Quick & Easy Pumpkin Sausage Soup (So Creamy!)

Name: Quick & Easy Pumpkin Sausage Soup (So Creamy!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound bulk Italian sausage; 8 ounces fresh mushrooms (sliced); 1 small onion (diced); 4 cloves garlic (minced); 4 cups chicken broth; 15 ounce can pumpkin puree; 1 tablespoon pure maple syrup ((or substitute brown sugar)); 2 teaspoons Italian seasoning; 1 teaspoon ground tumeric; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 4-5 cups fresh kale leaves; ½ cup heavy cream; 3 tablepsoons cornstarch; 3 tablespoons water; 1 - 1 ½ cups freshly grated sharp cheddar cheese

6 steps

Prep:10minCook:15min

Easy Pumpkin Sausage Soup recipe makes a hearty, comforting meal all-in-one bowl. Creamy pumpkin soup, combined with robust sausage and kale, is made effortlessly using canned pumpkin for a quick dinner or lunch.

Updated at: Thu, 21 Nov 2024 07:29:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories274.2 kcal (14%)

Total Fat16.4 g (23%)

Carbs16.5 g (6%)

Sugars5.9 g (7%)

Protein17.3 g (35%)

Sodium895.6 mg (45%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundbulk italian sausage

8 ouncesfresh mushrooms

4 cupschicken broth

15 ouncecan pumpkin puree

1 tablespoonpure maple syrup

or substitute brown sugar

2 teaspoonsitalian seasoning

1 teaspoonground tumeric

½ teaspoonground cinnamon

½ teaspoonground ginger

¼ teaspoonground nutmeg

4 cupsfresh kale leaves

½ cupheavy cream

3 tablepsoonscornstarch

3 tablespoonswater

1 cupssharp cheddar cheese

freshly grated

Instructions

Step 1

In a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.

Step 2

To the pan, add the broth, pumpkin, maple syrup, Italian seasoning, turmeric, cinnamon, ginger, and nutmeg. Bring to boil, then cover and simmer on low heat for 10 minutes.

Step 3

Stir in the heavy cream and chopped kale. Stir until the leaves are wilted.

Step 4

In a small bowl whisk together the cornstarch with water. Stir into the pan. Bring to a boil, then stir constantly until thickened, about 1-2 minutes.

Step 5

Add the freshly grated cheese, handfuls at a time, and stirring until melted. Serve immediately.

Step 6

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