Thursday, January 12, 2012

Pumpkin Sausage Soup Recipe

Sunday Cooking with Sis (Part 2)

I am eating this soup RIGHT NOW as I type this blog post and it is soooooo good.  If you only try one of my recipes, try this one.   It's not the prettiest soup, but it tastes amazing and freezes well!  I <3 this soup.

I have made this soup quite a few times and with all kinds of different sausages.  This incarnation is with a hot and spicy Italian sausage which gives it a really nice kick.  (Can you tell sausage was on sale this week?)  It's also good with turkey and chicken sausage and even breakfast sausage.


20 oz turkey Italian sausage
½ cup onions, diced
1 clove garlic, minced
1 tsp Italian seasoning
2 cups mushrooms, sliced
15 oz canned pumpkin
4 cups chicken broth
½ cup heavy whipping cream
½ cup water


Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done

Add pumpkin to this mixture and mix well.
Stir in the broth and mix well, simmer 20-30 minutes

Stir in the heavy cream and water and simmer on low another 10-15 minute.

Portion into 6 containers, let cool, then freeze.

I use just the cheap disposable plasticware to store the soup and freeze it.  If you are not a fan of the plastic, mason jars work well too,  just be sure not to fill it all the way so it has room to expand when it freezes.

My soup is all gone and my blog post is done.  \o/


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