain and I’m so thrilled that we finally got some rain showers that I have been doing a dance of joy all weekend long!
The minute the weather started to change our taste buds changed. There is nothing better than a bowl of soup in this kind of weather! Instead of going with my good old standby recipes, I decided to try something new, Pumpkin sausage soup!
If you would have told me a few years ago that I would be enjoying a nice bowl of pumpkin sausage soup, I would have thought you were crazy! It is so creamy and good that even if you aren’t a big pumpkin lover, you will love this soup! One of the perks is that it’s very low in carbs and so easy to make.
- 1 pound mild Italian sausage
- 2 cups sliced fresh mushrooms
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 carton (32 ounces) unsalted chicken stock
- 1 can (15 ounces) pumpkin
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 1/3 cup cornstarch
- 2 cups shredded cheddar cheese
- In a Dutch oven or large stock pan, cook sausage, mushrooms, and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar, and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
- In a small bowl, mix cornstarch and cream until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.