57 Reviews

This is the best pumpkin soup! My family loves it. It is a Halloween and Thanksgiving tradition.

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Ysha68 October 31, 2014

I was surprised at how good this was! I did make some changes--didn't add mushrooms, Italian sausage instead of Jimmy Dean, used about a teaspoon of the Italian herbs, added some nutmeg and used evaporated milk instead of cream. (Sounds like a lot of changes but the soul of the recipe was there)

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iris5555 October 30, 2014

Made this with minor variations and fresh roasted pumpkin. Delicious!

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fshnyak October 20, 2014

Followed the recipe to the letter and it was delicious. My husband said it was the best soup he has ever eaten and wants me to make it again (it's only been 3 days!)

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dmchristie1 January 24, 2014

Wow!!! This is so good! My daughter wouldn't eat it because she saw me put the can of pumpkin in it. She said, ' I am not eating pie soup!" Ugh! Nine year olds. At first my husband said it was okay and then he said it was really good. Very rich! I put 3 gloves of garlic and put 1/2 a cup of extra water. Took some to my neighbor and she loved it.

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seal angel January 31, 2013

This soup was FANTASTIC! I saw some notes about the italian seasoning being too strong so I left it out and we also so left out the mushrooms. I cooked a fresh sugar pumpkin and pureed with a little chicken broth and used that instead of the canned. My oh my... this was amazing. I'm going to make it in a huge batch and freeze it to take out on cold winter days.

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LucieGirlie November 06, 2012

This was pretty good. I don't recommmend using all that italian seasoning! I used about half and it was still too strong. Other than that it was a great soup!

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sun33082 October 30, 2012

This recipe was a huge hit and made the whole house smell wonderful while it was cooking! It's hearty and filling but isn't too heavy. We weren't sure at first about mixing pumpkin and sausage but this will be a new staple in our fall/winter cooking. I used our favorite spicy pork sausage but I think we'll also try chicken or turkey sausage next time.

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jillybean2310 October 28, 2012

This recipe had a lot of good flavors, and I like the creaminess of the soup. Like many others, I used hot pork sausage. However, I thought the Italian seasoning was overwhelming, and I will use probably only a teaspoon the next time. I also added some sea salt and some McCormick fiery 5 pepper to the soup to give it more flavor. My mushrooms had gone bad, so I left out the mushrooms, and I like a thicker soup so I added only the heavy cream and no water. It turned out a perfect thickness for my tastes. Overall, a very warming, comforting soup. I would just recommend slightly less Italian seasoning since it's such a strong flavor. Thanks!

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vdm86 October 04, 2012

Great recipe! I did add 1/2 tsp red pepper flakes and 1/2 tsp cinnamon. I doubled the pumpkin but only used 12 oz sausage. I used 6 cups of broth, 4 cups chicken 2 cups beef, and used coconut milk instead of cream and didn't add any water. I also added 1/2 tsp sage. So fabulous!!!

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Fit Cook October 01, 2012
Low Carb Pumpkin Sausage Soup