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.
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!
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!!!
My family said this is one of the best soups they have ever had - thanks for posting. I used mild italian sausage and otherwise followed the recipe exactly.
Really enjoyed this recipe! Made my kitchen smell wonderful - always a plus! :)
Did make a couple "substitutions": hot Italian sausage for the Jimmy Dean, fresh chopped sage @ the end and canned coconut milk for the cream. Yummy!
I love this soup. I add 1/2 cup of chopped pecans to mine. Great recipe!!!!
Found this recipe last week and have since made it 3 TIMES! I do a VEGETARIAN low carb version by subbing the Jimmy Dean sausage for either 1 package of Morningstar crumbles, or 1 9 ounce box of vegetarian breakfast sausages. Excellent soup, easy to make and perfect for the fall weather.
We do a family "Iron Chef" style competition and this soup was a winner! I was even asked to bring it back the next weekend for another family party. Super easy and super tasty. You can't lose with this soup. Looks as good as it tastes too. Just make it and Enjoy. I used canned corn instead of the mushrooms and that was the only thing we did different then what the recipe says.
This is a delicious and different soup, perfect for a cool autumn day. Made as directed except used Half & Half in place of cream and water, and used hot sausage. Garnished with crispy french fried onions from a bag, and served with garlic bread and apple slices (which defeated the Low Carb effort. I will definitely make it again.
This was very good. We used portabello mushrooms, that's what we had on hand. We had some homemade sausage, Swedish Potato Sausage - Potatis Skorv. Otherwise we followed the recipe.