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Sausage Pumpkin Soup

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Sausage Pumpkin Soup
2008-07-25 Main Dish
4 66

This creamy soup is made with sausage, canned pumpkin, vegetables and pasta--a warm and hearty dinner.

  • Servings: 6-8


Olive Oil
1 Large Carrot, small dice
2 Ribs Celery, small dice
1 Small Yellow Onion, chopped
2 cloves Garlic, minced
½ tsp Poultry Seasoning
Scant Amount Nutmeg & Cinnamon
12 oz Sage Breakfast Sausage
¼ cup Dry White Wine
8 cups Chicken Stock
¼ cup Ditalini Pasta
¼ cup Canned Pumpkin
¼ cup Heavy Cream
Salt & Pepper, to taste


Heat a Dutch oven over medium heat. Drizzle olive oil, to coat bottom of pan. Add carrots and saute to soften. Add celery, onion and garlic. Add sausage to brown and season with salt, pepper, and poultry seasoning. After sausage is browned, add wine to deglaze bottom of pan. Add chicken stock, and bring to a simmer. Stir in pasta. When pasta is fully cooked, reduce heat to medium low, and stir in pumpkin and heavy cream to thicken. Check seasonings, add more salt and pepper. Sprinkle in cinnamon and nutmeg.

Helpful Tips:

Great for a one pot meal.