This Pumpkin Soup with Sausage recipe is the ultimate comforting soup recipe for fall and winter. With savory pumpkin puree, hearty sausage, and loaded with veggies and cheese, this is a nourishing, satisfying soup you’ll love making all season long.
It’s most definitely soup season!
But if you’re like me, soup season is actually all year long. I love making lemon chicken and rice soup even on summer days, and Instant Pot chicken stew on cooler days.
Yet on chilly fall and winter days, it’s rich and hearty soups that warm you up from the inside out that make my soul happy. This pumpkin soup with sausage is one of those soups!
Easy to make at home, this is a flavorful soup that’s truly satisfying. With deep flavors and hearty ingredients, it’s sure to become a family favorite in your house too!
Jump to:
❤️ Why you’ll love this soup
Ready to fall in love with this soup?
- Great for meal prep: Pumpkin soup with sausage stores well in the fridge or freezer, making it an ideal recipe for meal prepping. You can make a big batch and enjoy it throughout the week or save portions for later.
- Comforting and hearty: The combination of creamy pumpkin, savory sausage, and smoky cheddar makes this soup rich and satisfying—a perfect cozy meal for cooler weather.
- Easy to make: With simple ingredients like canned pumpkin purée and sausage, this recipe comes together quickly, making it a convenient option for busy weeknights or when you’re craving a comforting dish. I’ve also included step-by-step photos below to help you cook this recipe.
- Customizable: You can easily adapt the recipe by swapping out ingredients, such as using different sausages (Italian, turkey, or plant-based) or adjusting the level of spice and seasoning to suit your taste.
- Packed with flavor: The mix of garlic, ginger, mushrooms, and fresh herbs, along with the smoky cheddar, creates a rich, flavorful soup that’s both savory and slightly sweet, offering a satisfying depth of flavor. It’s SO good, my friends!!
🛒 Ingredient notes
A lot of soup recipes have a number of ingredients. Don’t be intimidated by the number of ingredients! It really does come together in under an hour.
- Pumpkin purée: The base of the soup, pumpkin purée brings a smooth, creamy texture with a slightly sweet, earthy flavor. For the best results, use canned 100% pure pumpkin purée (not pumpkin pie filling) or homemade purée from roasted pumpkin.
- Sausage: Choose a high-quality sausage that complements the richness of the soup. Italian sausage adds a savory, slightly spiced flavor. Remove the casings if using sausage links.
- Kale: Adds texture and a nutritional boost. The slight bitterness of kale contrasts nicely with the sweetness of the pumpkin. Be sure to remove the stems and chop the leaves finely for a tender bite.
- Whipping cream: Adds a luxurious, velvety richness to the soup. You can substitute with half-and-half or coconut milk for a lighter or dairy-free version.
- Shredded smoky cheddar cheese: The smoky flavor deepens the savory notes of the soup and pairs well with the sausage. It also melts into the soup, adding a creamy, cheesy texture. Dairy-Free Option: I use the VioLife Smoked Gouda non-dairy alternative cheese. If you can find a non-dairy Gouda near you or online, definitely use it. Otherwise, substitute shredded non-dairy cheddar alternative cheese.
- Garlic & ginger: These aromatics bring depth to the soup. Garlic provides a savory, slightly pungent flavor, while ginger adds warmth and a subtle spice.
- Onions: A base flavor enhancer, sautéed onions add sweetness and umami to the soup, balancing the richness of the sausage and cream.
- Mushrooms: Earthy and meaty, mushrooms add texture and umami, making the soup heartier. Cremini or shiitake mushrooms work particularly well in this recipe.
- Red bell pepper: Adds a sweet crunch and a pop of color. It also enhances the overall flavor by providing a fresh, slightly fruity contrast.
- Turmeric: Adds a vibrant golden color and a subtle warmth. It also pairs well with ginger and brings anti-inflammatory benefits.
- Granulated sugar: A touch of sweetness helps balance the savory elements and enhances the natural sweetness of the pumpkin.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme enhances the overall flavor profile, bringing a classic herbal touch to the soup.
- Cornstarch and water: This cornstarch slurry mixture is used to thicken the soup. Make sure to dissolve the cornstarch in water before adding it to avoid clumping.
- Chopped Fresh Rosemary: Rosemary adds a fragrant, woody aroma that pairs beautifully with pumpkin, sausage, and the smoky cheese. Use fresh rosemary for the best flavor.
✅ Step-by-step instructions
To show you just how easy it is to make this soup, I’ve included step-by-step-photos. You’ll find the full list of ingredients with measurements, along with detailed instructions, in the printable recipe card at the bottom of this post.
- In a Dutch oven, sauté the sausage, mushrooms, and onion over medium-high heat until sausage is fully cooked, the mushrooms are tender, and the onions are slightly translucent, about 8-10 minutes.
- Break the sausage into crumbles and drain off any excess fat/liquid. Add in garlic and cook for another minute.
- Add chicken stock/broth, pumpkin puree, sugar, Italian seasoning, turmeric, ginger, and black pepper.
- Bring to a boil and then reduce heat. Cover and let simmer for 10 minutes.
- Stir in the cream and chopped kale.
- In a small bowl, whisk together the water and cornstarch until smooth, creating a cornstarch slurry. Stir the cornstarch slurry into the pot and bring to a boil.
- Cook, stirring frequently, until the soup thickens, about 1-2 minutes. Stir in the cheese and cook just until melted. Serve and enjoy!
👩🏻🍳 Pumpkin sausage soup recipe FAQs
Yes, you can use fresh pumpkin! Roast the pumpkin until tender, then scoop out the flesh and blend it into a purée. Keep in mind that fresh pumpkin may add a slightly different texture and flavor compared to canned purée, but both are delicious options.
Absolutely! I make a dairy-free version of this soup a lot! You can substitute the whipping cream with coconut cream or coconut milk for a dairy-free alternative. Additionally, you can use dairy-free cheese for the cheddar cheese altogether while still retaining a creamy texture.
You can thicken the soup with alternatives such as flour, potato starch, or arrowroot powder. If you prefer a thicker soup without any starch, simply reduce the amount of liquid and let the soup simmer until it reaches your desired consistency.
Allow the soup to cool down, then store in an airtight container in the refrigerator for 3 to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through.
Yes, I’ve done it, and pumpkin soup freezes well! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When reheating, thaw the soup in the refrigerator overnight and warm it on the stove, adding a little extra broth or cream if necessary.
🍽 Serving ideas
We love serving this pumpkin sausage soup for dinner with big pieces of crusty fresh homemade French bread. Or serve it with air fryer garlic bread and Instant Pot broccoli.
Other side dishes that would be great to serve with this soup for dinner: air fryer Brussels sprouts with bacon or mushroom marsala.
If serving it as a side dish or starter, it’s a great dish to serve before Instant Pot butternut squash mac and cheese or air fryer chicken pot pie.
This rich, complex flavors of this soup also make it a great option to serve at fall and winter holiday meals. Serve it at Thanksgiving as a prelude to spatchcock turkey or air fryer turkey tenderloin.
🍷 🥂 Wine pairings
In general, I recommend pairing a white wine with pumpkin soup. However, a light, fruit-forward red wine would also drink beautifully with these flavors.
Here are two great wine pairings for this dish:
- Chardonnay: A buttery, oaked Chardonnay pairs beautifully with the creamy richness of the pumpkin soup and the smoky cheddar cheese. The wine’s medium to full body, with notes of vanilla and spice, complements the savory flavors of sausage and the earthiness of mushrooms.
- Pinot Noir: This light-bodied red wine offers bright acidity and notes of red fruit like cherry and raspberry, which contrast with the richness of the soup. Pinot Noir’s subtle earthiness pairs well with the sausage and mushrooms without overpowering the delicate pumpkin flavors.
🍳 Kitchen tools and equipment
Ready to make this recipe? You’ll need a Dutch oven or large pot. I love using my Staub 5.75 quart Cocotte (Dutch Oven) for this soup. In fact, I use it to make most of the soup recipes on this blog!
More fall recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pumpkin Sausage Soup
Equipment
Ingredients
- 1 pound bulk Italian sausage
- 2 cups sliced fresh mushrooms
- 1 cup diced onion
- 4 garlic cloves, minced
- 4 cups chicken stock
- 1 – 15 oz can of Farmer’s Market Foods Organic Pumpkin Puree
- 1 tablespoon granulated sugar
- 1-2 sprigs of fresh rosemary, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ tsp ground black pepper
- 4-5 cups chopped kale
- ½ cup heavy whipping cream
- ⅓ cup cold water
- ⅓ cup cornstarch
- 2 cups shredded smoked cheddar cheese
Instructions
- In a Dutch oven, sauté the sausage, mushrooms, and onion over medium-high heat until sausage is fully cooked, the mushrooms are tender, and the onions are slightly translucent, about 8-10 minutes. Break the sausage into crumbles and drain off any excess fat/liquid. Add in garlic and cook for another minute.
- Add chicken stock/broth, pumpkin puree, sugar, Italian seasoning, turmeric, ginger, and black pepper. Bring to a boil and then reduce heat. Cover and let simmer for 10 minutes.
- Stir in the cream and chopped kale. In a small bowl, whisk together the water and cornstarch until smooth, creating a cornstarch slurry. Stir the cornstarch slurry into the pot and bring to a boil. Cook, stirring frequently, until the soup thickens, about 1-2 minutes. Stir in the cheese and cook just until melted. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
